Sunday, June 10, 2012

Tortured Chicken

Yes the recipe is called Tortured Chicken.....It was so good the only thing I will change is the rub technique next time.

Tortured Chicken - Beer Can

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Serves: 4, Yield: 1 whole chicken


    • 1 large chicken, rinsed in cold water and patted very dry, inside and out with paper toweling ( 2-2.5 pounds)
    • 1/2 of a can beer ( 6 ounces of a 12 ounce can, any brand, any variety)
    • 1/3 cup paprika
    • 1/3 cup salt
    • 1/3 cup black pepper
    • 2/3 cup packed brown sugar


  1. Mix 4 dry ingredients together.
  2. Use this rub inside and out of the cleaned, dry chicken.  (Here is where I would change it by separating the skin from the bird and put the rub right against the you know what I mean??)
  3. Be generous.
  4. Place 1/2 can of beer in center of roasting pan.
  5. Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
  6. The fit will be snug and chicken will be secure.
  7. Roast uncovered at 350 degrees for 1 hour.
  8. Do not baste, do not turn pan.
  9. The beer will steam the chicken deliciously.
  10. When done, carefully remove can of beer from chicken and serve.
  11. Chicken can also be carved while"sitting" on the beer can. I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.

When I did this recipe I BBQ'd them one with a beer and the other with a can pepsi. The beer one was super moist as was the pepsi but the meat had a hint of sweetness to it.....It was very yummy too!!  Well will be doing many of these this summer I am sure.  If you have a spice rub that is better than this please share in the comments or email  if you want it kept a secret.

On another note does anyone know if real cheddar cheese slices can be frozen then thaw and used normally?  I know of people doing this with shredded cheese but not slices.......fricken KIDS!!!!  No comment!


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