Comments on: Beer Chicken Take II – In the Oven!

By: roni

roni — Mon, 20 Oct 2008 17:44:31 +0000

Kathy – Good ideas! I actually have it written out here… http://greenlitebites.com/2008/08/25/beer-chicken/ just sub the grill for your oven.

Taking the skin off may be a good idea but I’m afraid it would get too dry. A better thought may be to jam the spices under the skin before cooking and yes, putting it and/or the herbs in to can helps as well.

Hope that helps!

-Roni

By: Kathy

Kathy — Mon, 20 Oct 2008 01:35:39 +0000

Hey Roni – we used your recipe tonight for our beer chicken, and I had a few questions/suggestions. Can you put a printed recipe here as well, for people that might not be able to see the video, or that don’t have the time to watch for the full 20 minutes? Also, do you think you could take the skin off to cook, so that the spices are directly on the chicken? It seems like while the chicken is super moist, there wasn’t a lot of spice flavor transferred once we had the skin off… maybe it was just the spice rub I used, but I also put spices in the beer can part too.. ?

By: Jamie

Jamie — Mon, 29 Sep 2008 21:48:49 +0000

YUM…just pulled mine out of the oven. Really good. I did buy the can holder thingie, to me it was easier. One thing I noticed was that no beer disolved, I think next time I will remove the whole beer top.

Thanks roni for such wonderful ideas. :)

By: Debbie

Debbie — Sat, 27 Sep 2008 10:42:32 +0000

Roni, I cant get the video to come up for the oven beer butt chicken. I really want to try it so could you tell me how long it takes in the oven? and what temp please? thanks its on the menu for this week!

By: Jan

Jan — Sun, 07 Sep 2008 19:10:23 +0000

That would be me that suggested pouring the beer in the tray :) We have never done the chicken in the oven. I am going to try it now for sure. I also want to thank you for showing how you cut it up. Looks much easier than using a big honkin’ knife! LOL

By: Allyson

Allyson — Wed, 03 Sep 2008 21:24:36 +0000

What a great video!! I found you to be more entertaining and “real” than a lot of the chefs on FoodTV. Maybe we should nominate you for America’s Next Chef (or whatever their version is :) )

Great job!! I can’t wait to make it! YUM!!

By: karen

karen — Wed, 03 Sep 2008 01:38:29 +0000

I cook “Beer Butt” chickens all the time always do at least 2 when having the grill on best take advantage of all that heat some time do 3 and share with my married children. I never use “beer” any soda works diet~reg. I can’t tell the differece. its the seasonings that flavor the chicken the can gives it the moisture. (thats my opinion)
I do them about 45 mins and shut the grill off and let them rest for 15 min. Always check the temp.
Never tried them in the oven.
But sm sure they would be rally tasty.
Love baked chicken.

By: Melissa

Melissa — Wed, 03 Sep 2008 01:13:43 +0000

I enjoyed the kitty’s video debut!

By: roni

roni — Wed, 03 Sep 2008 00:52:30 +0000

Bonnie – It would, you just have to watch as it might dry out.

By: Bonnie

Bonnie — Tue, 02 Sep 2008 20:42:09 +0000

Roni,
Do you think it would work to remove the biggest part of the skin off the chicken first, then add the spices and cook it? I really like cooked skin, but it’s high in fat so I shouldn’t eat it. The best way to avoid eating it, is to remove it pre-cooking when it’s gross looking. :)

By: Maranda

Maranda — Tue, 02 Sep 2008 19:33:23 +0000

Roni-I love this video and am planning on making this recipe over the weekend. Good potato trick, my husband never eats the skin of his potato either and that is my favorite part.

By: roni

roni — Tue, 02 Sep 2008 17:25:36 +0000

Katie – I just made a wrap with 2 oz of the dark meat. It is a little more fatty but very tasty and GOOD FOR YOU! Don’t let that fat scare you. 2oz is just about 3 points (115 cals, 5 g of fat, 15 g of protein) that’s still some good quality, tasty lean protein!