The secret to a juicy, spicy beer-can chicken in. ..

Beercan Chicken is a popular barbecue recipe, but it is not possible for all, or at any time of the year. The solution was simple beercan chicken in the oven. It's incredibly moist, tender and flavorful. The only thing you miss out on a slightly smoky flavor that comes naturally with a barbecue. I think you will really enjoy the spice mixture, and have double or triple at hand. Although I have some leftover sangria here the choice of fluid for beercan (or soda) is only limited by your imagination. Do not forget to read the hint and tip before you start.

Preparation time: 15 minutes

Cooking time: 2 hours

Total time: 2 hours, 15 minutes

Yield: 4-6 servings

Ingredients:

• 1 beer or soda can be empty, rinsed
• Sangria room temperature for 6 ounces (can wine, fruit juice, soda, beer or broth replace)
• .
• Dry Rub spice mixture:
• 2 teaspoons brown sugar packed,
• 2 teaspoons sweet Hungarian paprika
• 1 teaspoon onion powder
• Dried thyme leaves 1 tsp
• 1 teaspoon kosher salt
• 1/2 tsp garlic powder
• 1/2 teaspoon dried sage rubbed coffee
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon ground cumin roasted (or traditional ground cumin)
• A 4 - to 5-pound whole chicken, giblets removed and reserved for other uses (let stand at room temperature for 30 minutes prior to departure)
• Worcestershire sauce

Preparation:

Preheat oven to 350 F. Line a shallow baking pan with foil.

With a sharp opener, punch holes around the top 5 out of the box for the liquid emerging from the sides. Fill half with bleeding may or your choice of liquid. Set aside.

Mix the brown sugar, paprika, onion powder, thyme, salt, garlic powder, sage, cayenne pepper and cumin until well blended. Set aside.

Chicken rinse and pat dry with kitchen paper. Sprinkle the cavity with salt. Rub chicken skin coat with all the Worcestershire sauce and the spice mixture. Stand with great chicken cavity and on top of the box complete medium (see note) into the prepared baking pan.

Baking 1-3/4 to 2 hours, depending on the size of the bird. Remove from the oven and let rest for 20 minutes before removing to serve from the box and plastic.

Yield: 4-6 servings

Note: This chicken is sure to be a favorite in your house, you can invest in a stabilizer beercan chicken This is a framework that helps to stabilize the foot chicken in a can .. If you go to a barbecue and good weather with him, You can use this recipe in the method of traditional barbecue.

Tip: In order to improve the process further, use a piece of fruit (such as apple or orange) to block the hole in the top of the neck cavity.

See also:
• Rating: "Beer Can Chicken" by Stephen Raichlen (Workman Publishing)
• Basic Beer Can Chicken Recipe from Stephen Raichlen
_{Four licensed Beercan Chicken Recipe Photo © 2010 Peggy Trowbridge Filippone, at About.com, Inc.}