Beer-Can Chicken
Beer-can chicken stands a whole bird upright on an open can of beer so it cooks evenly and stays moist. The bay leaves in the can add a faint herbal note as the beer heats, while pricking the skin lets fat drain away and leaves it crisp. Rubbing the spices under the skin seasons the meat itself. It works in a home oven, though a charcoal grill is better.
Instructions
Poke holes all over the chicken so the fat can run out as it cooks. Rub the spice rub thoroughly over the bird, inside and out, and work it under the skin as far as your fingers can reach. Set the chicken aside.
Take the upper racks out of the oven so the upright bird will fit, then preheat the oven to 350°F (180°C).
Once the oven is hot, drink some of the beer, leaving about 9 to 10 ounces in the can. Crumble the bay leaves into the can.
Push the can firmly into the chicken cavity, then stand the chicken upright in a shallow heatproof pan.
Bake the chicken upright for 1 to 1.5 hours, until the thickest part reaches 165°F (73°C). Keep it upright when you take it out of the oven.
Let the chicken rest upright for 15 minutes before you remove the beer can.
A disposable drip pan saves a lot of cleanup, and on an outdoor grill it also cuts down on flare-ups. Charcoal over medium heat gives the best result if you cook it outside.
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