Stand Up Chicken

Stand Up Chicken, also known as Beer Can Chicken, can be roasted or barbecued.

This is a favourite family recipe all year round. In the summer, I often set up a couple of roasters on the barbecue and with some barbecued veggies, fresh corn and a green salad, dinner just seems to cook itself! In the winter, it is a quick meal to throw into the oven while the wine is chilling.

The chicken cooks quickly with the metal insert, while outside crisps, resulting in moist and tender chicken. Many recipes the use a chicken roaster call for a spice rub or beer poured into the drip tray, but it is not necessary.

Enjoy!

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Ingredients

1 1.8 - 2 kg whole chicken
vertical chicken roaster (also known as beer can chicken roaster)

Directions


Assemble the vertical chicken roaster.

Before you start the barbecue, it is helpful to place the chicken on the chicken roaster and ensure that the chicken will fit on the barbecue with the lid down. Preheat the barbecue to 350 deg F. Roast the chicken over indirect heat (i.e. over a burner with the heat off) with the lid of the barbecue down.

Roast until the chicken reaches an internal temperature of 165°. Depending on your barbecue and the size of your chicken, this will take from 60 to 90 minutes. Another test is to pierce the thickest part of the thigh and the juices that come out should be clear.

The drip pan catches the fat and juices instead of them being sacrificed to the bottom of your grill or oven. You might also put a tin foil bake pan under the roaster, since the drip pan can get quite full and may spill when you are removing the chicken. When the chicken is done, remove it from the roaster and leave it for 10 minutes before carving.