Poultry Pal - Beer Can Chiclen
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Beer Can Chicken Recipes

Beer Can Chicken, Drunken Chicken, Beer Butt Chicken - no matter what you call it, this chicken is the juiciest cooked chicken you'll ever try!

Simple and Delicious Beer Can Chicken!

How simple can it get? Just fill the flavor base of the Poultry Pal with 12 oz. of chicken broth, rub melted butter seasoned with garlic powder, salt and pepper and any other seasonings to taste over a whole chicken. Place chicken on the infusion tower over the flavor base and bake at 350 to 375 degrees till done. If using charcoal or gas grill use the indirect heat method.

Make gravy from the liquid saved in the flavor base. Simple bring liquid to a slow boil in another pan and slowly add flour and corn starch to thicken. Pour gravy over mashed potatoes, noodles or rice. The liquid can also be used for soup base.

With winter on its’ way it was time for some good old beer can chicken! The white meat was so moist and tender it practically melted in my mouth.

Turkey on the Poultry Pal

Whole turkey and chicken roasters on the Poultry Pal. For turkey start with a completely thawed turkey up to 14lbs.

Birds may be brined, injected or just seasoned on the inside and outside. (spray or rub with vegetable or olive oil on the outside before seasoning )

Place the neck opening of bird above top of infusion tower, use fingers in neck opening to guide bird onto infusion tower. Make sure skin around neck opening does not interfere with inserting bird onto infusion tower. Push down bird onto infusion tower.

Legs may be tied with butcher string or skewered to keep legs together.

  • Fill Poultry Pal base with approx. 18-20 oz. of preferred flavor liquid. (We like full flavored beer!)
  • Place tower with mounted bird onto base pan.
  • Use the indirect cooking method for gas or charcoal grills.
  • For charcoal grills use 10-12 lbs. of charcoal. Coals should have gray coating on most of coals before cooking. Rotate bird during cooking to evenly brown.
  • Cooking times will be determined by size of bird and grill temperature. For 12 - 14 lb. birds allow at least 2- 2 Ѕ hrs.
  • Check internal temperature at base of leg and thigh and thick part of breast, bird is done at 175 to 180 degrees. Let bird stand for 10 min. before removing and cutting. This allows moisture to incorporate into meat after cooking.
  • Use in hooded gas, charcoal grills, smokers and ovens.
  • Enjoy in good health .

Use a whole chicken and dry with a paper towel. Brush with garlic and herb mayo and coat with regular Shake and Bake seasoning. Add 12 ounces of beer in the base of the Poultry Pal,baked in the oven at 325 degrees till golden brown. Rotate every 20 minutes to evenly brown. Simple and easy! Try this for twist on beer can chicken using the Poultry Pal.

Lose the Fat — Keep the Flavor!

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Healthy eating is getting the attention from the media of late. For most of us this is nothing new. Reduce your fat intake and exercise should be part of every ones daily routine. Here is one more easy way to reduce fat in your diet. Use vegetable / chicken broth in the flavor base of the Poultry Pal beer can cooker. Look at the amount of fat removed from an organic chicken! The results are even more pronounced from regular store – bought birds!
Separate the fat from the reserved liquid and use this liquid to steam veggies, make mashed potatoes, season rice or save for soup base. More recipes and tips at http://www.beercanchicken.com
Poultry Pal cooker only $14.95 Makes a great gift!

Simple and Delicious Beer Can Chicken!





How simple can it get? Just fill the flavor base of the Poultry Pal with 12 oz. of chicken broth, rub melted butter seasoned with garlic powder, salt and pepper and any other seasonings to taste over a whole chicken. Place chicken on the infusion tower over the flavor base and bake at 350 to 375 degrees till done. If using charcoal or gas grill use the indirect heat method.

I made gravy from the liquid saved in the flavor base. Simple bring liquid to a slow boil in another pan and slowly add flour and corn starch to thicken. Pour gravy over mashed potatoes, noodles or rice. The liquid can also be used for soup base.

With winter on its’ way it was time for some good old beer can chicken! The white meat was so moist and tender it practically melted in my mouth.

Don’t forget the Poultry Pal makes a great stocking stuffer! Get one at www.beercanchicken.com  complete instructions, tips, recipes included.

Orange Drunk Chicken with Rice surprise, Stuffed Portabella caps



What a delicious mouthful ! I combined salt, brown sugar, pepper with melted butter and a splash of orange juice. Brushed it on this handsome critter before cooking. You may not be able to see the orange slices I slipped between the skin and meat of the breast.  They just added a little extra kick of flavor! Here is a great use of the Poultry Pal cooker base. I added 1 cup of uncooked rice to 2 cups of chicken broth in the base. Your rice will be done when your critter is!  This works great in the oven or on the grill using the indirect heat method.

Try stuffed Portabello with diced ham and shredded cheese. Remove stem from caps, suff caps with finely chopped ham and cover with shredded cheese blend. Grill or bake till well melted — fantastic.

Look forward to new recipes and photos. Be sure to add Poultry Pal and Grill N Pal to your likes on Facebook!

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