Vertical chicken, or beer can chicken is perfect in a brick oven. The surrounding, moist heat cooks the chicken all around, while the stand and steaming can provide more flavor and moist steam.
The chicken stand holds a can of beer (or wine, or anything you want to use for flavor) and the chicken. You set the stand directly on the cooking floor, so that juices that hit the floor and make a great smell and flavor for the chicken.
3-4 pound whole chicken
• 1 can of beer, half empty
• Salt, pepper, and the herbs of choice to taste
• Olive oil
• Lemon wedge
Add herbs and garlic to the beer can, along with half the beer, and set it in the stand.
Set the chicken on the stand and rub with olive oil, salt, pepper and herbs. Or, try a dry rub.
Roast the turkey roll in a moderately warm oven (400F-500F, or 4 Mississippi's) for about 1 hour. If your oven is too hot, cover the top half of the chicken with aluminum foil.
Let it stand for 10 minutes for the bird to finish cooking.
Serve it quartered.
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