Bier Can Chicken Recipe & Yuengling Beer Review

This is the easiest way to make the juiciest chicken. And it involves beer! What could be better?

Start with the chicken. A good medium sized bird, about 4 lbs will do, obviously thawed out with the giblets removed. You can season it however you like but I like to use a good chicken rub. Make sure to get the seasoning under the skin.

Now for the beer. Truthfully, any beer should do but I use the German stuff in a 16oz can. Empty (or drink) half the can and poke a few extra holes in the top. Pour a little of your seasoning or rub into the can and the proceed to molest the chicken.

In other words, sit the chicken on the can and stand it up in some kind of pan, you'll obviously need it to catch the drippings. Now pop it in a preheated oven at 350 degrees for about an hour & a half or until the skin is crispy and the juices run clear when poked with a knife.

There you go, a juicy bird ready to eat. Goes great with some baked potatoes rubbed with olive oil and salt and some grean beans in garlic butter sauce.

Then you need a good beer to go with your meal.

Yuengling Traditional Lager. It's American oldest brewery and even though its the cheapest thing at Publix, it tastes better than any of your standard Bud/Miller/Coors offerings. 

It's not a craft beer by any stretch and the use of adjuncts is a given, mainly grain. The smell and taste is mostly of malt and grain with a vague hint of hops. It pours a beautiful color but after that there's not much head and no lacing to speak of. I'll still take this over any of the tasteless BMC stuff on the shelves. Plus, its only $5.69 for a 6-pack. 

I can't drink this all the time but I still consider this a glass 1/2 FULL beer. It's a great beer to give a Bud or Miller drinker to show them there are tastier, more colorful choices out there. Cheers!