Dry-brine a whole chicken overnight. Roast on a vertical stand or spatchcocked over indirect heat at 190°C (375°F) for around 70 minutes, then crisp over the coals. Pull at 75°C (165°F) breast, 80°C (175°F) thigh. The beer does nothing; skip it.
Method
Dry-brine overnight
Mix the salt, baking powder and spices and rub over the whole bird, into the skin. Leave uncovered on a rack in the fridge overnight. Dry, seasoned skin is the whole game.
Skip the beer can
The beer never reaches a temperature where it steams into the cavity, and the can blocks the airflow that would cook the inside evenly. Use a proper vertical roasting stand, or spatchcock the bird, both of which actually work.
Indirect at 190°C (375°F)
Two-zone fire with the wood chunk on. Bird on the cool side, lid on, vent over the meat. Around 70 minutes for a 1.8kg chicken.
Crisp the skin over the coals
When the breast reads 70°C (160°F), move the bird over the bank briefly, turning, to blister the skin. Watch it constantly.
Check both temperatures
Pull at 75°C (165°F) in the breast and 80°C (175°F) in the thigh. Rest 15 minutes before carving so the juices settle.
Notes worth knowing
- A vertical poultry stand costs a few pounds and does everything beer can chicken claims to, without wasting a beer.
- If you want beer flavour, drink it while the chicken cooks. It has no effect from inside the bird.
- Spatchcocking is faster still and gives crisper skin. See our spatchcock chicken recipe.
Common questions
Does beer can chicken actually work?
No. The liquid does not get hot enough to steam meaningfully, and the can holds the thick thighs upright away from the heat, which is backwards. It is a fun-looking method that cooks worse than a plain roast.
Why cook a whole chicken upright?
Upright roasting lets fat render down through the bird and exposes all the skin to heat. A stand does this safely; a beer can does it badly.
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