Beer can chicken

     Steven Raichlen is making quite a name for himself, one beer can and one chicken at a time.  Some years ago I was given a gift of his book "Beer Can Chicken" and was immediately attracted to this form of roasting on the grill. 

      It's an uncomplicated premise that steaming beer, or any other liquid for that matter, inside of a whole roaster would keep the meat moist and tender and prevent it from drying out while it was cooking.  And in fact, Raichlen offers a number of variations in terms of different "brews" to use to create distinctive flavors, such as ginger ale, cola, lemonade, iced tea, peach nectar and black cherry soda.  So it came as no surprise to me when I came across a recipe for Soda Can Chicken in the most recent issue of Cuisine at home magazine (July/August 2012).  They recommended using Dr. Pepper as the drink of choice.  And even provided an additional recipe for a sauce made with the blend of 23 flavors to compliment the roast chicken.  (recipe to follow)

     So having some experience with the method I was eager to try this new twist to a familiar cooking style.  But having said that the novice should be warned that it can be a precarious event attempting to balance a 5 pound roaster on top of an aluminum can with only the chicken legs as stabilizers.  On several occasions I have had to re-right a tipsy chicken that fell over on the grill.  Having learned that lesson the hard way I invested in a vertical poultry roaster that not only provides stability but offers a tray upon which I can easily cook vegetables, should I choose to do so.

     The meal was easily prepared and just as easy to serve.  I accompanied the tender slices of chicken with a cucumber melon salad and some corn bread made with fresh roasted corn kernels cut off the cob.  And the tangy sweet sauce over the chicken was the finishing touch to the meal.

Dr. Pepper-Chipotle BBQ Sauce

1 cup diced onion                                    1/3 cup cider vinegar

2 Tbsp minced garlic                              1/4 cup light brown sugar, packed

2 Tbsp olive oil                                        3 Tbsp molasses

16 oz Dr. Pepper                                      3 Tbsp Worcestershire sauce

1 bottle chili sauce (12 oz)                     2 Tbsp fresh lemon juice

1 cup cherry preserves                           2 Tbsp minced chipotle in adobo

     Sweat onions and garlic in oil in a medium saucepan over medium heat, 5-7 minutes.  Add Dr. Pepper, chili sauce, preserves, vinegar, brown sugar, molasses, Worcestershire sauce, lemon juice, and chipotle; cook until thick and reduced to 4 cups, about 30 minutes.  Season with salt and pepper.