Roasting a Chicken propped on a soda can

Julie

I thought I read in the archives a message about roasting a chicken propped up on a coke can. Does anyone have any information on this method? Is the Coke can filled with water and placed on a drip pan?Temperature, etc. I just bought my "Egg" 2 days ago and love it! Perfect steaks, baked potatoes and grilled zucchini last night.
Thanks!

Unknown

Julie,
some call it a drunken chicken when used with a can of beer. This method is really flexible. Use coke or beer can.
Use coke or beer or water. You may want to try 1/2 can of beer with some garlic cloves in the can, it is very forgiving. But I'd suggest to sit your bird in a pie plate or use the indirect method.The fun of egging is to try different methods then you'll develop your own favorite way of doing chicken. One of my favorites is spatchcock chicken being as the egg retains so much moisture.[p]Good Luck and Welcome to the forum.

mad max beyond eggdome

Julie,
i do beer butt chickens all the time...usually two at a time. . what i do is take a couple of empty coke (or other soda cans), cut the tops completely off. .. then fill each with a half of bottle/can of beer. . .this allow for three things. . .one, it is much easier than trying to cut the top off a full can of beer. . .second, it is easier to add 'stuff' to the can (i usually add a spoonful of whatever rub is on the bird to the can . . like tsunami spin). . .third, it is easier to stick the can in the bird with the top cut off (you can pinch the top if need be to work it in easier). . .and by doing two at a time, you can lean the birds into each other on the grill to get a little better stability if need be and also have plenty left over for the best chicken salad you've ever had. .. [p]btw, i do them on the raised grid over inverted plate setter at about 325. . .4 lb roasters take about 1 1/2 hours this way and are excellent. .. its a bit of a pain, but IMHO, the result is great (and my wife loves them as well)

NCMike

The best thing I've seen for this is "Willy's Chicken Sitter", a ceramic chicken holder that flares out at the bottom so the chicken won't fall over and make a mess, which sometimes happens using a can. I tried a Google search but couldn't find a link to a site, but it is worth your time to find one. The make them for turkeys and cornish hens as well (I have all of them and they're great).[p]Mike[p]

NCMike

AND, you definitely want to use a pie pan or something like that underneath the sitter to deflect the heat some and prevent it from scorching.[p]Mike

Mike in MN

mad max beyond eggdome,
Good advice.[p]I load the can up with garlic, lemon, herbs, and a little onion. I also tie the bird up to hold everything in place. This also steadies the bird on the can. [p]I start with the dome temp higher (400-450) for the first 15 minutes or so to get things started and it browns the skin. Then I let the temp drop to the 325-350 range.[p]Mike in MN

BlueSmoke

NCMike,[p]Here ya go! Scroll down to see the various sitters.[p]Ken
[ul][li]Chicken Sitters[/ul]

NCMike

BlueSmoke,
Thanks for the link. but that's the same one I found originally. I didn't see the porcelain ones like "Willies", unless I overlooked them, which is definitely possible.[p]Retired now? I remember bumping into you about 5-6 years ago when I posted looking for a bbq sauce recipe using chipotles. AND, you gave me a great one that I haven't done in a while, I'll have to do that one again soon. Was it the BBQ Connection Forum or something? Ray Basso, Brasso, something like that. A fine forum back in those days at least.

bbqbeth

Julie,
I never saw the reason to add anything other than the beer (1/2 can)...as long as there's moisture, it's gonna do the same thing..i've done many on a vertical roaster with and ceramic sitters. which is yum!
stuff the chicken with the herbs you like. that will make the difference
Enjoy!
liz
also the plain v-rack is great!

BlueSmoke

NCMike,
Yup. Pulled the pin 2 weeks ago.[p]As far as the sitters go, just scroll down a leedle. They're under "people also ordered..."[p]Hey drop me a line off-forum. I'll bring you up to date on sauces. Can you say "it's been a fun-filled 5 - 6 years"???[p]Ken

mad max beyond eggdome

Mike in MN,
probably a smart thing to do with the initial higher temps. .. sometimes the way i do them, the skin is a little rubbery/not crisp...i sometimes let times go up at the end to cure this, but probably makes more sence to do it the other way. . [p]thx

bbqbeth

BlueSmoke,
Tongue and cheek...
i get the message.......

Julie

Wow - what a great forum! Quick responses enabled me to make 2 wonderful chickens tonight. I put lemon zest with chopped rosemary and thinly sliced garlic under the skin of the breast and thighs, rubbed the chickens inside and out with olive oil and salt and peppered in and out, then put rosemary sprigs, lemon juice and garlic cloves in the soda can with water and "Egged" them at 325 - 350 to a temp. of 180. I normally would want to cook them at a higher temp to get a nicely browned exterior but made the mistake of using charcoal briquettes which must have clogged the air holes in the grate because the temp. could never get above 350. The chiken was so moist and tender!! Thanks to all for all your responses!!
Julie[p]