I must confess I am not a chicken eater, generally speaking. Gun to my head, I do love a good, roasted thigh. You will not likely find me tossing a chicken breast into a pan. Bo-ring.
I do love a good rotisserie chicken, or a bird roasted whole. I've just never been interested in figuring out how to cook it myself.
Until I bought Ryan this chicken grill pan at Williams Sonoma. The label came with a recipe for beer can chicken. Of course, being a chicken novice, I had no idea that people pop the top on a cold brewski, sit a chicken on it and grill it.
This pan comes with two of it's own beer-can-type cones which can be snapped on to hold one large or two smaller (up to 5 lb) birds. It sounded like a wonderful adventure on which my husband should embark for his birthday. So, I bought it - along with two other fish and veggie grilling baskets and grill tools.
We used everything right away, except for that damn chicken pan. He was skeptical and I my hope was dwindling since the chance of me EVER touching a raw chicken was slim to none.
And so the pan sat for months. Until Mary (Mary Poppins, our nanny) found it in the cupboard and insisted we give it a whirl. We (by "we" I mean Mary) used Guy Fieri's beer can chicken recipe. Let me just say that it calls for the use of bacon as an alternative to enless basting. Yet one more reason bacon makes everything better.
I have never used it to cook more than one chicken, but have used the rest of the room in the pan to roast vegetables. This pan is $50, which is steep for a specialty item. In the alternative, Rosle makes what is basically a fancy beer can. It regularly retails for $25, but is on sale for $12.95 right now.
Or, you can certainly use a can of MGD. It's up to you.
Between the awesome pan, Penzey's spices and Guy's recipe, we have now made the most delicious chicken I have ever had in my life THREE times.
I even ate the white meat. And liked it.
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