*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The chicken was great - we loved the seasonings, however, this recipe took us far longer to cook in the oven. I followed the instructions and we probably ending up cooking twice if not three times as long. We also increased the temperature from 350 to 375 and then 385 to get it to cook.
I have been making this for a long time now, the whole family loves it! I made it with the seasonings in the recipe and yes it was alil salty but still good. The next time i made this i used season salt, cajun, and italian seasoning...It was even better!! Oh and another review said it took twice to three times longer to bake- this can be true depending on the size of the bird. I cooked mine at the temp it said for as long as it said and well it was sooo not done. I jacked up the heat to 400 and cooked for another 40min MUCH BETTER!
The blend of seasoning was very good. However, the salt content is extremely high and was overpowering if you ate the skin of the chicken (and I only used half of the seasoning mixture) and I had a larger chicken. I would reduce the amount of salt (seasoned & regular). Chicken was very moist! I did mine in the oven, but will try sometime on the grill also. Will be using the carcass for making stock.
Very good; using green onions to plug the top and covering with foil at the end made a big difference over more simple beer can chicken techniques. I left out the seasoned salt and salt because I rarely add salt (especially that much); it definitely didn't need it added as there was plenty of salt in the liquid the chicken was packaged in. I threw some cut up potatoes in the bottom of the pan while cooking and they came out great too.
This is a good recipe... I mixed it up a little. I put rosemary in the beer and a couple sprigs under the chicken skin. I rubbed the chix with olive oil and then the seasoning. I stuffed the top with garlic and then I tented the chicken as it was baking. I took the foil off for the last 20 minutes. Moist and Favorful!
I have always cooked this type of chicken but we have always used a soda can, and added chicken broth to the can about 3/4 of the way full and always lined a pie pan with tinfoil bake 400f for 2hrs turns out great every time. Remember to be very careful removing the can I use a butter knife and push down while my husband holds the chicken. also a trick is to use a tooth pick and seal the neck with the skin to hold in the moisture.
i made this last night for my parents it was a hit needless to say there was nothing left on the bone and every one ranted on how good it was it was the most tenderest and juicy chicken we have ever had i have to say that i didn't follow the recipe all the way but that was only because i didn't have any onion powder but the flavor was all there i will deffinatly make this again my father said he could eat it every night ps it did take a little longer to bake than it says on the recipe