Lake Neuron

Phisch wants to know if you’re supposed to tie the chicken’s legs for beer can chicken. No — that’s one of the advantages! Trussing the legs or wings is supposed to keep them from overcooking by snugging them up next to the body. But in beer can chicken, the body is being cooked inside (by the steam) and out (by the oven), and so it gets done faster, at about the same time the legs are done. No trussing or tying is necessary.

I did a search on Google for “Beer Can Chicken” and found lots of recipes, plus several different designs and manufacturers of can racks. (You can do this without a rack, but you have to be much more careful lest the chicken tip over on you. And the racks are very inexpensive.) This is a special device used just for beer can chicken, not to be confused with the V-shaped racks some people use for roasting poultry.