The Biology of Fat Loss Mechanics – Part 1
By Roland Pankewich Fat loss is the ever-elusive conquest of anyone and everyone who is into health and fitness. Observationally ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
The Essentials of Bodypart Specialization: Hamstring and Glute Training
In preparation for writing this article, I wanted to see what exactly was written out on the web when it ...
Seven Muscle Building Mistakes Exposed!
An ability to build thick layers of lean muscle indefinitely is one trait no bodybuilder will ever possess, despite any ...
Pain Versus Gain: What is Delayed Onset Muscle Soreness, & do we need it to Grow?
Most hard working bodybuilders, from rank beginner to seasoned pro, will experience some degree of training-related muscle soreness. Whether experienced ...
RDA = Really Dumb Advice (when it comes to nutrition)
If you look on the back of a vitamin or food package you will see that ingredients are rated as ...
Glutamine
Almost everyone is familiar with the idea that glutamine is great for muscle recovery, but it is often under utilized ...
See More
(Beer) Can Chicken
Note: Using a half can of beer for this dish makes for a nice, moist chicken which can be eaten plain, or used in other dishes (don’t worry – very little of the beer actually ends up in the final product). Gluten intolerant or hate beer? Feel free to substitute another liquid – chicken stock poured into a can works just as well!
Ingredients:
1 whole chicken
1/2 can of beer (or other liquid) – regular or large size both work
1/2 cup of dry rub of your choice – try paprika, black pepper, and a touch of brown sugar, or mixed Italian herbs, or even a low-salt seasoning blend
Directions:
1. Preheat oven to 350 degrees. Rub outside of chicken with dry rub.
2. Place 1/2 can of beer/liquid “standing” in a roasting pan.
3. Carefully slide chicken over beer can so chicken is “squatting” in the pan.
4. Cook chicken for 40 minutes, then cover loosely with aluminum foil.
5. Continue cooking another 45-60 minutes (depending on size of bird); until completely cooked.
6. To Serve, carefully remove chicken from beer can – watch for steam or you will burn yourself!
Note: It is sometimes easier to ‘tip over’ the chicken and let the beer drain out before handling.
Note: Also works great on a barbecue. Use the same preparation method, and grill with lid on. Be sure to use a drip pan under the chicken to prevent excess smoke.
