A North American version (also known as beer can chicken, beer butt chicken, dancing chicken or chicken on a throne) is made by standing a prepared chicken upright on a partially filled can of beer and cooking it slowly (sometimes indirectly) in a barbecue or oven. The common understanding is that this method causes the beer to evaporate and permeate the cooking chicken. However, other sources argue that, when cooked in this way, the maximum temperature inside the chicken does not reach the boiling point of water or beer, and thus no beer flavor makes its way into the chicken.


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