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 Beer Can Chicken

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Astraea

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PostSubject: Beer Can Chicken   Fri Apr 01, 2011 12:37 am

Spicy Beer-Can Chicken
by Waldy Malouf

To put a spin on the usual beer-can chicken recipe, I add a sweet-spicy sauce to the beer, coat the chicken with an aromatic spice rub, and simmer the beer mixture after grilling to make a rich sauce with a kick. Serves four to six. Yields 1 cup sauce.

For the Spice Rub:
1 Tbs. kosher or sea salt
2 tsp. ground cumin
1 tsp. crushed red chile flakes
1 tsp. ground coriander
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper
For the Sauce:
6 Tbs. tomato ketchup
3 Tbs. Dijon mustard
1-1/2 Tbs. molasses
1-1/2 Tbs. red-wine vinegar
1/2 tsp. Tabasco sauce
1 4-lb.whole chicken
1 12-oz. can of beer (I like Heineken)
Several large leaves romaine lettuce
1/2 cup thinly sliced scallions (white and green parts)
1 lemon, zested into very thin strips
1 orange, zested into very thin strips
A day ahead:

To make the spice rub, combine all the ingredients in a small bowl.

Rinse the chicken and pat it dry with paper towels. Sprinkle 1 Tbs. of the spice rub inside the body and neck cavities. With your fingers, work a little of the spice rub under the skin. Set aside 1 Tbs. of the spice rub for the sauce, then sprinkle the remaining rub all over the skin and rub it in to spread evenly. Tuck the wings behind the neck. Cover the chicken and refrigerate overnight.

On the day of grilling:

To make the sauce, whisk together the ketchup, mustard, molasses, red-wine vinegar, reserved spice rub, and Tabasco sauce in a small bowl.

Set up a charcoal or gas grill to cook with indirect heat. If using charcoal, pour about 1 to 2 inches of natural hardwood charcoal over the bottom grate (about a single layer). Light a chimney starter full of coals and when they’re covered with ash, pour them over the unlit coals in the grill. When the fire has burned down and the coals are glowing embers covered with ash, use long tongs or a grill rake to divide the coals into two equal piles on opposite sides of the grill.

If using gas, set the outside burners to medium high and leave the center burner off.

While the grill is heating, open the can of beer and poke several holes on top of the can using a churchkey-style can opener. Pour out (or drink) half of the beer. Using a funnel, fill the can with the sauce. Gently swirl the can to mix. Put the can in the center of a 10- to 12-inch ovenproof skillet. Holding the chicken upright with the opening of the body cavity facing down, lower the chicken onto the beer can. Stabilize the chicken with its legs so that it stands up.

Grill the chicken:

Set the skillet in the center of the grill, or in the area where there’s no direct heat. Put an oven thermometer on the grate next to it. Cover the grill. Adjust the vents or burners to keep the temperature between 350° and 375°F, and grill the chicken until an instant-read thermometer registers 175°F at the thickest part of the thigh, 45 min. to 1-1/4 hours. If the grill temperature is correct, the chicken should start to lightly brown after 15 min. (If using charcoal, check every 15 min. and if the temperature drops below 300°F or if the coals have burned down very far, add a handful of fresh charcoal to each pile of coals.)

Carefully transfer the chicken and beer can to a cutting board. Let it rest for 5 min. Meanwhile, line a platter with the lettuce leaves. Using wads of paper towels to protect your hands, carefully remove the chicken from the beer can (ask for help if the can is stuck). Discard all but 1 Tbs. of fat in the skillet and then pour the contents of the can into the skillet. (If the skillet drippings have burned, pour the contents of the can into a clean saucepan.) Bring to a boil over medium-high heat and cook, whisking, until it has reduced slightly and thickened to a nice gravy consistency, 2 to 3 minutes. Carve the chicken into eight pieces and arrange on the platter. Garnish the chicken with the chopped scallions and citrus zest. Put the sauce in a sauceboat or bowl and serve alongside


nutrition information (per serving):
Size : based on six servings; Calories (kcal): 415; Fat (g): 21; Fat Calories (kcal): 188; Saturated Fat (g): 6; Protein (g): 41; Monounsaturated Fat (g): 8; Carbohydrates (g): 13; Polyunsaturated Fat (g): 5; Sodium (mg): 1042; Cholesterol (mg): 127; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 73, pp. 46-47
August 1, 2005

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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Beer Can chicken cooking indoors   Fri Apr 01, 2011 12:47 am

How to Cook Beer Can Chicken Indoors
By Woodrow Wilson, eHow User

The secret to a great roast chicken is keeping the breast meat moist. One modern approach steams the chicken from the inside out while it cooks. A can of beer boiling there it keeps the chicken moist. Beer, soft drinks, wine, whatever: whole books have been written about variations on the theme of beer can chicken.

A beer-can chicken cooks standing up. The body cavity slides over a can of spiced beer or other liquid. The can and the chicken's two legs support the bird during cooking. Wire or ceramic stands are available for those of us who serve beer-can chicken often. You'll probably want to invest in one after trying this easy recipe.

Traditional beer-can chicken is smoked on a charcoal grill. The upright chicken is tall, and does not fit most grills. Even my big grill requires reconfiguration for beer-can chicken. Still it only does well for smaller birds. Besides, some days just aren't barbecuing days. That's why I developed this recipe for the oven. It works for a conventional oven and is ideal for a convection oven. The skin comes out crisp and the meat comes out moist. It's not smoky when it's cooked indoors, but you can add a little liquid smoke to the beer if you like.

Difficulty:
Easy

things you'll need:

1 12-ounce can beer
Dash cayenne pepper
1/2 tbsp paprika
1/4 tsp garlic powder
1 tsp chili powder
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
1/2 tbsp brown sugar
1 3-lb chicken
2 green onions chopped
2 cloves garlic diced
1 tsp liquid smoke (optional)

Instructions
1
Open the beer. Drink half.
2
Preheat a conventional oven to 375°F, or a convection oven to 325°F.
3
Combine the seasonings and the sugar in a small bowl and mix well. Set the rub aside.
4
Remove the extra goodies from the body cavity and trim the excess fat out of the chicken. Rinse inside and out and pat dry. Sprinkle two teaspoons of the rub inside the bird. Rub another tablespoon of it over the skin.
5
Remove the pull-tab from the half-full beer, and open another large hole with a church key. Pour the rest of the rub into the can and add the onions and garlic. Add the liquid smoke if you are using it. Slide the beer can up into the chicken's body cavity. Keeping the can upright, pull the chicken's legs forward until it can stand on its own two feet (plus the can.)
6
Stand the chicken up on a broiler pan in the oven. Cook until brown and cooked through, about 1 hour in a convection oven at 325°F or 1 1/2 hours in a conventional oven at 375°F. Using an instant read meat thermometer, verify the legs and thighs have reached 165°F. Remove from the oven and let rest five minutes. Slide off its beer can pedestal and serve.

Tips & Warnings

Try this with other liquids and other rubs.

Remember the beer is still scalding hot. Be careful sliding the chicken off the can.


Read more: How to Cook Beer Can Chicken Indoors | eHow.com http://www.ehow.com/how_5800336_cook-beer-can-chicken-indoors.html#ixzz1IF9xVYZI
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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: How to Cook Beer Can Chicken on the Grill   Fri Apr 01, 2011 12:52 am

How to Cook Beer Can Chicken on the Grill
By: Cheryl Bowman

Cooking a beer can chicken for your next get together is not only an entertaining experience for family and friends; it results in a tender and juicy bird as well. Before choosing a particular recipe suggesting herbs and spices, you first need to know the basics to bringing the bird to the correct temperature without undercooking or burning it.

Type of Beer
There is a long standing debate in the inner circles of the beer can chicken enthusiasts over the type of beer that will produce the best results. Some speculate that the type of beer imparts the flavor into the bird while others claim that the sole purpose of the beer is to impart steam and deliver the herbs. The only way to tell for sure is to perform your own taste tests to decide to which group you belong.

Preparing the Grill
If you are using a charcoal grill or a wood fire, get the charcoal going. Make sure all of the charcoal or wood is to one side of the grill. By the time you get the chicken spiced up, the charcoal should be red-hot coals instead of fire. The same thing applies to wood. The important thing is that all hot coals are to one side of the grill.

If you have a gas grill, there is no need to turn it on until you are ready to put the beer can chicken on the grill.

Preparing the Chicken
Make sure you get a chicken that fits snugly on a beer can. A four to five pound chicken is usually a good choice.

Get all the spices together. Drink or dispose of at least one third of the beer, but no more than half. Put at least one teaspoon of all the spices into the beer can. Rub at least a teaspoon of each spice inside the chicken cavity. The easiest and quickest way to do this is to make a mixture of the spices in a bowl. Make sure they are mixed well, and add half the mixture to the beer and pour the other half inside the chicken and rub throughout the cavity.

It's Time to Grill
Put a layer of tinfoil over the cool half of the grill. Turn the sides up to form a shallow pan. Place the beer can in the center of the tinfoil pan. Push the chicken down onto the beer can. The beer can and the legs of the chicken will form a tripod, keeping the chicken steady. Liberally sprinkle the spices over the top of the chicken, making sure to cover all exposed areas.

Close the lid and wait. The beer can chicken will take approximately three hours to cook. If you have an open grill, it may take longer to cook. If you are unsure when it's done, just measure the temperature with a meat thermometer. The internal temperature should be no less than 180 degrees Fahrenheit.

When cooking with charcoal, add 12 to 15 pieces of charcoal every hour, or you may run out of heat and end up with raw beer can chicken.

When the beer can chicken is done, carefully lift it from the grill with two large forks. Have someone pull the can out, if it does not slide out. The liquid will be hot, so be careful not to spill it. Set the chicken on a serving platter and carve.

Serve with roasted corn on the cob and mustard potato salad-or whatever else serves your fancy.
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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: And another beer can chicken recipe   Fri Apr 01, 2011 12:55 am

How to Cook Beer Can Chicken
By: Nicole Henderson Auger

Need a fun and unique barbecue dish for your next outdoor party? Try cooking beer can chicken. It's not difficult to learn how to cook beer can chicken properly with the right ingredients and techniques. You can cook the beer can chicken in the oven or prepare it over the grill. Whichever method you choose, you will wow your guests with this unique dish.

Ingredients You Will Need:
2 roasting chickens
2 cans of beer
2 tablespoons butter
˝ cup soy sauce
1 tablespoons ketchup
Coarse salt and pepper
Dried parsley
Fresh rosemary and basil
Lime

Rub each chicken with butter, coarse salt, pepper and dried parsley. Let the chickens sit at room temperature for about 30 minutes.Pour ˝ the can of beer into a bowl or sprayer with the soy sauce and ketchup. Add a few sprigs of rosemary and basil as well as a good squeeze of fresh lime juice in the can with the remaining beer.

Sit the chicken on the can of beer. The can will stabilize the chicken to be roasted vertically. This method of roasting will result in a moist, tender chicken and be less fatty. Only about �" inch of the beer will be visible.Place on a very hot grill and roast for about two hours. Stir the beer, soy sauce and ketchup until blended. Spray or brush on the beer mixture every 20 minutes.

Be very careful removing the chicken and beer can from the grill. It's best to use oven mitts and a pair of tongs to remove the beer can because it will be extremely hot.
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Astraea

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Number of posts : 2726
Age : 56
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Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
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PostSubject: Buster's drunk chicken recipes and more   Fri Apr 01, 2011 1:38 am



Classic Drunk Chicken
Serves 8 normal or 4 hungry persons.

Buster's Drunk Chicken Roost™
Chickens - four (4) 3 1/2 pound whole fresh fryers
Legg's™ BBQ rib rub - one (1) 8oz. pkg.
Budweiser™ beer - four (4) 12oz cans, half full
Olive oil - two (2) tablespoons per chicken
Minced garlic - one (1) tablespoon per beer can
Table sugar - 1/8 cup

Wash beer cans. Wash roost.
Spray roost with food spray - helps with cleanup.
Open beer cans, remove 1/2 contents - leaving 6 ounces or half.
Insert can in roost. Arrange with hole facing handle.
Put tablespoon of minced garlic in beer can. Foam is ok.
Combine sugar with spice. Mix well. Dispense from shaker jar.
Clean chickens thoroughly, inside and out. Remove unwanted parts.
Apply olive oil to chicken. Thin coating all over.
Shake spice onto chicken. Even coating all over.
Place chicken cavity over beer can. Press down firmly.
Chickens should be straight up, facing handle. Cross legs over roost rail.
Cook two (2) hours at 350 degrees, or until done - 180 degrees in breast and thigh.
Use meat thermometer to test doneness. Do not undercook!
When done, leave chickens on roost, put roost on platter.
Carve and serve directly from roost.

For great Drunk Chicken, try some of these combos:

Legg's™ BBQ rib rub and beer (classic)
Red pepper and beer
Lemon pepper marinade and white wine
2 Alarm Chili™ and beer
Everglades Seasoning™ and soy sauce
Rosemary, sage and apple juice
Mrs. Dash Seasoning™ and beer
Pineapple marinade and beer
Mesquite rub and beer
Pork sausage seasoning and root beer

…plus variations of those shown, and many others based on your personal taste. Experiment!

Tip: Chopped garlic in the beer is a good thing.

Nita's Marinaded Chicken

- One 3 1/2 - 4 pound whole chicken - 1/2 of 12 oz. can of Budweiser
- One bottle of Chardonnay wine - 1 bunch fresh Tarragon - 1 bunch fresh Rosemary
- 1 bunch fresh Chives - 4 fresh Garlic cloves - 2 fresh Bay leaves
- 2 tablespoons Honey - 1 tablespoon salt - 1 tablespoon black pepper
- 1 One gallon ziplock bag

Remove stems from spices. Finely chop Tarragon, Rosemary, Chives, and Garlic into equal amounts. Mix chopped spices in small bowl, adding Honey, salt and pepper. Put 1/2 of spice mixture into a 1 gallon zip lock bag. Add Bay leaves, and the whole bottle of wine. Save 1/2 of spice mixture to put on chicken and in can later. Wash chicken thoroughly, and put into bag with mixture. Squeeze air out of bag so that chicken is completely covered. Let sit in refrigerator 4-6 hours - overnight is best. Discard liquid - do not use to baste chicken during cooking.

Pre-heat grill to 300 degrees - Put tablespoon of spice in can - Put can in holder - Rub remaining spice on chicken. - Put cavity of chicken down over beer can and press down firmly - Put chicken on grill - balance well - Cook at 300 degrees for 2 hours or until chicken is done - use meat thermometer - DON'T GUESS! - Temp must be at least 180 degrees in breast and thigh. IMPORTANT! - When done, remove from grill, cover with foil, let sit for 15 minutes - Serve with wild and long grain rice dressing with apples and pecans, and fresh butter peas and cornbread.

Cody chicken

Use Blue Mesa Farms™ salsa mix and beer. Use dry mix, and lots of it!
www.bluemesafarms.com

Buster's Last Call Drunk Chicken Marinade

1 Buster's Drunk Chicken Roost™
1 4 lb chicken
1 quart Beer
1 tsp Cumin, ground
1 cup Brown Sugar
1 tsp Coleman's™ Dry Mustard
1 cup Cider Vinegar
2 tsp Hot Red Pepper, ground or flakes
2 tbs Chili Powder
2 tbs Paprika

Combine beer, sugar, vinegar, and spices in a large saucepan. Bring to a boil, remove from heat, and let cool. Place whole chicken in a large shallow roasting pan or plastic Zip Lock bag. Pour marinade over chicken. Turn chicken several times during the next few hours. We suggest that you marinate a 4 lb chicken at least 3 hours, overnight is best. Drain chicken, reserving marinade. Arrange chicken on your Buster's Drunk Chicken Roost™ and grill or smoke until meat is tender, basting with marinade every 20-30 minutes. Let cooked chicken stand 15-20 minutes to enhance flavor.
Makes 4 servings.

Chicken Divan

- 3 cups fresh broccoli flowerets
- 1/4 cup butter or margarine
- 6 tablespoons all-propose flour
- 2 cups chicken broth
- 1/2 cup whipping cream
- 3 tablespoons dry white wine
- 3 chicken breasts, halved and cooked. Drunk Chicken works great!
- 1/4 cup grated parmesan cheese

Cook broccoli and drain well. Melt butter - blend in flour, 1/2 teaspoon salt, and dash pepper. Add chicken broth. Cook and stir till mixture thickens and bubbles. Stir in cream and wine. Place broccoli in 12x7x2 inch baking dish. Pour half the sauce over the broccoli. Top with chicken. To remaining sauce add cheese, pour over chicken. Sprinkle with additional Parmesan cheese. Bake in 350 degree oven for 20 minutes, or till heated through. Then broil just till sauce is golden, about 5 minutes.
Makes 6 servings.

Green Bean Casserole

- 10 oz can condensed Cream of Mushroom soup
- 3/4 cup Milk
- big pinch black pepper
- 4 cups cooked and cut green beans
- 1 1/3 cup French's Fried Onions

In 1 1/2 quart casserole dish, mix soup, milk and pepper. Stir in beans and 1/2 of onions. Bake 25 minutes at 350 degrees until hot. Stir, and top with remaining onions. Bake for 5 minutes, until onions are golden.
Makes 6 servings.

Glazed Carrots

- 2 cups baby carrots
- 1 tablespoon butter
- 2 teaspoons sugar
- 4 teaspoons white wine
- Juice of one orange
- Salt to taste

Cook carrots in water until tender. Drain well. Melt butter in skillet, add sugar and let brown slightly. Add white wine, orange juice, salt, and carrots. Cook carrots in mixture until glazed.
Makes 2 servings.

Drunk Chicken Salad

- 3 cups cooked drunk chicken
- 1 small can sliced pineapple
- 3 tablespoons mayonnaise

Shred chicken. Cut pineapple into small cubes. Mix with mayonnaise. Salt and pepper to taste. Also great for sandwiches.
Makes 4 servings.

Macaroni Salad

- 1 cup elbow macaroni, cooked, drained, and cooled
- 1 cup cubed sharp Cheddar cheese
- 1/2 cup bias-cut celery slices
- 1/3 cup chopped green pepper
- 1/4 cup sliced green onions
- 2 tablespoons chopped canned pimiento
- 1/4 cup drained sliced black olives
- 1/2 cup mayonnaise
- 1 tablespoon prepared mustard
- 1/4 teaspoon salt

Combine first 7 ingredients. In another bowl, blend mayonnaise, mustard, and salt; add to mixture, toss lightly. Serve chilled.
Makes 6 servings.

Drunk Chicken Gravy

- 1/2 can of beer
- 1 tablespoon chopped garlic
- 1 tablespoon spice rub

Combine ingredients in blender. Blend well. Put in sauce pan and cook on low heat to reduce. Serve on side with chicken. Or, make lots, and use to baste chicken while cooking. Use the same spices that were used on the chicken and put in the can.

Grilled Vidalia™ Onions

- 2 Vidalia™ onions
- 1 bouillon cube
- 1 tablespoon butter
- 1 tablespoon of beer
- salt and pepper

Combine bouillon cube, butter, and beer. Mix into a paste. Cut top off onion, do not peel. Using a teaspoon, scoop out a hole in center of onion. Pack with 1 tablespoon of mixture. Salt and pepper to taste. Place on grill for 15 minutes or until tender. Use indirect heat.
Makes 2 servings.
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