Beer Can Chicken
In my most recent book, I mention a wonderful dish called Beer Can Chicken. It’s really just chicken roasted on the barbecue, on top of a can half-full of beer. It doesn’t have to be beer. It could probably be wine, soda or juice. I bet lemonade would be fabulous. Nevertheless, I like to live on the wild side, so it’s beer for me.
Here’s how I do it:
Beer Can Chicken
You will need:
A barbecue
A beer-can-chicken roaster
A roasting chicken
A can of beer – can also be soda, lemonade or any flavorful beverage.
Olive oil
Montreal Chicken Spice (lemon pepper or any barbecue rub would work fine, too)
Fire up the Barbie, nice and hot. Drink half a beer, saving the other half in the can. Slather a nice gloss of olive oil on your chicken, then sprinkle it with generously with your seasoning. Set the can in the roaster device. Prop that baby (watch out, it’ll be slippery) onto the can, ie: insert can into chicken. Yes, it looks mildly disturbing.
Turn the front burner off, but keep the back burner on, so that you’ve got a fairly hot (how’s that for specific?) barbecue. Set the chicken-and-device onto the front part of the barbecue, so that it cooks on indirect heat. Close lid. Pop another beverage and do something else for an hour or so while your chicken cooks.
Check on it occasionally to make sure it’s not burning. You may need to adjust the temperature or the position of the chicken. It’s important it doesn’t sit directly over the heat.
When the skin is a deep, dark, golden brown, the thigh bone moves easily in the socket and only clear juice comes out when you poke it, your meat is done.
Remove it carefully from the barbecue, then even more carefully, grab it with tongs and pull it off its beer-can perch. Put it on a warm plate and cover with foil for ten minutes or so, so the juices retreat back into the meat.
Carve. Serve. Enjoy.
Note: do not drink the hot beer. Actually, try not to look at it when you pour it down the sink. It’s pretty disgusting.
Read the full post, originally on Tote Bags ‘n’ Blogs
The giveaway there is closed, but I’ve also got one running at Roxanne’s Facebook Party for Cinderella’s Cowboy that’s open for a few more hours.
Roxanne’s Margarita Chicken Soup!
- At June 07, 2013
- By Roxanne Snopek
- In Roxanne Writes On
- 0
This is a repost, so apologies to those of you regular followers. (Both of you.) But I’m making this soup tonight and thought I’d share ’cause you’re all so fascinated with my menu. I KNOW.
***
So my horoscope yesterday said I was going to wake up with a cold. Big newsflash, Daily OM. I’ve been waking up congested for a couple of weeks now. It’s allergy season.
However, it was one of those icky, grey days that we on the Wet Coast should be used to by now … but AREN’T. At least, I am not, and reserve the right to complain about the rain, grizzle about the drizzle. And make soup. Because soup just tastes so good on days like that!
Also, I’m doing the Wheat Belly diet right now, so soup is perfect. As long as it’s not accompanied by bread. Wheat Belly is basically a version of Atkins. (Good thing I didn’t know THAT before I started.) Low carbs. Lots of veggies. Lots of chicken. Lots of nuts. But, in case you missed it, NO BREAD. (I grew up on the prairies… no wheat? My family thinks I’ve fallen prey to a cult.) So far, in six weeks, I’ve lost about eight pounds. (All of which was gained through the winter, mostly from pie.)
So this week I made a version of chicken soup that my sister introduced to me last summer. At least, it’s more or less like the one she made. I can’t really remember.
Ingredients:
One rotisserie chicken (you can roast your own chicken if you want… if I roast a chicken, I’m gonna eat roast chicken. If I’m making soup with it, someone else can roast it.)
2 cartons of chicken broth
1 onion
garlic (I used two cloves because that’s all I had. More would be fine.)
Olive oil
1 can diced tomatoes (not the big can, the medium sized one. Although I’ve done it with the big can too, so never mind.)
Juice of 2 limes (you could use more if you want it really limey)
cilantro
Salt/pepper to taste (I use sea salt that’s got herbs in it… you might want to add your own herbs… but I’m not holding a gun to your head, do what you want)
For serving:
tortilla chips (I like Fresh is Best corn chips… mmm… what, don’t judge me. It’s NOT WHEAT.)
sour cream
avocado
Saute the onion and garlic – OH! Celery! I used celery this time, too. Saute that with the onion and garlic – in the olive oil, in a big pot. Dump in the chicken broth. Shred the crap out of the rotisserie chicken. Chop up the meat. Add to pot, with the tomatoes. Juice the limes into the pot. Lick your fingers. (Add a little salt, a little tequila… wait. Different blog post.) Cook until done. (My favorite cooking instruction!)
Serve with tortilla chips, sour cream (it’s not wheat either!) and slices of avocado. I might have missed something, but really, you can take it from here, can’t you? If not, have a margarita and quit whining!