Inspiring People to Cook Again
Chicken soup cures everything right? Chicken soup for the cold, the flu, even the soul. In winter, we seek comfort recipes and foods and chicken soup is an all time favorite. But it can also be part of a very healthy diet and your weight […]
Oven Roasted Chicken with Apple Butter Barbecue Sauce is an easy chicken recipe that a friend recommended to me this summer. I have used Apple Butter in cakes and desserts but never in a BBQ sauce. I took her basic recipe and jazzed it up […]
This Beer Can Chicken recipe is so easy and so delicious. If you’re in the mood for barbeque, all you need is a 4 pound chicken, a beer and some of your favorite spices. Fire up the grill and in about an hour and a half you’ll have barbecued chicken falling off the bone. Paula Dean calls this beer in the rear chicken but by any name this is the tastiest barbecued (BBQ) chicken around. Just a few minutes of preparation and then you can take the next hour off while it cooks!
Watch my Beer Can Chicken recipe video to see how easy it is to make. I actually floated in my pool while I cooked my chicken! The recipe, photos and other details are below the video. Enjoy!
Beer Can Chicken Recipe
Ingredients
1 whole chicken (about 4 pounds), washed dried and giblets removed
1 (12 ounce) can of beer
2 cloves of garlic
2 teaspoons olive oil
2-3 tablespoons seasoned salt or dry rub of your choice
2 oranges, sliced in half and one half sliced into quarters
Instructions
Preheat your grill to medium heat. Rub the chicken with olive oil. Then sprinkle the rub or seasoned salt all over the bird, including the cavity.
Open the can of beer and discard half of it. Place the garlic cloves inside of the can. Place the chicken on top of can by holding the chicken up and press the can into the cavity. Stick one quarter of the orange in the top of the bird.
Balance the chicken on the beer can and place on the grill over indirect medium heat. Cover and cook for about 1 1/2 hours until thermometer reads 165°F and juice of chicken runs clear when poked.
Place orange slices flesh side down directly on grill, cover and grill for about 3-5minutes.
Remove chicken and oranges from grill and let chicken rest on the beer can for about 10-15 minutes before attempting to remove the can and carve the bird. Before serving, squeeze two of the orange halves on top of the chicken and serve the others on the side.
Make sure the bird is not placed over direct heat on the grill. Turn on one side of the grill and place the bird on the opposite side.
Tips:
If using a charcoal grill push coals to one side and cook the bird on the other, or push the coals to both sides and cook the bird in the center.
Be sure to let the chicken cool for at least 10-15 minutes before trying to remove the can of beer. BBQ tongs will make this job easier.
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This recipe appeared on Betty Crocker’s Daily Dish. For the original post on Betty Crocker, visit my recipe at this link: http://www.bettycrocker.com/tips/tipslibrary/cooking-tips/grilled-beer-can-chicken
Chicken Cacciatore is one of my all time favorite Italian dishes. I love the rich flavor of the sauce served over rice. I also like this dish because it is so versatile. See my cook’s notes for all of the various ways to shake up […]
Stuffed zucchini squash is a light, healthy Mediterranean dish that can be made with any type of ground meat. I prefer ground chicken because it does have some fat but if you want to go real lean, use ground turkey. It’s easy to prepare and […]
When fall and the holidays are approaching, I am drawn to savory dishes and comfort foods. This one fits the bill! Tarragon Chicken in a leek cream sauce is a rich dish that’s perfect for a cold night. Be sure to serve this with some bread and a side of rice because the sauce is so delicious you won’t want to waste a drop.
I prefer to make this dish only using thigh meat but my family likes the legs and the breast meat so I use a whole chicken and discard the back, neck and gizzards. I also cut the breasts in half cross ways so that it makes two smaller pieces and the dish cooks evenly.
Ingredients:
Directions:
Preheat the oven to 350 degrees F.
Season chicken pieces well on both sides with salt and fresh ground black pepper. Place the flour in a shallow dish. Dredge the chicken in the flour lightly and place on a separate plate. (Dredge means to coat food before cooking.)
Place Dutch Oven (picture) or an ovenproof pan with 2 to 3-inch sides on the stovetop. Add oil and heat over medium-high heat. When the oil is hot but not smoking, add the chicken pieces a few at a time and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the pan and set aside on a dish.
Add the leeks and the peppers to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 2 minutes. Then add the bullion, the wine, and the chicken broth and cook for another minute or two. Add the butter and allow it to melt.
Place the chicken on top of the sauce. Top with the chopped parsley, tarragon and a sprinkle of salt and pepper. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Remove from the oven and remove chicken to a serving platter. Place pan back on the stove over a low heat. In a cup mix one cup of heavy cream with two tablespoons of flour. Whisk that mixture into the sauce until lumps are gone. Allow sauce to simmer for a minute or two so it thickens. Add the frozen peas and drizzle sauce over chicken on the platter. Garnish with some fresh parsley, and serve extra sauce in a bowl on the side.
Chicken vegetable soup with chicken spinach meatballs, is a great healthy dish for a light dinner or lunch. I like to use ground chicken because it has great flavor and less fat than beef but any ground meat will work. You can also use ground […]
My mom Gloria always made a dish like this and called it Italian Paella (“pie-yay-yah”). Her original way of making this calls for browning the chicken first. You can certainly do that but I think it’s lighter and easier to just put it all […]
