Inspiring People to Cook Again
Indian Chicken Curry is a recipe I made up after having something similar in Miami. This Indian curry recipe has a bunch of ingredients but they all get tossed into the crock-pot or slow cooker, so it’s super easy to make. The flavors are intoxicating […]
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 […]
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.
****************************
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
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 […]
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 […]
Crock Pot Chicken with Pan Gravy – An Easy Crock Pot Recipe. Chicken recipes come and go but this healthy Chicken Crock Pot Recipe is an easy chicken dish that anyone can make. If you have never cooked a whole chicken in a slow cooker, or as most call it a Crock Pot, give this a try. You can prepare it in the morning and forget about it until dinnertime. (you can literally get this into the crock pot in 15 minutes).
Turning the pan juices into delicious gravy is a snap. Be sure to have some crusty bread or rolls to go along with this meal.
I promise you will make this over and over again, because it is so easy and the leftovers can be made into something else for another night.
See my “Cook’s Notes” for variations and other suggestions at the bottom of the page.
Serves 6-8 people
Ingredients:
Directions:
Place the carrots, garlic and the onion slices in the bottom of the crock pot. Sprinkle with salt and pepper. Cut the other half of the onion in half again so it can be placed inside the bird.
Rinse the chicken and discard the giblet bag. Pat dry and add the onion to the cavity. Place the whole chicken in the crock-pot on top of the veggies.
Sprinkle the entire top of the bird with a good amount of salt and pepper then the dried soup. Drizzle the bird with about 2 tablespoons of olive oil. Cover and cook on low for about 5-6 hours or on high for about 3 or 4 hours.
Once the bird is cooked you can carefully remove it by using a carving fork at the neck end and a spoon in the cavity at the other end. The bird will be very tender so go easy when removing it. Transfer to a cutting board and allow the bird to cool for at least 15 minutes before carving.
While the bird is resting, remove the carrots and onions from the bottom of the slow cooker and the cavity of the bird. Place in a bowl to serve along side of the chicken and set aside.
For the gravy:
With a soup ladle, skim off any excess fat off of the top of the juice in the crock pot. Add remaining juices to a small saucepan and place on the stove top on medium heat. Whisk in 2 tablespoons of flour and bring the sauce to a low simmer until the sauce thickens. I sometimes use a teaspoon of gravy master to give the gravy more color and flavor and a tablespoon or two of butter at the end too, but you don’t have to. Taste and season with salt and pepper. Serve along side of the carved chicken.
Cook’s Notes:
You can easily vary this recipe and add some celery, leeks, or fresh herbs. As always don’t be afraid to get creative. If you don’t have any soup mix you can just sprinkle the bird with a few different seasonings you have in your pantry like, onion powder, garlic powder, poultry seasoning, rosemary, thyme. Cooking is not like baking where everything has to be measured so closely. It’s more of an art and less of a science, so give it a try.
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 […]
This recipe works great for lamb or chicken but my daughter just loves pork chops so this is one of her favorite dishes. I like to buy a large package of thick boneless pork chops at Costco. They have never let me down with […]
