beer

Oven Barbecue Beer-Can Chicken

This may be shocking to those who know I like to cook and have cooked for some time, but I’ve never really made more than one or two roaster chickens in my day.  Perhaps, I hesitate because I’m never quite sure if the chicken is done.  I know cookbooks say when the thermometer reaches a certain degree the meat is done, but I always have my Mom in my head saying, “Nobody likes dry meat!”  And when it comes to meat sadly many overcook it.

I’m proud to say this recipe came out pretty good.  I did trust my cooking time gut and pulled it a bit sooner than the recipe read and was glad I did.  The meat was delicious and the barbecue sauce went very well with it.  My other half said the sauce was a bit too spicy (and he likes hot/spicy things) and that’s why he gave the recipe four out of five stars.  We both decided it would be in our best interest if I made it again and tried other roaster recipes.

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INGREDIENTS

  • 1 (3 3/4-pound) whole roasting chicken (The smallest one I could find was 4.25 lbs.)
  • 3 tbsp ketchup
  • 3 tbsp chili sauce (I used sriracha)
  • 2 tsp Worcestershire sauce
  • 1 tsp chili powder
  • 1 tsp cider vinegar
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp salt
  • 1 (12-oz) can beer (I used Modelo)
  • 3 tbsp barbecue smoked seasoning (such as Hickory Liquid Smoke)

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METHOD

  1. Preheat oven to 375 degrees.  (Lower oven rack to the lowest shelf, and the recipe should have mentioned this.)
  2. Remove and discard the giblets and neck from chicken; trim excess fat.  Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
  3. Combine ketchup, chili sauce, Worcestershire sauce, chili powder, vinegar, pepper, salt, and garlic.  Reserve 1/4 cup ketchup mixture for sauce, rub the remaining ketchup mixture under loosened skin and over breasts and drumsticks.  Lift wing tips up and over back, tuck under chicken.
  4. Discard 1/2 cup beer.  Add barbecue smoked seasoning to remaining beer in can.  Holding chicken upright with body cavity facing down, insert beer can into cavity.  Place chicken in a roasting pan, spread legs out to form a tripod to support the chicken.  Bake at 375 degrees for 40 minutes. (I increased my roasting time by 5 minutes because my roaster weighed more.)
  5. Increase oven temperature to 450 degrees; bake an additional 30 minutes or until a thermometer inserted in meat part of thigh registers 170 degrees. (After I increased the oven temperature the top of the chicken was becoming really crispy so I covered it with a small piece of tinfoil.  I also checked the roaster at 25 minutes and decided it was done, and the thermometer supported my decision and I probably could have taken it out sooner.)  Lift chicken slightly using tongs; place spatula under can.  Carefully lift chicken and can; place on a cutting board.  Let stand for 15 minutes.  Gently lift chicken using tongs or insulated rubber gloves.  Carefully twist can and remove from cavity; discard can.
  6. Remove skin from chicken, and discard.  Carve chicken; serve with the reserved 1/4 cup ketchup mixture.  Yield:  4 servings (serving size:  5 ounces meat and 1 tablespoon sauce.)

This recipe is from The Best of Cooking Light 8, Special Edition (2007)and can be found online here.

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Restaurant Spotlight: Bohemian Brewery

After seeing my most beloved secret agent this past Saturday evening (007 in Skyfall), I was treated to a belated birthday dinner and I chose the Bohemian Brewery.  Besides making it’s own beer and not being a chain restaurant, the Bohemian prides itself on their delicious German/European fare.  They have great garlic fries, brats and pierogies.  I was looking for something lighter and tried a different salad then my regular favorite, the Poached Pear Salad.

This salad didn’t disappoint and there was so much there I could only finish half of it.  I took half of the salmon home and ate it with lunch the following day.  I really could eat at this place once a week, but I choose to feature it only every once in awhile so I appreciate it more when I visit again.

If you have never gone to the Bohemian Brewery I highly recommend it even if you don’t drink beer.  I plan on keeping a regular stash of their beer because their beer comes in cans which gets along with my current recycling program.  🙂