BEER BUTT CHICKEN
A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.
Provided by Barrie Tapp
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for low heat.
- In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
- Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
- Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g
BEER-BRINED ROAST CHICKEN
This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat.
Provided by The New York Times
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
- Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
- Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
- Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
- Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
- Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
- Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.
Nutrition Facts : @context http, Calories 999, UnsaturatedFat 30 grams, Carbohydrate 81 grams, Fat 48 grams, Fiber 16 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 2040 milligrams, Sugar 30 grams, TransFat 0 grams
BEER CAN CHICKEN
This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!
Provided by Hunter's Mom 2008
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
- Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 546.2 calories, Carbohydrate 24 g, Cholesterol 145.4 mg, Fat 27.3 g, Fiber 2.7 g, Protein 47.5 g, SaturatedFat 7.3 g, Sodium 478.6 mg, Sugar 18.4 g
BEER-BRINED BARBECUE CHICKEN
Provided by Food Network Kitchen
Time 9h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
- Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
- Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.
BEER-BRAISED CHICKEN THIGHS
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pat the chicken thighs dry, and season with salt and pepper.
- Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
- Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
- Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
BEER BASTED CHICKEN QUARTERS
Make and share this Beer Basted Chicken Quarters recipe from Food.com.
Provided by NormCooks
Categories Chicken Thigh & Leg
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken quarters in a large plastic or glass container, pour 2 beers over the chicken letting it marinate in your refrigerator about 1 hour.
- While your chicken is marinating, pour 2 beers and your chopped onion into a saucepan and bring your mixture to a boil for about 5 minutes.
- Use caution to avoid boil-overs.
- After 5 minutes of boiling, adjust the heat to Low and add 1 teaspoon of Emeril's Essence, 2 teaspoons on McCormick's Montreal Chicken Seasoning, and ½ stick of butter.
- Allow your beer basting mix to simmer for about 30-40 minutes.
- Preheat your oven to 400 degrees.
- Place your chicken on a rack in a large oven pan, then pour the beer from the marinade over the chicken so it drains to the bottom of the pan.
- Season both sides of your chicken quarters with McCormick's Montreal Chicken Seasoning.
- Gently spoon about half of your beer basting mix over your chicken pieces.
- Insert your roasting pan with your chicken on the middle rack of your oven.
- After 25 minutes cooking time, carefully slide your oven rack out and spoon the remainder of your basting mix over your chicken pieces.
- Slide the rack back into the oven and cook about 25 minutes more until your chicken is brown and crispy.
- Remove your chicken from the oven, place the pieces on a serving dish, sprinkle with your chopped Spring onions.
- Serve with corn on the cob and baked potatoes.
- You did a great job, so open that 5th beer and enjoy it with your chicken as your guests compliment your culinary talent.
BEER-BASTED CHICKEN WITH ASIAN FLAVORS
Categories Beer Chicken Garlic Ginger Roast Kid-Friendly Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.
- Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes.
- Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.
BEER BASTED CHICKEN
Make and share this Beer Basted Chicken recipe from Food.com.
Provided by ckarimi
Categories Chicken
Time 55m
Yield 4 Beer Basted Chicken Breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Blend all ingredients except chicken into a resealable plastic bag.
- 2. Add chicken, toss to coat and refrigerate 30 minutes, turning bag over frequently.
- 3. Preheat grill to medium high heat.
- 4. Grill 3 minutes, turn over and baste with marinate. Discard remaining marinate.
- 5. Cook an additional 8-10 or until temperature reaches 165°.
- Find Ingredients needed for this recipe here! http://www.schwans.com/products/productDetail.aspx?id=56221.
BEER-CAN CHICKEN
The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, turns out to be a nearly fail-safe way to achieve barbecue perfection. A smoky-sweet dry rub adds complexity. The dish can also be made in an oven, in a roasting pan. (You can even buy stainless-steel vertical roasting stands for this very purpose.) What follows is a recipe for a traditional, spice-rubbed version of the dish. But once you have dialed in your technique, feel free to experiment. Coating the chicken with a paste of miso, mirin and soy, then replacing the beer in the can with sake, is one way to start.
Provided by Sam Sifton
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.
- Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
- Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
- Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.
- Cover the grill and cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you're using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.
- Serve with white barbecue sauce and corn bread.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 530 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED CHICKEN WITH BEER
Make and share this Roasted Chicken With Beer recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Arrange a rack in the center of the oven; reheat to 400°.
- Trim excess fat from the chicken and season it inside and out with 1 teaspoon salt.
- Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in a 6-quart ovenproof pot (such as an enameled cast iron pot); sprinkle over this the rest of the salt, and set the chicken on top of the vegetables.
- Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat.
- Cook, uncovered, for about 15 minutes on top of the stove.
- Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times.
- Cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes.
- Remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
- Remove the chicken to a warm platter, and surround with the vegetables.
- Bring the pan juices to a boil on top of the stove, and cook until reduced by half.
- Carve the chicken at the table, and spoon some of the pan juices on top.
Nutrition Facts : Calories 419.2, Fat 27.4, SaturatedFat 7.8, Cholesterol 124.8, Sodium 912.5, Carbohydrate 7.7, Fiber 1.4, Sugar 2.2, Protein 30.2
ROASTED CHICKEN, WITH BEER BASTE!
This is a recipe I came up with while flatting with a bunch of boys. There was always beer in the house and I had to find something to do with it all. Hope you enjoy it! Sorry the measurements are vauge, I tend to just throw things in randomly.
Provided by Lxie7068
Categories Whole Chicken
Time 2h20m
Yield 1 Whole Chicken. Servings will depend on size of Chi, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Defrost and remove giblets from Chicken (if they're still inside). Take a sharp knife and punch holes into the flesh across the Chicken, both sides breast, wings and thighs to allow the basting to penetrate the Chicken.( At this point I tend to stuff small slivers of garlic into some of the holes to make sure the garlic flavour bakes right into the chicken.).
- To prepare the baste, first add the beer and allow the foam to settle. Add the Chicken stock, followed by oil or butter and finally adding the Garlic and herbs. You can finely chop the garlic if you like, but its more than acceptable just to smash it with the side of your knife and pop it into the baste, the flavour will be the same. Set aside.
- Cut or blend the bread slices into small chunks, remove crusts if you perfer. Dice onion and add with chopped herbs. melt butter completely and add to mixture. Taste and season to your liking with salt and pepper. (If you use salted butter, it wont need as much salt.) Squish together using your hands to mix the butter into the bread. It should stick together relatively well, not being too wet but not too dry or crumbly. Stuff into the chicken until it is slightly sticking out of the Chicken.
- Now that the Chicken is stuffed place in a Roasting dish and pour a small amount of the basting over the raw chicken. Start with the underside, and then flip it over so the breast is on top so that it will recieve the most baste.
- Cook as per instructions on the Chicken packet, adding more baste as the chicken cooks, or every 10 minutes until you have run out of baste mixture.
- Remove from oven. Place the chicken on a serving plate and cover. The remaining baste can be used to make a gravy by adding cornflour, or you can simply make a jus by boiling the baste down and sieveing the chunky ingredients out.
Nutrition Facts : Calories 1054, Fat 75.5, SaturatedFat 23.5, Cholesterol 274.3, Sodium 654.2, Carbohydrate 22.9, Fiber 1, Sugar 4.3, Protein 63.1
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HOW TO MAKE BEER CAN CHICKEN - THE EASIEST BEER CAN …
From thekittchen.com
Cuisine AmericanCategory Main CourseServings 6Total Time 1 hr 20 mins
- Heat your oven to 425 degrees, you may need to move your oven rack down so that there is room to cook the chicken standing upright. Then remove the chicken from the bag. If there are giblets in the inside of the cavity of the chicken, remove those (I just throw them away).
- Rinse the inside and outside of the chicken, and then pat it dry with paper towels. You need to pat the chicken dry, otherwise the butter won't really stick to the chicken.
- Pour out half of the beer. Place the half full can of beer in the center of a roasting pan. Slide the chicken over the can, making sure that it will balance upright.
- Next, slather the butter over the chicken. Then sprinkle the barbecue seasoning over the chicken.
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From leitesculinaria.com
5/5 (3)Total Time 1 hr 30 minsCategory MainsCalories 381 per serving
- In a small bowl using a fork or the back of a wooden spoon, work together the butter, orange zest, coriander, and 1/2 teaspoon salt until combined.
- Rinse the chicken and pat it dry. Gently run your fingers between the chicken skin and the meat, loosening the skin while being careful not to tear it. Push the butter under the skin, as far over the thighs and drumsticks as your fingertips or the handle of a wooden spoon will reach. Massage the chicken skin from the outside to spread the butter evenly over the chicken.
- Season the chicken inside and out with the remaining 1 1/2 teaspoons salt and the pepper. Place the garlic and orange, cut into chunks, in the cavity. If desired, loosely tie the legs together with kitchen string.
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