As an assignment over spring break the class was asked to find a recipe, cook it, write about the differences between our results, and the recipes results. So, naturally I strayed from the path; the recipe I had picked needed a little modification. Modifications for the classic beer can chicken recipe was necessary considering the full access to a real stove due to my spring vacation trip to Rhode Island to visit my family. With the notions of beer cans and chickens dancing around my head I began preparing. A whole 4 lb chicken was purchased from the local supermarket and a twelve rack of Budweiser beer. The recipe from the Food Network that inspired me gives directions to:

“Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

 Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.”

Read more at: http://www.foodnetwork.com/recipes/the-surreal-gourmet/beer-can-chicken-recipe/index.html?oc=linkback

Since, the only access had been to an oven I decided to:

1. Rinse the chicken off with hot water inside and out. Place it in a deep dish pot for roasting. Set the oven to 425° F. Fill a small pot with water and bring to a boil and add stuffing. Finish cooking the stuffing and set aside to cool.

2. Lather the in and outside of the chicken with spices of your choice. I decided to keep it simple: Italian seasoning, garlic, olive oil, black pepper, and salt. To add flavor and keep the chicken moist small slits were cut into the breast and chunks of butter were stuffed inside.

3. Once the stuffing has cooled begin to fill the inside of the chicken. Put a small amount of stuffing in, then pour some beer in with the stuffing and repeat till the chicken is completely stuffed(You are more than welcome to use more than one beer, but since the twelve rack of Budweiser was not mine, I only used one).

4. Then, close up the bottom of the chicken. I did not have those fancy ties so I used a small shish kabob stick just like you would use the chicken ties. After, pour the remaining beer over the chicken and into the dish.

5. Finally, place your chicken in the oven, covered, at 425 degrees F for thirty minutes. Then, reduce heat to 375 degrees F for 50-60 minutes. Once the juices run clear from all parts of the chicken it is done. If desired, place the oven on high broil for ten minutes to brown the skin. Remove from the oven and let cool for about 10 minutes or so then slice and serve.

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For never making beer chicken before, it was delicious! The meat was juicy and full of flavor. It exceeded the expectations I always seem to have with chicken: dry, not much flavor, hard to chew and swallow. those negative expectation of chicken came from my childhood. My mother, afraid to under cook chicken in fear of salmonella, over cooked it every time. My uncle and cousin agreed too: The chicken was good! Do not even get me start on how good the stuffing was, that is a whole other blog post by itself!

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