Alsatian Chicken With Beer Recipes

BEER CAN CHICKEN IN THE OVEN

Steps:

• Preheat your oven to 350 degrees.
• Prepare chicken by removing any giblets, etc, and discard. Rinse the chicken and pat dry.
• Rub the chicken with your oil. Use salt, pepper and dry rub all over the inside and outside of the bird. Set aside.
• Pour 1/3 to 1/2 of your can of beer into the base of the roasting pan.
• Place the beer can directly inside the cavity of the chicken.
• Place your chicken into the oven and roast for one hour and fifteen minutes. Check your temp with a meat thermometer - you'll want to see 180 degrees fahrenheit in the thickest part of the thigh, 165 in the breast (internal).
• Let chicken rest for 10 minutes. You can even make a loose tent over the chicken to create a moisture trap. Carve and serve.

BEER BATTERED CHICKEN

Steps:

• Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
• Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
• Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.

ALSACE CHICKEN

Steps:

• Preheat oven to 350°F.
• Melt the butter in a large skillet over high heat and add the chicken thighs skin side down. Cook for about 6-7 minutes until golden brown and turn over and cook for an additional 4-5 minutes.
• Using a metal ladle, warm the brandy quickly and ignite the surface of the brandy using a lighter. Pour the brandy slowly and evenly over the chicken and wait for the flames subside. Be careful not to boil the brandy in the ladle as this boils off the alcohol. Pouring slowly and evenly will avoid "Flare-up"
• Remove chicken and place in a casserole dish. Keep warm.
• Reduce heat to medium and add onions to skillet and cook gently for about 3 minutes. Add mushrooms to pan and cook for a further 4 minutes. Using a slotted spoon, remove onions and mushrooms and place in casserole dish with Chicken.
• Add wine to the pan, bring to a boil and add the mixture to the casserole dish.
• Cook the casserole in the oven uncovered for about an hour and 15 minutes.
• Pour off the liquid into a skillet and keep chicken warm. Reduce the liquid down to about 2 cups. Add cream and salt and pepper to taste and simmer for about 10 minutes.
• Pour mixture over chicken and serve.