Beer Basted Chicken Recipes

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BEER-BRAISED CHICKEN THIGHS



Beer-Braised Chicken Thighs image

Provided by Rachael Ray : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

8 pieces bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons chopped fresh thyme
1 rounded tablespoon all-purpose flour
1 (12-ounce) bottle lager beer
1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
1 cup chicken stock
2 tablespoons hot sauce
Scallions, white and green parts, thinly sliced, for garnish
Warm baguette, for mopping

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 BUTT CHICKEN



Beer Butt Chicken image

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

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

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 BATTERED CHICKEN



Beer Battered Chicken image

Easy to make, beer battered, deep fried chicken.

Provided by NATHAN TRUAX

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
½ cup cold beer
3 cups oil for frying
½ cup all-purpose flour

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.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 25.3 g, Cholesterol 131.3 mg, Fat 16.5 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 2.9 g, Sodium 144.9 mg, Sugar 0.2 g

BEER-BRAISED CHICKEN



Beer-Braised Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
1 tablespoon extra-virgin olive oil
1 (12-ounce) bottle beer (preferably brown ale)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley

Steps:

  • Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
  • Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

BEER-BRINED CHICKEN



Beer-Brined Chicken image

Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 11h40m

Yield 6

Number Of Ingredients 11

2 cups water
1/4 cup kosher (coarse) salt
1/4 cup packed brown sugar
2 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
1 whole chicken (3 to 3 1/2 lb)
3 teaspoons paprika
1/2 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons vegetable oil

Steps:

  • Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
  • Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
  • Heat oven to 375°F. Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.

Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 0 g

BEER-BRAISED CHICKEN



Beer-Braised Chicken image

Use your favorite stout or dark ale for this beer-chicken recipe, best served with a side of mashed potatoes and roasted veggies for the ultimate comfort food.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 large onion, cut in half, thinly sliced (1 cup)
4 bone-in chicken thighs, skin removed
4 chicken drumsticks, skin removed
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup stout or dark beer
2 tablespoons all-purpose flour

Steps:

  • In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until crisp-tender. Sprinkle all sides of chicken with salt and pepper. Add chicken to skillet; cook 4 to 6 minutes, turning once, until browned.
  • Pour beer around chicken. Heat to boiling; reduce heat to low. Cover; simmer 45 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken from skillet; cover to keep warm.
  • In small bowl, mix flour and 1/4 cup hot cooking juices with whisk until smooth. Pour mixture into skillet; cook over medium heat 5 to 6 minutes, stirring constantly with whisk, until thickened and bubbly. Serve chicken with gravy.

Nutrition Facts : Calories 300, Carbohydrate 8 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 2 g, TransFat 0 g

BEER BASTED CHICKEN



Beer Basted Chicken image

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

1/2 cup unsalted butter, melted
1/2 teaspoon garlic salt
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried parsley flakes
1/2 teaspoon onion powder
1/2 teaspoon sugar
1 tablespoon Worcestershire sauce
1/2 cup beer (darker over lighter)
4 premium chicken breasts

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.

ROASTED CHICKEN, WITH BEER BASTE!



Roasted Chicken, With Beer Baste! image

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

chicken, and baste-
1 whole chicken, Uncooked
250 ml beer (Any brand, but an Ale is best)
500 ml chicken stock
3 tablespoons olive oil or 3 tablespoons butter
3 garlic cloves (or more if you love it like me!)
2 -3 sprigs rosemary, Sage and Thyme, Fresh is best
1 teaspoon salt and pepper
4 -8 slices bread (Any is fine, once I even used stale cheese rolls!)
50 g butter
1 onion
2 -3 sprigs rosemary, Sage and Thyme (Fresh again, but not as big a deal with the stuffing)
1 teaspoon salt and pepper

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

BEER-BASTED CHICKEN WITH ASIAN FLAVORS



Beer-Basted Chicken with Asian Flavors image

Categories     Beer     Chicken     Garlic     Ginger     Roast     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 3 1/2- to 4-pound chicken
1 12-ounce can beer
6 green onions, chopped
1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons (packed) golden brown sugar
2 tablespoons chopped peeled fresh ginger
1 tablespoon chopped garlic
1 tablespoon oriental sesame oil

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-BRINED ROAST CHICKEN



Beer-Brined Roast Chicken image

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

1 cup kosher salt
2/3 cup packed light brown sugar
4 cloves garlic, lightly crushed
1 leek (white and light green part), quartered
5 sprigs thyme
7 sprigs sage
2 shallots, halved and peeled
3 (12-ounce) bottles lager-style beer
1 whole chicken (4 to 4 1/2 pounds)
1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise
1 1/2 pounds fingerling potatoes (or other small potato), cut in half lengthwise
2 cups whole peeled pearl onions
2 tablespoons chopped fresh sage
1 teaspoon freshly grated lemon zest
3 tablespoons vegetable oil
Salt and freshly ground black pepper
3 to 4 sprigs sage
3 tablespoons butter, softened
1 (12-ounce) bottle lager-style beer

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

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From momhomeguide.com


BEER BASTED HIBACHI CHICKEN WITH FRESH HERBS AND MAGIC RECIPE
Wash and dry the chicken. Mix together the next ten ingredients. Rub the chicken thoroughly inside and out with the seasoning mix. Put the fresh herbs into the cavity. Brush the bird with olive oil. Transfer to a oven proof dish. Pour beer over chicken. Cook for 1½ hours on a charcoal grill covered. Basting with the beer every 20 minutes.
From recipeland.com


BEER-BASTED ASIAN CHICKEN RECIPE - COOKSRECIPES.COM
Cooking Directions: Place chicken in large, heavy-duty resealable plastic bag. Add beer, soy sauce, lime juice, sugar, cilantro, ginger, garlic and oil. Marinate, turning chicken occasionally, for at least 4 hours or overnight. Preheat oven to 350°F (175°C). Place chicken and marinade in 13x9x2-inch baking pan.
From cooksrecipes.com


RECIPE: BEER BASTED CHICKEN AND ASIAGO GARLIC ORZO PILAF
Recipe: Chicken Skewers and Peanut Noodles with Spring Vegetables : Gladys/PR - 5-3-2005: 10: Recipe: Beer Basted Chicken and Asiago Garlic Orzo Pilaf : Gladys/PR - 5-3-2005 : 11: Recipe: Spiced Charred Flank Steak With Roasted Garlic Aioli : Gladys/PR - 5-3-2005 : 12: Recipe: Sweet Baked Fish, Sauteed Brussel Sprouts with Raisins, and Lemon ...
From recipelink.com


RECIPE: BEER BASTED ROTISSERIE CHICKEN - RECIPELINK.COM
Beer Basted Rotisserie Chicken rec.food.cooking/Mark Kilinski/1998 Combine: 1 stick (1/2 cup) butter, melted 1 can beer 12 oz. water 1 tsp. salt 1/2 tsp. pepper While the chicken is "rotissing", baste it with the mixture using a turkey baster every 15 minutes. It …
From recipelink.com


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