Chicken Beer Bake Recipes

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VERMONT BAKER'S ROAST CHICKEN WITH BEER GRAVY



Vermont Baker's Roast Chicken with Beer Gravy image

Provided by Food Network

Categories     main-dish

Time 14h15m

Yield 4 to 6 servings

Number Of Ingredients 19

2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon powdered lemon peel
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 large (5- to 6-pound) roasting chicken
1 can Vermont IPA or your favorite IPA beer
2 cloves garlic
Beer Gravy, recipe follows
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 teaspoon brown sugar
3 cups chicken stock
1/2 cup Vermont IPA beer
1/2 cup roast chicken drippings from the pan
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon creamy horseradish sauce
Salt and pepper

Steps:

  • In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
  • Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
  • Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
  • Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
  • Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
  • Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
  • Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
  • Carve the chicken and serve with Beer Gravy.
  • Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
  • Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.

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.

BAKED BEER CAN CHICKEN



Baked Beer Can Chicken image

This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.

Provided by staycd

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 4

Number Of Ingredients 11

¼ cup garlic powder
2 tablespoons seasoned salt
2 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)
1 (3 pound) whole chicken
4 green onions, sliced
4 green onions, cut in half crosswise
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
  • Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
  • Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
  • Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional 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 oven 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 564.1 calories, Carbohydrate 20 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7.2 g, Sodium 3276.5 mg, Sugar 3.9 g

BEER CHICKEN



Beer Chicken image

Harold will eat anything but only drinks Budweiser™. I discovered cooking with beer when he spent all our grocery money on it one week. Anyway, it's quick and easy and you can substitute chicken with anything.

Provided by AGNUSPILLSBURY

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 45m

Yield 4

Number Of Ingredients 3

2 pounds chicken drumsticks
2 (12 fluid ounce) cans Budweiser™ beer
1 teaspoon dried rosemary

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the chicken drumsticks in a 9x13 baking dish. Season with rosemary, salt and pepper. Pour the beers in with the chicken.
  • Bake for 1 hour in the preheated oven, until the chicken is browned and meat slides off the bone easily. Just you wait! You are going to love it!

Nutrition Facts : Calories 334.6 calories, Carbohydrate 6.5 g, Cholesterol 133.8 mg, Fat 8.7 g, Fiber 0.1 g, Protein 42.7 g, SaturatedFat 2.3 g, Sodium 128.9 mg

CHICKEN BEER BAKE



Chicken Beer Bake image

Toasted almonds and beer give this dish a great flavor. This is a simple dish from my Southern Living books. Serve with rice, noodles or mashed potatoes.

Provided by southern chef in lo

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 split chicken breast halves
vegetable oil
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 tablespoon soy sauce
1/4 cup toasted slivered almonds, divided
1 cup beer
1 cup sliced fresh mushrooms

Steps:

  • Combine flour salt and pepper; dredge the chicken in the flour mixture.
  • Brown the chicken in hot oil in a large skillet over medium high heat. Remove the chicken and place in a 13 x 9-inch baking pan.
  • Combine soup, soy sauce, 2 tablespoons of almonds, beer, and mushrooms; mix well. Pour over the chicken. Bake uncovered at 350°F for 1 hour, basting occasionally.
  • Sprinkle with remaining almonds before serving.

Nutrition Facts : Calories 288.2, Fat 15, SaturatedFat 3.8, Cholesterol 54.5, Sodium 1074.9, Carbohydrate 15.5, Fiber 0.9, Sugar 1, Protein 20.1

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Top Asked Questions

How do you cook chicken in the oven with beer?
Preheat oven to 400 degrees, and spray a 9” x 13” baking dish with non-fat cooking spray. Season chicken generously with salt and pepper, and lay in baking dish. In a small bowl, combine the beer, and remaining ingredients. Mix well and pour over chicken.
How to cook chicken drumsticks with beer in the oven?
Directions. Preheat the oven to 350 degrees F (175 degrees C). Place the chicken drumsticks in a 9x13 baking dish. Season with rosemary, salt and pepper. Pour the beers in with the chicken. Bake for 1 hour in the preheated oven, until the chicken is browned and meat slides off the bone easily.
How to make beer chicken and mushroom gravy?
Pour in the beer; add the crushed garlic, stock powder and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour. (Rotate the chicken once while marinading to ensure an even flavour when baking). When ready to cook; preheat your oven to 210°C | 410°F.
How long does it take to cook a Cajun Beer can Chicken?
Smoke at 275 degrees until the chicken reaches an internal temperature of 165 degrees Fahrenheit which will take approximately 2 1/2 to 3 hours, depending on the size of your chicken. Cajun Beer Can Chicken roasts sitting up on top of a beer can to produce the juiciest, most flavorful meat.

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