OVEN BEER CAN CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
- Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
- Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
- Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
- Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
- Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.
TERRY'S BEER CHICKEN
This is an original recipe I made up several years ago when I was on an out-of-town assignment staying in an apartment.
Provided by BoRoo
Categories Pan Fried Chicken Breasts
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse and pat dry the chicken breasts. Rub the garlic powder and chili powder onto the surface of the chicken; season with salt and pepper.
- Melt the butter in a large skillet over medium heat; lay the chicken into the skillet with the bone side facing down. Add the onions. Cover the skillet and cook, stirring the onions occasionally, 15 minutes. Turn the chicken and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Add the potatoes to the skillet, return the cover to the skillet, and cook until the potatoes are cooked through, 7 to 10 minutes. Pour the beer into the skillet and allow the mixture to cook uncovered until the liquid is mostly absorbed, 7 to 10 minutes. Remove the chicken to a platter and set aside. Sprinkle the cheese over the potato and onion mixture; cook until the cheese is melted. Serve hot with the chicken breasts.
Nutrition Facts : Calories 591.2 calories, Carbohydrate 48.1 g, Cholesterol 128.9 mg, Fat 27.1 g, Fiber 6.7 g, Protein 34.1 g, SaturatedFat 16.2 g, Sodium 330.9 mg, Sugar 8.8 g
BARBECUE BEER CAN CHICKEN RECIPE BY TASTY
Here's what you need: brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, dried tarragon, salt, whole chicken, beer, barbecue sauce
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Preheat the grill to 350°F (190°C).
- Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
- Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
- Remove chicken from the grill and let rest for 15 minutes before carving.
- Enjoy!
Nutrition Facts : Calories 1357 calories, Carbohydrate 33 grams, Fat 84 grams, Fiber 1 gram, Protein 97 grams, Sugar 23 grams
TERRY'S WONDERFUL CHICKEN SALAD
You won't have any leftovers with this one. After saying (regretfully), "take home whatever you want", someone was kind enough to leave enough for one small sandwich. I made this without the lemon juice or pecans, because I ran out of time and didn't have them on hand. I've had this recipe as written, and it's GREAT, but was still wonderful without the lemon juice or pecans.
Provided by That70sgirl
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all together. Just before serving, add lemon juice and pecans.
- YUM!
Nutrition Facts : Calories 264.9, Fat 16.5, SaturatedFat 3.1, Cholesterol 115.5, Sodium 327.2, Carbohydrate 5.5, Fiber 0.9, Sugar 1.8, Protein 23.3
TERRY'S BEER CHICKEN
This is an original recipe I made up several years ago when I was on an out-of-town assignment staying in an apartment.
Provided by BoRoo
Categories Pan Fried Chicken Breasts
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse and pat dry the chicken breasts. Rub the garlic powder and chili powder onto the surface of the chicken; season with salt and pepper.
- Melt the butter in a large skillet over medium heat; lay the chicken into the skillet with the bone side facing down. Add the onions. Cover the skillet and cook, stirring the onions occasionally, 15 minutes. Turn the chicken and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Add the potatoes to the skillet, return the cover to the skillet, and cook until the potatoes are cooked through, 7 to 10 minutes. Pour the beer into the skillet and allow the mixture to cook uncovered until the liquid is mostly absorbed, 7 to 10 minutes. Remove the chicken to a platter and set aside. Sprinkle the cheese over the potato and onion mixture; cook until the cheese is melted. Serve hot with the chicken breasts.
Nutrition Facts : Calories 591.2 calories, Carbohydrate 48.1 g, Cholesterol 128.9 mg, Fat 27.1 g, Fiber 6.7 g, Protein 34.1 g, SaturatedFat 16.2 g, Sodium 330.9 mg, Sugar 8.8 g
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