Posts tagged ‘chicken’

December 23, 2012

Beer Can Chicken

Or “Beer Butt Chicken” or “Chicken with a Beer Can in it’s Butt”…whatever you would like to call this. Don’t let the strange title turn you off from making this, it is so good! The beer helps create a chicken that is incredibly moist. Yes MOIST. I’m tired of people saying they dislike this word. I used to be one of those people, but then I read this article and moist just makes the most sense when describing certain foods. “This chicken is very hydrated” – NO.

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I read a few recipes that mentioned placing a lemon wedge into the top of the chicken so the steam won’t escape. I didn’t feel like cutting up just one wedge of a whole lemon, so I decided to just close it up with a toothpick! Also, I was afraid the lemon flavor might be overpowering. I might give it a try next time.

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Not only is this an easy and awesome way to make a roasted chicken, but it is also fun to prepare. Or at least I find it a comical way to make a roasted chicken.

In case you were wondering, the hat was not placed into the oven along with the chicken. I don’t think melted plastic would really taste well with the prepared seasonings.

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When you move the chicken to (and from) the oven, be careful! It would be such a bummer if the chicken toppled over onto the floor, spilling the beer from your can. Of COURSE the chicken can be picked up off the floor and plucked of all hairs and dirt, but it is impossible to save a spilled beer.

We used a delicious cheap, nasty Coors Light… but beer is beer! Am I right?

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Ok, so I know I just finished a rant about not wasting beer but do not feel tempted to drink the beer after the chicken is finished! It is not wasting at this point, it has served it’s purpose.

You could try to drink it but I’m not sure how hot, flat, beer would taste. Especially since there are two crushed cloves of garlic in it. MMMMMMmmmmmmmmmm. Cheers!

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I’ve made this with many different types of seasonings and rubs. I happened to come across a recipe online and had all of the ingredients on hand so I made this rub and it turned out great. Feel free to experiment with what you have on hand, premade ones or just use something simple such as salt and pepper! After all, it is about the moisty moist-ness of the moist chicken isn’t it?

Beer Can Chicken {Slightly adapted from here}

INGREDIENTS:

  • 3-4 lb whole chicken
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp sage
  • 1 tsp sea salt
  • 1 tbsp pepper
  • 2 garlic cloves, smashed
  • 1 can beer
  • Oil, for brushing

DIRECTIONS:

Place oven rack in the lowest part of the oven (remove the second rack completely to make room).

Preheat oven to 350°F

Remove and discard the inner parts of the chicken or save for another use. Wash the chicken inside and out with cold water. Pat dry with paper towels. Place the chicken on a shallow dish and brush lightly with oil, set aside.

Mix the dry ingredients in small bowl. Using hands, rub seasoning all over the chicken evenly. Sprinkle some on the inside also. Using a wedge of lemon or a toothpick, seal the top of the chicken.

Open a can of beer, chug about half! Drop the smashed garlic into the can.

Place the can of beer onto the center of a rimmed baking sheet and carefully set the chicken on top of the can so it is “sitting” on it. Using two hands, place the baking sheet onto the bottom rack in the oven. Cook for approx. 1 hour and 45 minutes to 2 hours (depending on the size) until 165°F on an instant-read thermometer, in the thickest part of chicken.

Once out of the oven, cover loosely with foil and let rest for 10 minutes. Slice chicken and discard bones.

Serve immediately.

**Print this Recipe**

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December 17, 2012

Red Curry Chicken & Vegetables

I woke up this morning to quite a lot of snow!

IMG_3815IMG_3821-horzIt is continuing to snow as we speak. I didn’t have to go anywhere today so I have been enjoying it from the inside of the house. Unfortunately my husband had to go to work tonight, so I do feel terrible about that. Poor fella’…

Speaking of my husband, this meal was all his idea. For our last grocery trip, I came up with the pasta idea and this was his. The pasta came out really well but he may have picked the tastier dish. I wasn’t actually going to post about it because I thought it was too simple but after we made it I knew it would be a good one to share.

When out at a restaurant or ordering take out, I never think to order a curry dish. I always enjoy it, but for some reason I always order other things. Don’t you worry though, I help myself to my husbands when he orders it. Next time I will venture out of my comfort zone and get wild with some curry dishes! …Huh?

Anyway, all we had at the house was rice and coconut milk but luckily the ingredients were fairly cheap. We only had to buy chicken (we used boneless, skinless tenders), curry paste, basil and frozen vegetables. I almost said no to the basil because of the cost but in the end it was worth it! Reminder: I need to buy a basil plant again.

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Let’s talk about veggies for a moment. Like most people, I try to buy whole, fresh vegetables when possible. For this meal we knew we wanted a variety so instead of going through the produce area and hand picking a bag of mushrooms, a bag of broccoli, a bag of carrots (you get my point) we went to the frozen aisle and found a mixture of the stuff we like. This one had broccoli, mushrooms, onions, red peppers and carrots. We thawed it under running water when home and had our veggies all chopped up and ready to go! We often buy frozen vegetables for situations like this, just stay away from the ones that have weird seasonings or butter in them.

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I apologize for this next picture, chopped up raw chicken doesn’t look very appealing but I’m leaving it anyway!

Gross.

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We loved preparing this meal because it only involved this one pan and a rice cooker! Easy.

Oh and by the way, we love spicy food so we definitely added in a hefty amount of red pepper flakes!

Once the curry paste was added to the coconut milk, it turned into a lovely golden hue. 

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Serve over rice when finished!

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I am not too familiar with curry dishes, and maybe they are supposed to have more liquid/less rice but this was fantastic and we really loved the outcome. The flavor was really great and I look forward to experimenting with different flavors and veggies! Maybe swap chicken for shrimp next time…hmmmmm. Or should I say MMMMMM!

Red Curry Chicken And Vegetables
makes 4 servings

INGREDIENTS:

  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp brown sugar
  • 1 bag frozen mixed vegetables (broccoli, mushrooms, carrots, onions, etc)
  • 1/4 cup fresh basil
  • Red pepper flakes, to taste (optional)
  • 1.5 lb boneless, skinless chicken tenders, cut into bite sized pieces
  • White or brown rice, for serving. (We used 2 cups, cooked)

DIRECTIONS:

Place frozen vegetables in a colander and thaw with cool, running water. Set aside.

In a large skillet, bring coconut milk to a simmer over medium heat. Stir in the red curry paste and brown sugar, bring to a boil. When it begins to boil, reduce heat to a simmer for 5 minutes.

Add the chicken pieces to the mixture and continue to cook until the chicken is no longer pink in the middle. Add the mixed vegetables and cook until heated through, 5-7 minutes. Stir in the fresh basil and red pepper flakes. Serve over rice.

**Print this Recipe**

November 21, 2012

Chicken Picatta with Spaghetti Squash

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I am happy to report that my feelings have changed towards capers. I am now a fan. I can’t remember exactly when it happened but it had something to do with an Italian restaurant and having the chance to try a bite of chicken picatta. Can I just say, it was love at first BITE. BAHAHA! Sorry.

Anyway…It’s a lighter dish, with a great lemon flavor and a pleasant salty crunch thanks to the capers. Most of the time I see it served alongside angel hair pasta, but I was attempting to be healthy and thought spaghetti squash would be a nice substitute. Sure… nothing beats pasta, but it came out really delicious!

This has nothing to do with Thanksgiving but I have made it twice this past week and I wanted to share it asap.

Here we go!

All of the ingredients gathered…

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The chicken cooks more evenly if you cut each breast in half and pound it thin. 

First, butterfly the chicken breast and lay it flat. Then cut it down the middle to make two even pieces.

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Place the chicken breast, one at a time, in a plastic bag with a little cooking spray. Using a meat mallet, rolling pin, or a heavy saucepan (which I used), pound the chicken to about 1/4” thin. Be careful not to flatten it too much or it will fall apart.

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Dredge each chicken piece into flour, shake off the excess.

In a large skillet, melt the butter and oil until it starts to sizzle. Then cook the chicken! Pretty simple. OH yeah, be careful with this hot mess. I wasn’t paying attention when flipping the chicken and I had some terrible hot buttery oil splash onto my arm and let’s just say, it didn’t feel too hot! Well it did feel hot, but you know what I mean! HAHA. I am on a roll.  

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When finished, remove chicken from the pan. Add broth, lemon juice, and capers to the pan and cook a little bit longer.

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Return the chicken to the pan and coat with the juices. Terrible photo, but it still makes me hungry.

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Plate the spaghetti squash and chicken pieces first, and then top with sauce from the pan. Add some chopped parsley.

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I love this meal.

Well, I guess I still prefer ordering it when I’m out at a restaurant. That way it will be prepared for me, and then delivered to my face while my wine glass is being refilled. Cheers! 

Chicken Picatta with Spaghetti Squash
{serves 4}

INGREDIENTS:

  • 2 boneless, skinless chicken breast – cut in half, pounded thin
  • 1 1/2 cups all-purpose flour
  • 4 tbsp unsalted butter
  • 4 tbsp olive oil
  • 1/4 cup lemon juice (~1 lemon)
  • 1/2 cup chicken broth
  • 2 tbsp capers, rinsed
  • Salt and pepper
  • 1 medium spaghetti squash, cooked
  • 2 tbsp chopped fresh parsley

DIRECTIONS:

Season chicken with salt and pepper. Dredge in the flour and shake off excess. Set aside.

In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium high heat. When it starts to sizzle, add two pieces of chicken. Cook approx. 3 minutes each side, until golden brown. Remove from pan and place on a plate, tent with foil to keep warm. Add remaining 2 tbsp of butter and 2 tbsp olive oil into the pan and repeat with remaining chicken pieces. Set chicken aside.

In the same skillet, add lemon juice, capers and broth. Return to stove and cook, stirring and scraping up any brown bits from the bottom of the pan. Bring to a boil, then reduce to a simmer for 5 minutes. Add chicken back to the pan to soak up some of the sauce.

Plate chicken and spaghetti squash, then top with sauce from the pan. Garnish with parsley and serve immediately.

**Print this Recipe**

 

I will be spending time with family the next few days, I hope everyone has a great Thanksgiving!!

**ALSO – the font used in my ingredient photo was made by my college friend, Amber Leslie! Isn’t it cool?

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