Wednesday, August 08, 2007

What's For Dinner?

Beer can chicken and fresh new potatoes with green beans from my garden, are on tonight's menu. I've never made beer can chicken before but am sure it will be a breeze. I think it sounds like a fun dish...better get some EXTRA beer for the cook! ;)

12 comments:

kimberly said...

Sounds great. But just a word of caution. I've been told that leaving the can in the chicken can not be good because of the paint/ink on the can being toxic! Just watchin out for your health!

Poodles Rule said...

Beer can chicken is my most favorite way to cook chicken. I always put some crushed garlic under the skin of the chicken and seal up the top with an onion instead of potato you sometimes see used. I like the flavor better.

Ginny said...

I've been told that leaving the can in the chicken can not be good because of the paint/ink on the can being toxic!

Actually I was wondering about that...guess I'll do some internet research and see what I come up with.

Ginny said...

According to what I'm reading, the beer cans don't get hot enough during cooking for any chemicals to leech into the meat. But just in case, I'll cover the can with foil so the printed parts of the can don't actually come into contact with the chicken.

kimberly said...

Great. I hope it comes out great!

trina corina said...

We call it beer-butt chicken in our house! :-)

Ginny said...

Ok, so I weenied out and didn't make the chicken with the beer can...but I did use beer. I have a clay baker and the whole premise of the can in the chicken in the first place is to steam the chicken. I figured I'd add the can of beer to the baker and that would do just as well...as far as we can tell it did. The chicken was incredibly tender and very flavorful.
Oh and the juices leftover made a fabulous gravy.

kimberly said...

Awesome idea. Too bad I can't handle whole chicken recipes. I wonder if I could do something like that with boneless skinless breasts?

Ginny said...

I wonder if I could do something like that with boneless skinless breasts?

What you may need to do is cook the beer a little first to get some of the alcohol burned off and then add it to your chicken.

The reason I suggest this is because in order for your chicken to be tender and juicy, it needs to cook in MUCH less time than dark meat. Skinless breasts cook extremely fast. If you add the beer as is, it may not have time to cook all the alcohol off in the time it takes to cook the chicken.

Try putting your beer in a sauce pan, add some sliced up onions, salt, pepper, about a tsp of minced garlic, some chicken stock, some celery, and cook it until the alcohol has burned off and the onions are tender. Then transfer it all into a baking dish, add your chicken and cook accordingly.

If you try it, let me know how it turns out. :)

Sean the Blogonaut F.C.D. said...

Such Blasphemy - cooking beer. :O

Ginny said...

Such Blasphemy - cooking beer. :O

I have no shame ;)

trina corina said...

It's only blasphemy if you use good beer, Lone Star and Budweiser make a great chicken, but no one will really miss that beer! Now if you used Samuel Smith's Oatmeal Stout, that's blasphemy! :-)