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A place where I can journal past memories, and current ones. A place to share my art, photography, and anything else I can think of for all my friends and family to enjoy. All images are owned by Ginny Glasser, unless expressed otherwise.
Under a Leaf with Ginny
- Ginny
- Liberal Agnostic Atheist...yes there really is such a thing as an agnostic atheist. But lately it is all unimportant to me.
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12 comments:
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!
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.
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.
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.
Great. I hope it comes out great!
We call it beer-butt chicken in our house! :-)
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.
Awesome idea. Too bad I can't handle whole chicken recipes. I wonder if I could do something like that with boneless skinless breasts?
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. :)
Such Blasphemy - cooking beer. :O
Such Blasphemy - cooking beer. :O
I have no shame ;)
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! :-)
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