Tuesday, March 26, 2013

Drunken Chicken

Who doesn't love Beer Butt Chicken?

Oh, sorry if that shocked you... some people I think call it Beer Can Chicken.  We've always called it what it is: you shove a mostly full can of beer into the chicken cavity and then put it (upright) on the grill for however long until it's done.  The result is always this super moist, flavorful chicken that is sooooooooooooooo goooooooooooooooooooooood.

And it's been horrible not having a grill big enough to accommodate an upright chicken.  But not anymore!

Drunken Chicken
Recipe adapted from Bobby Deen
Prep time: 10 minutes   Cook time: 1 hour, 40 minutes

1 tsp ground coriander
3/4 tsp mustard powder
1/4 tsp freshly ground black pepper
1/4 tsp ground cumin
1 bay leaf, crushed
1 tsp salt
One 5-pound chicken
2-3 carrots, roughly chopped 
1 onion, quartered
1 orange, zested and halved
One 12-ounce beer

1.  Preheat the oven to 375 degrees F.
2.  In a small bowl, combine the coriander, mustard powder, black pepper, cumin, bay leaf, and salt.  Set aside.
Mmmmm spices

3.  Place the chicken in a roasting pan and pat dry. Arrange the carrots and onions around the chicken. Scatter the orange zest on top of the chicken and place the orange pieces in the cavity.
Don't feel like hauling out your turkey-sized roasting pan for a tiny chicken?
Crumple up tin foil in an 8x10 baking dish instead.

4.  Lift the chicken skin from the chicken without removing it using your fingers. Rub the spice mixture and the salt on top of the chicken and under the skin. Pour the beer into the bottom of the roasting pan, not onto the chicken or any of the vegetables. Cover with foil and carefully transfer to the oven.
Ready to roast!

5.  Roast the chicken for 40 minutes, and then remove the foil and return to the oven and continue cooking until the internal temperature reaches 160 degrees F, 50 to 60 more minutes.
This is just after I took the foil off.

6.  Let rest for at least 10 minutes before cutting into halves or quarters. Remove the orange and skin before serving.
The aromas wafting from this are INCREDIBLE!!!!
So yeah, this is a variation of the classic Beer Butt Chicken; all the same flavors, and the same idea of using the steam from the beer to moisten the meat, but just a different technique.

I have a difficult time repeating recipes.  But this one just might become a regular monthly meal at our house.  This chicken was juicy, flavorful, and just plain DELICIOUS.  It's SUPER easy to make (come on, I put this together while sick).  And,even better, I lost count how many times Gavin declared he loooooooooooved this.  He loved it so much he asked for a second helping that was bigger than his first.  Even Kieran wanted seconds!  And that says a lot for me as Kieran usually plays with his dinner and is showing early signs of picky-ness.  Yup, I will totally be making this one again and again and again!
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1 comment:

  1. what style of beer have you used? guessing a miller or budweiser.

    ever try anything like a logger or hoppy beer?