COOKING A CHICKEN WITH A BEER CAN RECIPES
BEER CAN CHICKEN RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Total Time 1 hours 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
- Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
- Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
- Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
- Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.
Nutrition Facts : Calories 291 calorie, FatContent 11 grams, SaturatedFatContent 2 grams, CholesterolContent 154 milligrams, SodiumContent 804 milligrams, CarbohydrateContent 2 grams, ProteinContent 40 grams, SugarContent 0 grams
BEER BREAD RECIPE - NYT COOKING
Thanks to a bottle of beer, this crazy-easy, one-bowl bread has the yeasty taste and texture of a traditional risen loaf but without any of the toil. It is also tender and incredibly moist. We like it served with a bowl of hearty winter stew or toasted, with butter, for breakfast.
Provided by Florence Fabricant
Total Time 40 minutes
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
- Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
- Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
More about "cooking a chicken with a beer can recipes"
BEER CAN CHICKEN RECIPE | BOBBY FLAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 20 minutes
Calories 291 calorie per serving
Reviews 4.3
Total Time 1 hours 20 minutes
Calories 291 calorie per serving
- Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.
See details
BEER CAN CHICKEN RECIPE | GRILL MATES - MCCORMICK
Get your grill ready for a delicious whole chicken that's moist on the inside and crisp on the outside with our beer can chicken recipe. We've made prep easy with just four ingredients — a whole chicken, some olive oil, Grill Mates Montreal Chicken Seasoning and your favorite beer. The secret to this tender, fall-off-the-bone chicken is the open beer can inserted into the cavity of the bird, which is cooked upright on the grill. While the chicken's exterior is dry roasting, the interior is being bathed with the steam of the beer to keep the chicken meat wonderfully juicy. Aside from being incredibly tender, this beer can grilled chicken makes a great conversation piece — perfect for your next summer cookout or any other large gathering! Serve it with BBQ potatoes and grilled mushrooms for a complete spread everyone will love.
From mccormick.com
Cuisine American,
Calories 272 per serving
From mccormick.com
Cuisine American,
Calories 272 per serving
- Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving.
See details
BEER BREAD RECIPE - NYT COOKING
Thanks to a bottle of beer, this crazy-easy, one-bowl bread has the yeasty taste and texture of a traditional risen loaf but without any of the toil. It is also tender and incredibly moist. We like it served with a bowl of hearty winter stew or toasted, with butter, for breakfast.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
- Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
See details
BEER BREAD RECIPE - NYT COOKING
Thanks to a bottle of beer, this crazy-easy, one-bowl bread has the yeasty taste and texture of a traditional risen loaf but without any of the toil. It is also tender and incredibly moist. We like it served with a bowl of hearty winter stew or toasted, with butter, for breakfast.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
- Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
See details
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