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Sunday, October 24, 2010

Beer Can Chicken with Stuffing

Tonight's Sunday dinner was Beer Can Chicken with a side of my mother-in-laws Stuffing and Chicken Gravy.

The chicken was very moist and yummy. Going to try it with white wine next time. Below is the recipe I used, feel free to tweak it to your liking.

I purchased a beer can/chicken holder at the dollar store that worked really well. However, I have made this before by using just the can of beer.

Beer Can Chicken

1 oven roaster chicken
2/3 can of your favorite beer
Salt and pepper to taste
1/2 cup of mayo
1 tbs. of chicken rub or herbs of your choice

Preheat oven to 350 degrees. Remove chicken from plastic wrapping, wash and pat dry. Salt and pepper. Mix mayo and spices. Place chicken on beer can. Place in oven proof dish. Use bbq brush to paint mayo and seasoning onto to chicken. When completely covered with spices, place in oven. Bake for 1 hour - 1 1/2 hours.

1 Loaf white bread, cubed
Small onion, chopped
3 stalks celery, chopped
1 roll breakfast sausage, cooked and drained
4 eggs
chicken broth

Cook breakfast sausage until browned.  Remove from pan and set aside.   Saute onion and celery in pan until translucent. Remove from heat.  Place cooked breakfast sausage back in pan.  Stir in can of chicken broth. Crack eggs into separate bowl. Whisk until combined. In large bowl, mix bread cubes and eggs, stir in onion and sausage mixture. Butter 9x13 baking dish. Pour stuffing into pan. Bake at 350 degrees for 45 minutes uncovered.

Quick Chicken Gravy
2-3 tbs. of chicken fat from beer can chicken pan
3 tbs. flour
1 can cream of chicken soup

In sauce pan heat chicken fat. Stir in flour and cook for a few minutes to release gluten and remove flour taste. Stir in 1 can of cream of chicken soup and 1 can water. Heat until thickened.
Plate it all up or serve it family style and enjoy!