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.

Stuffing

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!



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Mock Brook's Chicken Basting/Marinade Recipe

When driving anywhere in Central New York during the summer months you are bound to drive by a group of people who are using Brook's Chicken BBQ as a fundraiser.   Let me tell you, nothing draws them in quicker than the smell of a hot Chicken BBQ cooking away on the near by sidewalk or parking lot.   We certainly have saved the dates and planned ahead to catch the ones that are close to our home.

I have always been a fan of the crispy chicken skin and their mix of herbs, spices, and vinegar really tantalize the tongue.    If you have not had the chance to try it, you should.  They even have a restaraunt in a nearby town you can visit if are in the neighbor hood.  




 

Click on the photo to be taken to their website.


Mock Brook's BBQ Marinade

1 egg
2 tbsp. salt
½ cup oil
3 tsp. poultry seasoning
1 cup white vinegar
2 tsp garlic powder
2 tsp. onion powder
2 tsp. white pepper or 1 tsp. black pepper

Beat egg. Add oil, vinegar, and add spices. Marinate chicken pieces overnight before grilling. Use for basting while grilling.

Mix ingredients in a blender. Pour into large plastic bowl or extra large ziploc bag. Put all your chicken pieces in the pool. Cover and let the chicken get happy overnight or a few hours.

Cook on the grill over low and slow coals.   



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Supremes de Volaille aux Champignons-Julia Child’s Chicken Breasts with Mushroom & Cream

We watched the movie Julie and Julia and it left us all hungry and wanting to experiment with one of Julia Child's recipes, so this was my attempt. The recipe turned out to be quite simple and delicious. It is a keeper



Supremes de Volaille aux Champignons-Julia Child’s Chicken Breasts with Mushroom & Cream (Serves 4)

4 supremes (boneless, skinless chicken breasts)
1/2 tsp lemon juice
1/4 tsp salt
Big pinch white pepper
5 Tbsp. Butter
1 Tbsp. Minced shallot or green onion
1/4 pound diced or sliced fresh mushrooms
1/8 tsp salt

SAUCE:
1/4 Cup white or brown stock or canned beef bouillon
1/4 Cup port, Madeira or dry white vermouth
1 Cup whipping cream
Salt & Pepper
2 Tbsp. Minced parsley

Preheat oven to 400 degrees.

Either pound the chicken breast to an even thickness or cut in half with a knife. This will help the meat to cook more evenly. Rub the chicken breast with drops of lemon juice and sprinkle lightly with salt & pepper.

Heat the butter in a heavy, fry pan , about 10 inches in diameter until it is foaming. Stir in the minced shallots a saute a moment without browning. Stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt. 

Quickly roll the chicken in the butter mixture cooking for only a few minutes on each side, just enough to brown the chicken. Remove chicken to casserole dish, leaving the mushrooms in the pan. Lay a piece of buttered wax paper over the chicken pieces, once all of the chicken pieces have been put into the casserole dish place in hot oven, leaving the wax paper on. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the chicken to a warm platter. 

To make sauce, pour the stock and wine in the fry pan with the remaining butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over med heat until cream is thickened slightly. 

Remove from the heat, taste for seasoning and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.



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