Beer Can Chicken

This grilling project was a bit fraught with disaster. But that makes it more fun, right? Beer can chicken is great to make when you can chill on the patio, enjoy a cold drink, and keep an eye on the chicken.

Things to avoid while grilling a beer can chicken:

  • forgetting to thaw the chicken until right before dinner time
  • setting the chicken on fire
  • allowing the chicken to tip over

That’s all. This is the voice of experience here, folks. I would like to say that I don’t know a thing about the three items above. But I do. I know first hand. They are to be avoided at all costs.

Here’s what you need for beer can chicken success:

  • 1 can of beer (it can be cheap beer)
  • 1 small onion
  • 1 whole chicken
  • 1 stick of butter
  • seasonings, to taste

Step by step:

1. Defrost the chicken. Rinse, and pat dry.

2. Cut your onion into a flower by cutting top to bottom, but leaving the bottom intact. Stuff the onion down the neck of the chicken. You may have to remove the outer layer of the onion to make this possible.

Cut like so:

End goal:

3. Drink half of the can of beer. If you can’t stomach it, simply pour out half of the can. Put three tablespoons of butter directly into the can, and melt the remainder of the stick in a microwave safe dish.

4.  Turn up the grill to medium low heat. Layer 4 sheets of tin foil on the grate, and curl up the edges of the top layer to prevent grease from spilling (fire prevention).

5. Put the beer can up the back of the chicken. Balance the chicken in the center of the grill. Baste with melted butter, and season as desired.

5. The bird will need to cook for a good 60-80 minutes, depending on its weight. In this amount of time, baste the chicken another 2-3 times with the remaining butter.

Recommendation no. 1: grill some corn as a side.

Her plate:

His plate:

Recommendation no. 2: eat outside. With a beer. Or another equally summer like beverage.

Happy grilling, friends!

Whole Roasted Chicken

Let’s roast a chicken, shall we? It’s easier than you might think. And one chicken fed me for several meals (and then several more because I made soup!)

Alright, you need your chicken. Thawed.

Step 1: Preheat your oven. Take your chicken friend out of it’s packaging, rinse it off (remove all gross stuff from the insides), and pat it dry.

Step 2: Put it in a roasting pan or a casserole dish, breast side down. Squeeze the juice of two lemons and one orange onto your chicken. Feel free to zest some of the citrus peel onto the chicken, and then stuff the rinds into the cavity.

Step 3: Season! Salt, pepper, thyme, rosemary, sage, garlic, oregano, etc. Do whatever you like.

Step 4: Roast for 20 minutes for each 1 lb of chicken you have. Once it’s 180 degrees on the inside, it’s done!

And there you have it! Serve your bird with rice or potatoes, and a hearty side of veggies. This is home cookin’ at it’s finest!

Rotisserie Chicken Soup

Last week, my dear friend Cara was here and we made macarons (remember?)

We also bought and consumed part of a rotisserie chicken. I didn’t blog it, because I didn’t cook it. But let me tell you, I’m hooked. I’m going to do that more often!

Not only did we each have a huge dinner, courtesy of our chicken friend, but I had a lunch, and used it as pizza topping, and still had a carcass with plenty of meat left. So, I called my dear father, and requested directions how to turn my chicken into a pot of soup.

It’s SO EASY. For real.

Step one: tear apart chicken, limb from limb. It’s gross, but it’ll make things even easier in the long run. And dump it into a pot of water. Boil the water and the chicken. Now, a word of warning, don’t put in too much water, or your broth will be watery. On the other hand, don’t let it boil dry, because then you have other problems. I poured in just enough to *almost* cover the chicken initially, and had to add some as I went.

Once the chicken is falling off the bone, it’s probably done. However, the longer you let it cook, the cleaner the bones will get. It’s up to you, really.

Step 2: take it off the stove and use a colander to drain the juice into a bowl. This is your chicken broth!

Step 3: Let the chicken in the colander cool until you can touch it without screaming. Then, pull off all of the meat, and discard the rest. Here’s my carnage:

I know, I probably could have been more thorough and gotten a lot more meat off, but I had enough. So I called it quits.

Step 4: Pour your chicken broth, water (I did equal parts chicken broth and water) the pulled off meat, some carrots, celery, green onions, barley, and spices into a pot. Let it cook on low to medium heat, stirring occasionally. Anything else you want to add? Go for it! Beans, other veggies, more spices, noodles, etc.

When it looks done, taste it. Don’t burn yourself. Is it missing anything? If so, add it. That’s the great part about soups, you can’t really go wrong.

In other news, it’s officially Christmas-time, friends! I set up the tree today 🙂Decorations tomorrow…stay tuned!

I wanna know: Have you decorated for Christmas? If yes, what’s your favorite piece? If not, are you going to?