The premise behind this recipe is that the chicken stands up on a beer can while it cooks. The beer infuses the chicken with moisture and flavor and the chicken skin with get crispy all over because it's not sitting in any of the juices. To give the roasting chicken some added stability, I picked up a little roasting rack that holds that beer can on a stand at Target for about $4.
Ingredients
- 1 whole chicken (4-6 pounds)
- 1 12oz can of beer (soda would be ok too)
- 1 Tbls kosher salt
- 1 Tbls Old Bay Seasoning
- 1 Tbls vegetable oil
- 1 bay leaf
Directions
Preheat your oven to 350 degrees. Drink about half the can of beer (using a full can of beer can make it overflow and create a mess. Put the can of beer in the roasting rack and place them both in your roasting pan (I used a large stainless steel skillet). Slide the bay leaf into the beer can.
Without ripping or removing the chicken skin, carefully separate the skin from the breast and legs using your fingers. Again using your fingers, rub the Old Bay Seasoning on the chicken breast and legs under the skin. Place the chicken on top of the beer can so that the can is inside the center cavity of the chicken. The legs should be pointed down.
Combine the vegetable oil with the kosher salt. Spread the mixture evenly over the entire chicken.
Roast the chicken for approximately 1 and 1/2 to 2 hours. How long the chicken takes to cook with depend on the size of your chicken, how cold the chicken was when you started, how evenly your oven heats, and how often you open the oven door. Poultry should be cooked to an internal temperature of approximately 165 degrees. The most important thing to look for is that the juices from the chicken run clear.
Now you get to carve and enjoy.
Looking for something a little bit different? Well look no further. This pork is tender and slightly sweet, but very good.
Ingredients
- 3-4 lb pork shoulder
- 1 onion, sliced
- 1 cup ketchup
- 2 Tbls lemon juice
- 2 Tbls vinegar
- 2 Tbls brown sugar
- 2 Tbls worcestershire sauce
- 2 Tbls minced garlic
- 20oz canned pineapple chunks
Directions
Place the pork shoulder into the crock pot. Add the dry ingredients on top, followed by the wet ingredients.
Cook on low for 8-10 hours. When done, shred the pork shoulder and mix together with the rest of the crock pot contents.
This works really well when served over rice.
This marinade is great on chicken or pork. Marinate for an hour for a subtle flavor. The longer you keep the meat marinating, the stronger the flavor will be.
Ingredients
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2-3 chipotles in adobo
- 1 Tbls minced garlic
- 2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 2 Tbls cider vinegar
- 1/2 tsp salt
Directions
Mix all of the ingredients together in a blender and puree until smooth.
Marinate your chicken or pork for as long as desired.
I used this marinade on grilled chicken breasts. They were delicious.
This pot roast is delicious with a slightly peppery and slightly sweet flavor. This might be my favorite of all the pot roasts that I've made.
Ingredients
- 2-3 lbs beef roast
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 medium onion, sliced
- 3 Tbls minced garlic
- 1/2 cup red wine
- 1 Tbls Worcestershire sauce
- 2 Tbls soy sauce
- 2 Tbls maple syrup
- 1/2 cup dried cranberries
Directions
Place the beef roast into your crock pot. Add the dry ingredients on top of the beef first. Then add the liquid ingredients on top.
Cook on low for 8-10 hours. As with all crock pot meals, this is easy to prep the night before and put in the crock pot in the morning.
When the roast has reached your desired level of doneness, use a fork or a pair of tongs to shred the beef and mix all of the ingredients together. I served this over mashed potatoes and it was delicious.
Leftovers were made into sandwiches with some cheese on hamburger buns.
