Text 39792, 141 rader
Skriven 2010-07-04 06:57:00 av Dave Drum (42589.cooking)
  Kommentar till text 39753 av Ruth Haffly (1:396/45.28)
Ärende: Annato
==============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Annatto is commonly found in Latin America and Caribbean cuisines as
 DD> beta-carotene, another well-known carotenoid, they do not have the
 DD> correct chemical structures to be vitamin A precursors.

 RH> Cut a lot out but thanks for the information.  Must have been something
 RH> else I was thinking about that he told me about.  Can't remember who
 RH> tells me what on a lot of things these days. (G)

Well, you guys been married a looooooooooong time. And Steve has, no doubt,
told you lots of things in that interval.   Bv))=
 
 DD> (from Wikipedia - selected)

 RH> IOW, I should take the inforation with a grain or 2 of salt.

Not necessarily. Wikipedia *can* be wrong ... but, most of the factual errors
have to do with politics and/or religion. In this case you can probably trust
them. I certainly did.  Bv)=

I went there checking to be sure I had my names and facts more or less
straight. And found that I could save a lot of typing by cutting and pasting
their stuff.

When I first came across this recipe I thought "Ruth will never do this one."
But, then I read the pre-ramble part and Elise mentions using a can of root
beer in place of "standard" beer.

-+-

Is it just me, or is beer can chicken a boy thing? Look, I grew up with four
younger brothers, and if you told them you were going to insert a half-drunk
beer into the butt of a chicken and grill it, I think they would actually get
interested in cooking. Joking aside, this is a brilliant way to roast a
chicken, on the grill or in the oven. Yes the chicken looks rather ridiculous
on its beer can perch, covered with an herb rub and half-ready to salute you.
But hear me out. While the chicken is dry roasting on the outside, the inside
is being bathed with steamy beer, keeping the chicken meat wonderfully moist.
The result is tender, falling-off-the-bone meat, encased in salty, herby,
crispy skin. What follows is a basic method for beer can chicken (also known as
beer butt chicken for obvious reasons). We're using just some olive oil, salt,
pepper, and thyme on the chicken, which we believe brings out the best in the
chicken's flavor. You can easily experiment with your favorite spice rub, or
even use wine or root beer instead of a standard beer.

posted by Elise on 01 July 2010

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beer Can Chicken
 Categories: Poultry, Herbs, Beer
      Yield: 4 servings

      4 lb Whole chicken
      2 tb Oil
      1    Opened, half-full can of
           - beer; room temp *
      1 tb Kosher salt
      2 tb Chopped fresh thyme leaves
           +=OR=+
      1 tb Dried thyme
      1 tb Black pepper

  You can also roast a chicken this way in the oven. Just
  place it as directed on an open half-filled can of beer,
  sitting up, in a roasting pan on the lower rack of your
  oven. Roast at 350øF until done (about an hour fifteen to an
  hour and a half for a 4 lb chicken). 

  * For an alcohol-free version of this recipe, just fill a pint
  mason jar halfway with chicken stock and use it instead of
  the beer. You can also use an open can of baked beans
  (remove the label) instead of the beer. The chicken juices
  will run into and flavor the baked beans, which you can then
  use as a side dish for the chicken.

  Prepare your grill for indirect heat. If you are using
  charcoal, put the coals on one side of the grill, leaving
  another side free of coals. If you are using a gas grill,
  fire up only half of the burners.

  Remove neck and giblets from cavity of chicken, if the
  chicken came with them. Rub the chicken all over with olive
  oil. Mix the salt, pepper, and thyme in a little bowl, then
  sprinkle it all over the chicken.

  Make sure the beer can is open, and only half-filled with
  beer (drink the other half!) If you want, you can put a
  sprig of thyme (or another herb like rosemary or sage) in
  the beer can. Lower the chicken on to the open can, so that
  the chicken is sitting upright, with the can in its cavity.
  Place the chicken on the cool side of the grill, using the
  legs and beer can as a tripod to support the chicken on the
  grill and keep it stable.

  Cover the grill and walk away. Do not even check the chicken
  for at least an hour. After an hour, check the chicken and
  refresh the coals if needed (if you are using a charcoal
  grill). Keep checking the chicken every 15 minutes or so,
  until a meat thermometer inserted into the thickest part of
  the thigh reads 165øF - 170øF or the breast reads 160øF -
  165øF. The total cooking time will vary depending on the
  size of your chicken, and the internal temperature of the
  grill. A 4 lb chicken will usually take around 1 1/2 hours.
  If you don't have a meat thermometer, a way to tell if the
  chicken is done is to poke it deeply with a knife (the thigh
  is a good place to do this), if the juices run clear, not
  pink, the chicken is done.

  Carefully transfer the chicken to a tray or pan. I say
  "carefully" because the beer can, and the beer inside of it,
  is quite hot. One way to do this is to slide a metal spatula
  under the bottom of the beer can. Use tongs to hold the top
  of the chicken. Lift the chicken, beer can still inside, and
  move it to a tray. Let the chicken rest for 10 minutes.
  Carefully lift the chicken off of the can. If it gets stuck,
  lay the chicken on its side, and pull out the can with
  tongs.

  Serves 4.

  From: http://simplyrecipes.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... If I had to live my life again, I'd make the same mistakes, only sooner.
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)