Text 39861, 115 rader
Skriven 2010-07-09 08:43:00 av Dave Drum (42671.cooking)
  Kommentar till text 39841 av Ruth Haffly (1:396/45.28)
Ärende: Beverage Can Chicken
============================
-=> Ruth Haffly wrote to Dave Drum <=-

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

 DD> -+-

 DD> Is it just me, or is beer can chicken a boy thing? Look, I grew up
 DD> with four younger brothers, and if you told them you were going to
 DD> insert a half-drunk beer into the butt of a chicken and grill it, I

 RH> Believe it or not, we bought a can holder gizmo at Lowe's (hardware) in
 RH> Wake Forest a few weeks ago.  Haven't tried it out yet but intend to
 RH> when we get back and get more gas for the grill.  I'm thinking a lemon
 RH> lime soda would be good for it.

Not a lot of flavour is delivered by the liquid in the can. Just a bit of a
hint. I've used several different things ... beer, Co'Cola, coffee (only once),
plain water, Swanson's chicken broth, etc. I'll give the root beer idea a try
sometime in future. Also the can of beans idea. That ought to be decent.

Does your can gizmo have dual holders for cans on a diamond grid? I have one of
those as an Xmas gift from Georgia several years ago. But, G does things like
that - gives me stuff that is culinary overkill. Besides the dual chicken
fixture (for a single guy who doesn't entertain much) there was a
HUUUUUUGGGEEEE double bail 14+" pan from Nordic Ware that I had no idea what to
use for. So, I made paella in it - one time - which on search for an image to
show of whence I speak, turns out to be the intended purpose of the pan. It is
not in the current Nordic Ware catalog ... I found the image (except my pan is
black) at shopgigg.com - with a re-direct to Amazon. It's awfully hard to make
paella for one.   Bv)=

I may use it in future for jambalaya - or something similar. If I am feeding a
crowd. Meanwhile it hangs on display above my sink ... sort of an "I'm a
serious cook" bona-fides testimony.  Bv)=

Here's a URL to see what I have been rambling on about.
http://tinyurl.com/BIG-OL-PAN

Most times I make roast chicken (dragging this back, kicking and screaming) to
the original topic I use my Farberware indoor rotisserie unit and let the bird
ride the ferris wheel for an hour or so. That gives me a hot meal, material for
chicken sandwiches twice over and a reasonably tasty carcass to go in the stock
pot. Not to mention the tasty, flavoured schmaltz that drips into the catch
pan. Not much goes to waste when I cook a bird.   Bv]=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dave's Rotisserie Chicken
 Categories: Poultry, Marinades, Herbs, Citrus
      Yield: 3 servings

      4 lb Whole roasting chicken
      4 tb White vinegar *
      3 tb White wine; or your favorite
           - substitute *
      3 tb Oil
      5 tb Garlic granules
           +=OR=+
  2 1/2 tb Garlic powder
      2 tb Hungarian paprika
  1 1/2 tb Cumin
      2 ts Black pepper
      1 ts Salt
           Juice of 1 lemon
      1 qt Cold water

  Combine vinegar, wine, oil with garlic powder, cumin,
  paprika, black pepper, and salt. Mix well to form a paste.
  Add lemon juice to cold water. Wash chicken thoroughly with
  lemon water. Place chicken in zip-top bag. Pour spice paste
  over chicken. Coat chicken completely with mixture rubbing
  into every surface. Try to get the paste under the skin as
  much as possible.

  Seal bag and place chicken in refrigerator for at least 2
  hours. The chicken will have more flavor the longer it
  "marinates" in the spice mixture. Do not refrigerator more
  than 24 hours however.

  Preheat grill and prepare rotisserie. Place chicken on
  rotisserie and on the grill for approximately 1 1/2 hours at
  a temperature around 300øF/150øC. Test chicken for doneness
  by measure in the temperature in the thickest part of the
  thigh. Chicken is done at 165øF/75øC.

  This chicken is frequently served with dipping sauce. A
  simple version of this sauce is made from combining 1/2 cup
  of mayonnaise with 2 tablespoons mustard and 2 tablespoons
  lime juice.

  * I didn't have any white wine the last few times I made
  this recipe so I used a cup of raw and unfiltered organic
  apple cider which I always keep on hand.

  MM Format and Recipe by Dave Drum - 29 April 2001

  Uncle Dirty Dave's Kitchen

MMMMM


 
ENJOY!!!

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

 

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