Text 14161, 109 rader
Skriven 2014-06-13 07:16:12 av Dave Drum (1:261/38)
Ärende: Chile 6544
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Beer-Can Chicken
 Categories: Poultry, Beer, Chilies, Citrus
      Yield: 5 Servings

      1 tb Kosher or sea salt
      2 ts Ground cumin
      1 ts (ea) crushed red chile
           - flakes, ground coriander,
           - dry mustard, garlic powder
           - onion powder, fresh ground
           - black pepper
      6 tb Tomato ketchup
      3 tb Dijon mustard
  1 1/2 tb Molasses
  1 1/2 tb Red-wine vinegar
    1/2 ts Hot pepper sauce
      4 lb Whole chicken
     12 oz Can of beer
           Several large leaves romaine
           - lettuce
    1/2 c  Thin sliced scallions; white
           - and green parts
      1    Lemon; zested in very thin
           - strips
      1    Orange; zested in very thin
           - strips

  A day ahead: To make the spice rub, combine all the
  ingredients in a small bowl.

  Rinse the chicken and pat it dry with paper towels.
  Sprinkle 1 tablespoon of the spice rub inside the body and
  neck cavities. With your fingers, work a little of the
  spice rub under the skin. Set aside 1 tablespoon of the
  spice rub for the sauce, then sprinkle the remaining rub
  all over the skin and rub it in to spread evenly. Tuck the
  wings behind the neck. Cover the chicken and refrigerate
  overnight.

  On the day of grilling: To make the sauce, whisk together
  the ketchup, mustard, molasses, red-wine vinegar, reserved
  spice rub, and hot sauce in a small bowl.

  Set up a charcoal or gas grill to cook with indirect heat.
  If using charcoal, pour about 1 to 2 inches of natural
  hardwood charcoal over the bottom grate (about a single
  layer). Light a chimney starter full of coals and when
  they're covered with ash, pour them over the unlit coals
  in the grill. When the fire has burned down and the coals
  are glowing embers covered with ash, use long tongs or a
  grill rake to divide the coals into two equal piles on
  opposite sides of the grill.

  If using gas, set the outside burners to medium high and
  leave the center burner off.

  While the grill is heating, open the can of beer and poke
  several holes on top of the can using a churchkey-style
  can opener. Pour out (or drink) half of the beer. Using a
  funnel, fill the can with the sauce. Gently swirl the can
  to mix. Put the can in the center of a 10- to 12-inch
  ovenproof skillet. Holding the chicken upright with the
  opening of the body cavity facing down, lower the chicken
  onto the beer can. Stabilize the chicken with its legs so
  that it stands up.

  Grill the chicken: Set the skillet in the center of the
  grill, or in the area where there's no direct heat. Put an
  oven thermometer on the grate next to it. Cover the grill.
  Adjust the vents or burners to keep the temperature
  between 350 and 375 degrees F, and grill the chicken until
  an instant-read thermometer registers 175 degrees F at the
  thickest part of the thigh, 45 minutes to 1 1/4 hours. If
  the grill temperature is correct, the chicken should start
  to lightly brown after 15 minutes (If using charcoal,
  check every 15 minutes and if the temperature drops below
  300 degrees F or if the coals have burned down very far,
  add a handful of fresh charcoal to each pile of coals.)

  Carefully transfer the chicken and beer can to a cutting
  board. Let it rest for 5 minutes. Meanwhile, line a
  platter with the lettuce leaves. Using wads of paper
  towels to protect your hands, carefully remove the chicken
  from the beer can (ask for help if the can is stuck).
  Discard all but 1 tablespoon of fat in the skillet and
  then pour the contents of the can into the skillet. (If
  the skillet drippings have burned, pour the contents of
  the can into a clean saucepan.) Bring to a boil over
  medium-high heat and cook, whisking, until it has reduced
  slightly and thickened to a nice gravy consistency, 2 to 3
  minutes. Carve the chicken into eight pieces and arrange
  on the platter. Garnish the chicken with the chopped
  scallions and citrus zest. Put the sauce in a sauceboat or
  bowl and serve alongside.

  Fine Cooking | September 2011

  MM Format by Dave Drum - 22 September 2011

  Uncle Dirty Dave's Archives

MMMMM

... A gourmet who thinks of calories is like a tart who looks at her watch.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)