Tuscan Beer Can Chicken

FamilyStyle Food

It doesn’t need to be summer to roast a chicken on an outdoor grill – we’ve been known to get a fire started during all kinds of weather in my backyard.

I’ve posted a simple recipe for perfect roast chicken here a while ago, and it’s still the method I use when cooking a whole bird, whether inside in the oven or outdoors on the grill.

But there is no doubt that a chicken roasted on a charcoal or wood fire is like chicken nirvana – the crackly, smoke-infused skin and tender, juicy meat that comes from roasting the bird slowly over indirect heat on a grill simply makes my mouth water.

Last weekend I switched up my usual modus operandi with a variation on a classic beer can chicken recipe, inspired by grilling master Steven Raichlen.

Instead of the usual rub and beer combo, I thought it might be fun to season my chicken with Tuscan flavors like fennel, garlic and rosemary, and to use the Italian bubbly Prosecco in place of beer.

I loved it. Impaling the chicken on a can and roasting it vertically means more even cooking and there’s no need to flip the chicken over and risk tearing the precious skin.

This might become my new go-to recipe for roasting a chicken. It’s a good thing I keep plenty of the bubbly around! And plenty of rosemary, of course.

FamilyStyle Food

Tuscan Beer Can Chicken

Serving Size: Serves 4

Ingredients

  1. 1 whole roasting chicken (3 or 4 lbs)
  2. 2 tablespoons brown sugar
  3. 2 tablespoons chopped fresh rosemary
  4. 1 tablespoon olive oil
  5. 1 tablespoon coarsely cracked black pepper
  6. 2 teaspoons kosher or coarse salt
  7. 1 teaspoon fennel pollen or ground fennel seeds
  8. 1 teaspoon onion powder and garlic powder
  9. Prosecco or other sparkling wine

Instructions

  1. Set up a charcoal grill for indirect grilling by piling the hot coals on opposite sides of the grill with a drip pan or large piece of foil in between, or preheat a gas grill to medium.
  2. Put the chicken on a small sheet pan. Combine the remaining ingredients in a small bowl and rub about 3 tablespoons all over the chicken to coat it thoroughly, and put 1 tablespoon into the cavity.
  3. Poke a few holes in the top of an empty 12-ounce beer or beverage can and fill halfway with Prosecco or other sparkling wine; then carefully spoon the remaining rub into the can. (You don't need to use expensive bubbly here, unless of course you happen to be drinking from an open bottle as you start to cook, my personal preference).
  4. Center the cavity end of chicken over the can and slide it in as far as will go before carefully arranging in the middle of the grill rack.
  5. Cover the grill and cook undisturbed for an hour, checking halfway through to be sure your grill temperature remains at a constant temperature between 325 and 350 degrees, adding more coals if needed.
  6. Take the chicken off the grill when the skin is nicely crisp and brown and juices that spew out of the chicken run clear. If you want to be precise, gently insert an instant read thermometer in the thick end of the thigh, without touching bone, to get a reading of 165 to 170 degrees.
  7. Let the chicken rest for at least 10 t o 15 minutes before removing the can, carving and serving.
http://familystylefood.com/2010/05/tuscan-beer-can-chicken/

Perfect Roast Chicken

Crisp, golden, juicy roast chicken – it’s really good


We’re just back from our rear end-numbing road trip to Maine, and as good as it was to get outta town, arriving home feels like work. There’s more laundry and unpacking to do, along with grocery shopping and cleaning the kitchen, since no matter how much I try to clean out the fridge before a vacation, I’m always greeted on my return by some forgotten container of leftovers and yogurt with green hair growing out of it.

A simple meal like roast chicken is so easy and comforting when the cupboard is bare. All you need – besides the chicken of course – are basic seasonings, a hot oven or, if the weather is nice, an outdoor grill.

I don’t know why, but the thought of cooking a whole chicken (yes, with the bones!) can seem daunting to some cooks. For instance, my mother hardly ever served roasted chicken when I was growing up – instead, it was saved for special occasions at a restaurant.

And I know how convenient it’d be to pick up a rotisserie chicken from the grocery store, but I have a problem with those; by the time you get it home, the chicken has been stewing under a heat lamp for hours; dried out and overcooked.

I’ve been making a version of this chicken recipe for years now. Sometimes we roast it on the grill, which produces an even better chicken with crisp, golden skin and a delicious smoky aroma. The method is from Marcella Hazan’s Essentials of Classic Italian Cooking, a cookbook I consider an absolute necessity in the kitchen.

This is also a great way to make use of any leftovers the next day. Make a chicken taco with some shredded chicken, or pile chunks on some crusty bread and make a panini with basil, goat cheese and slow roasted tomatoes.

Perfect Roast Chicken

1 3 1/2 – 4 pound chicken
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 small lemon
Optional seasonings, depending on what you have on hand:
A handful of fresh herbs, such as rosemary, thyme, basil, parsley
One or two garlic cloves

Heat the oven to 350 degrees.

Put the chicken in a shallow roasting pan or casserole and pat the skin dry with paper towels.

Mix together the salt and pepper in a small dish; season the chicken on all sides, rubbing over the skin into the cavity.

Poke about a dozen holes in the lemon with a fork or a skewer and place in the cavity. Tuck the herbs and/or garlic in with the lemon, if using, and tie the legs together with a 12-inch-long piece of kitchen twine.

Arrange the chicken breast side down and roast for 30 minutes. Turn the chicken over and roast an additional 30 minutes.

Raise the oven temperature to 400 degrees for 20 minutes, or until the skin is golden and juices run clear from the thigh when pierced with a fork.

Remove from the oven and let rest 10 minutes before slicing or carving. Save the juices that run out and serve with the chicken.

To roast in an outdoor grill, prepare grill for indirect cooking and heat to medium-high. Place chicken breast down directly on the grill rack and cook as described above.

Save This Page on Del.icio.us

Copyright (c) 2007 FamilyStyle Food

Chicken with Broccoli Recipe

Stir-Fried Chicken with Broccoli – and I didn’t help

Last night just before dinner time, I found myself starring in my own version of This Old F@#$%ing House, scraping layers of paint off my basement banister in the interest of my After Flood Redo; covered in dust and minuscule pieces of paint. I’m hoping it isn’t the lead kind.

That’s why it felt so fantastic to delegate cooking to my capable husband, who has a deft hand with a knife and a frying pan, but hardly ever gets enough practice.

Freshly showered and wine glass in hand, I had the pleasure of watching someone else do the cooking. It was nice. I could get used to it.

He chops, he stirs, he cooks!

Chicken with Broccoli, Daddy-style

2 egg whites, lightly beaten
1 tablespoon cornstarch
1/2 teaspoon salt
1 pound boneless skinless chicken (husband likes thighs)
1/3 cup chicken broth
1/4 cup soy sauce
1/4 cup sake, dry sherry or white wine
1 tablespoon honey or brown sugar
1 head broccoli, trimmed and sliced into bite-sized pieces
1 tablespoon peanut oil
1/2 cup thinly sliced onion
2 garlic cloves, thinly sliced
1 hot chili pepper (optional)

Whisk the egg whites, 1 teaspoon cornstarch and salt in a a medium bowl.
Slice the chicken very thinly crosswise and add to the bowl, tossing to coat. Set aside.

In a small bowl, mix chicken broth, soy sauce, sake, honey and remaining cornstarch; set aside.

Blanch broccoli in a pot of boiling water 2 minutes, drain.

Heat the oil in a wok or large skillet over high heat. Toss in the onion, garlic and chili; stir until fragrant, about 1 minute. Add the chicken and stir until no longer pink, 3 minutes more.

Make a well in the center of chicken mixture; pour in soy mixture and bring to boil. Add the broccoli and stir everything together until evenly coated and thickened.

Serve with steamed rice.

Save This Page on Del.icio.us

Copyright (c) 2007 FamilyStyle Food