BEER-BASTED CHICKEN WITH ASIAN FLAVORS
Categories Beer Chicken Garlic Ginger Roast Kid-Friendly Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.
- Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes.
- Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.
ROASTED CHICKEN, WITH BEER BASTE!
This is a recipe I came up with while flatting with a bunch of boys. There was always beer in the house and I had to find something to do with it all. Hope you enjoy it! Sorry the measurements are vauge, I tend to just throw things in randomly.
Provided by Lxie7068
Categories Whole Chicken
Time 2h20m
Yield 1 Whole Chicken. Servings will depend on size of Chi, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Defrost and remove giblets from Chicken (if they're still inside). Take a sharp knife and punch holes into the flesh across the Chicken, both sides breast, wings and thighs to allow the basting to penetrate the Chicken.( At this point I tend to stuff small slivers of garlic into some of the holes to make sure the garlic flavour bakes right into the chicken.).
- To prepare the baste, first add the beer and allow the foam to settle. Add the Chicken stock, followed by oil or butter and finally adding the Garlic and herbs. You can finely chop the garlic if you like, but its more than acceptable just to smash it with the side of your knife and pop it into the baste, the flavour will be the same. Set aside.
- Cut or blend the bread slices into small chunks, remove crusts if you perfer. Dice onion and add with chopped herbs. melt butter completely and add to mixture. Taste and season to your liking with salt and pepper. (If you use salted butter, it wont need as much salt.) Squish together using your hands to mix the butter into the bread. It should stick together relatively well, not being too wet but not too dry or crumbly. Stuff into the chicken until it is slightly sticking out of the Chicken.
- Now that the Chicken is stuffed place in a Roasting dish and pour a small amount of the basting over the raw chicken. Start with the underside, and then flip it over so the breast is on top so that it will recieve the most baste.
- Cook as per instructions on the Chicken packet, adding more baste as the chicken cooks, or every 10 minutes until you have run out of baste mixture.
- Remove from oven. Place the chicken on a serving plate and cover. The remaining baste can be used to make a gravy by adding cornflour, or you can simply make a jus by boiling the baste down and sieveing the chunky ingredients out.
Nutrition Facts : Calories 1054, Fat 75.5, SaturatedFat 23.5, Cholesterol 274.3, Sodium 654.2, Carbohydrate 22.9, Fiber 1, Sugar 4.3, Protein 63.1
ASIAN SESAME BEER-CAN CHICKEN
This tender chicken uses just a few ingredients, including one of our favorite dressings of all time, and is packed with bright, fresh Asian flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Place gallon-size resealable food-storage plastic bag in aluminum grill pan. Add 1/2 cup of the dressing to bag. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Add chicken to dressing in bag; remove air and seal. Turn bag to coat chicken, then place bag in pan, breast side down, and refrigerate at least 1 hour but no longer than 12 hours.
- Heat gas or charcoal grill for indirect cooking. Remove chicken from bag, and discard dressing. Carefully loosen skin at top of breast. Place green onion whites, gingerroot and garlic evenly under skin of breast, without removing skin. Sprinkle chicken all over with salt.
- Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
- Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F.
- With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.
- To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.
Nutrition Facts : Calories 500, Carbohydrate 5 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 1 g
BEER BASTED CHICKEN
Make and share this Beer Basted Chicken recipe from Food.com.
Provided by ckarimi
Categories Chicken
Time 55m
Yield 4 Beer Basted Chicken Breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Blend all ingredients except chicken into a resealable plastic bag.
- 2. Add chicken, toss to coat and refrigerate 30 minutes, turning bag over frequently.
- 3. Preheat grill to medium high heat.
- 4. Grill 3 minutes, turn over and baste with marinate. Discard remaining marinate.
- 5. Cook an additional 8-10 or until temperature reaches 165°.
- Find Ingredients needed for this recipe here! http://www.schwans.com/products/productDetail.aspx?id=56221.
BEER BASTED CHICKEN QUARTERS
Make and share this Beer Basted Chicken Quarters recipe from Food.com.
Provided by NormCooks
Categories Chicken Thigh & Leg
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken quarters in a large plastic or glass container, pour 2 beers over the chicken letting it marinate in your refrigerator about 1 hour.
- While your chicken is marinating, pour 2 beers and your chopped onion into a saucepan and bring your mixture to a boil for about 5 minutes.
- Use caution to avoid boil-overs.
- After 5 minutes of boiling, adjust the heat to Low and add 1 teaspoon of Emeril's Essence, 2 teaspoons on McCormick's Montreal Chicken Seasoning, and ½ stick of butter.
- Allow your beer basting mix to simmer for about 30-40 minutes.
- Preheat your oven to 400 degrees.
- Place your chicken on a rack in a large oven pan, then pour the beer from the marinade over the chicken so it drains to the bottom of the pan.
- Season both sides of your chicken quarters with McCormick's Montreal Chicken Seasoning.
- Gently spoon about half of your beer basting mix over your chicken pieces.
- Insert your roasting pan with your chicken on the middle rack of your oven.
- After 25 minutes cooking time, carefully slide your oven rack out and spoon the remainder of your basting mix over your chicken pieces.
- Slide the rack back into the oven and cook about 25 minutes more until your chicken is brown and crispy.
- Remove your chicken from the oven, place the pieces on a serving dish, sprinkle with your chopped Spring onions.
- Serve with corn on the cob and baked potatoes.
- You did a great job, so open that 5th beer and enjoy it with your chicken as your guests compliment your culinary talent.
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