Beer Basted Chicken Quarters Recipes

BEER-BRINED BARBECUE CHICKEN

Steps:

• Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
• Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
• Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.

BEER BASTED CHICKEN QUARTERS

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.

ROASTED CHICKEN, WITH BEER BASTE!

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.

BEER-BASTED CHICKEN WITH ASIAN FLAVORS

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.

BEER-BRINED ROAST CHICKEN

Steps:

• Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
• Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
• Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
• Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
• Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
• Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
• Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.

BEER BASTED CHICKEN

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°.
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