Friday, August 22, 2008

Man, I'm on a roll with posting this week (probably because it's the week before school and I actually still have free time). Last night we had a beer chicken, and thought it'd be fun to take some pics and post the recepie for any of you brave enough to try it. The first time we had it was last year in Vegas with our friends Cade and Cariann (shout out!). They cooked it on the grill and it was incredible. Since then, Morgan and I make it all the time. It's one of our favorite dinners. We haven't had much luck cooking it on the grill, but cooking it in the oven is still awesome. He heard for a while that the alcohol in the beer cooks out while it's baking, but that's not entirely true. Although cooking alcoholic beverages (wine, beer) does cook out some of the alcohol, it doesn't cook out all of it (it still leaves about %50 of the original amount) So, if you're feeling brave and want to go all out for the real thing, make sure to pick up the non-alcoholic beer (like we used last night) or, although we haven't confirmed it yet, any sort of canned beverage like a soda or a canned juice would also probably be amazing. I think we're going to try a canned white grape juice next time. Anyways, here's the recepie and the pictures. Enjoy!



Big Bud's Beer Can Chicken Recipe courtesy Guy Fieri, 2007 (Food Network)


1 (2 to 3-pound) whole chicken (picture 1)
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer (picture 2)
1/2 pound bacon

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken (picture 3). Show a crazy face (picture 4). Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Poor remaining spices into beer can as well. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan (Picture 5). Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.







And that's it! Trust us, it is well worth the hour wait for this chicken. When the liquid in the can starts to boil, it steams out the top and continually steams the chicken the whole time it's cooking. The result: the most moist and flavorful chicken you have ever had. If any of you try it, be sure to let us know what you thought!

8 comments:

Ty, Jess & Hunter said...

Well Hello! I'm glad you found us, and I'm also glad to hear that you read the Twilight series! That is so awesome... I have now finished and loved every second of it:) I've tried to get Ty into those books and also the blogging world, but to no avail... maybe someday!

So this chicken sounds awesome! Ty and I will have to give it a try and let you know how it goes. I do have one question though... so you really leave the beer can on top while it cooks the whole time??

It's great to see what you two are up to! And I love the red dresser by the way.

ClaysJenna said...

I've never actually eaten this before, but Clay says he has and he really likes it!! If I try it, I just cant be the one cooking it, then I wont have to worry about it being undercooked!! It looks delicious though!!

Cade and Carrian said...

YUM!!!! We haven't made that in ages! Interesting fact... depending on the temp and how long you cook it you can and usually do remove it to 5% but it has to be uncovered and a skillet sauce usually. Usually a bird is 40%. You actually create a azeotrope so the alcohol is not necessarily a true alcohol, but we prefer to use ODOULS also. Wines I always use cooking wines. I guess we just feel funny buying the stuff.

Liz and Adam said...

Ok, I am scared to make this and may need some coaching from the very talented Bradshaws. I love you guys! I'm happy you are back in Logan, it just does my heart good! We seriously need to make some Bradshaw-Welker bonding happen real soon, mmm K?

Marci & Daniel said...

Nate and Morgan!! Helloooo.

So not only did I not know you 2 had a blog.. but then see a SHOUT OUT to nyc on it?! Love it.

How fun to spend your summer in Georgia. Dan and I really want to visit Savannah, and just the South in general.

Hope all is well and we can all keep in touch via blogging. Good luck with school and work. When do you graduate?

Oh, and the recipe looks delicious. Thanks for sharing. May I also recommend: beer-battered asparagus. Yum.

Cade and Carrian said...

Hey since I can't get a hold of you via text I thought I would try this... do you guys have a good recipe for just roasting a chicken??? I'm in the mood for mashed potatoes and chicken

Lynette said...

Morgan and Nate! Wow. I actually haven't met you Morgan but you are gorgeous, and it sounds like you guys have had a lot of fun. Nate and I went to good ole Davis High. It's one of those lazy days were I'm just blogging around and ran into your blog! Your chicken looks really good and it's something I might have to try...I'll let you know how it turns out.

Marce said...

i'm definitely, definitely trying this recipe! love new little treasures like this. so, how fun is it to be linked through blogs!? i'm so glad you added me/found me- i love keeping up on the lives of friends this way- so fun to be in touch. looks like you are both happy and well! so glad to see that. sending my love!