A friend of mine will be disappointed that I did not do beer can chicken. but I did not have a can of beer handy.
This was roasted on the wood grill and it just couldn’t be easier. Start at 400 degrees (F) for 15 minutes reduce to 350 degrees (F) and cook until 165 degrees in the breast. I let it rest for 10 minutes and legs, thighs and breast were cooked perfectly. Continue reading
We had another beer butt roasted chicken the other day. I’ve been limiting the seasonings on the raw bird to just a generous sprinkle of granulated garlic. I wanted to make gravy and if you go overboard on salt the gravy will suffer. Delicious! Steamed broccoli and home fries rounded out the meal. It was a big chicken so there was plenty left for……pot pie! I made rather a hash out of the the crust. Rookie mistake – I used a same sized pan to cut the rolled dough to size instead of laying it out over the fillings and trimming. Plus I wasn’t sure whether to tuck the crust inside or make a lip to cover the edge. “Plan ahead and work to the plan!” – Yeah, now you tell me!
I ate my mistake. It was good.
That beer-butt style roasting gadget has been getting a workout. I’ve found that filling the canister that goes into the bird’s cavity with anything but plain water is useless. Beer or seasoned stock of some sort work fine but no better than water. I basted this chicken with garlic butter and olive oil – a difficult to top combo, IMHO.
The red dipping sauce is a basic buffalo wing type sauce, it’s half melted butter and half hot sauce. I used Frank’s Hot Sauce this time because a friend gave me a big bottle. I pressed five or six cloves of garlic into that little bit right there to kick it up and I have to tell ya, it was delicious.
Mrs J served up a big bowl of wilted lettuce – bacon grease, red wine vinegar, sweetener, and a splash of water. Warm the dressing to a simmer and toss with the chopped lettuce, the crumbled bacon that made the grease, and some chopped green onions. That might be my all time favorite lettuce salad.
A while back, JeffreyW roasted a duck and glazed it in a nice looking sauce. I thought I would use that glaze on my Thanksgiving turkey, but since I didn’t end up cooking on Thanksgiving, a chicken was going to have to do. I stuffed it with oranges, onion and a spice bag. I roasted it at 425 degrees for 15 minutes, then let it finish out at 350 degrees until it was about 150 degrees. Then I coated it with the glaze (recipe below) and continued to roast until it was 165 degrees. I pull it out and let it rest for 15 minutes. It was really good.
EDIT: I forgot to add that I did the herb butter/oil paste under the skin (that’s why there is that small tear in the skin – half the time it tears, half it doesn’t). I added a bit of orange zest into the herb mixture.
I was a bit concerned because when I do the orange turkey, it’s usually in a cooking bag, so the flavor of the orange is intensified. I wasn’t sure roasting was going to give me the same flavor. But between the oranges in the cavity and the orange glaze, it had a nice spicy-orange flavor.
It looks like it burned, but it was just a trick of the light, making the darker spots look really dark.
Sweet & Spicy Orange Glaze
- 1/4 cup honey
- 1/4 cup brown sugar, packed
- 1/4 cup orange juice
- 1 1/2 tbsp teriyaki, ponzu or soy sauce
- 1 1/2 tbsp. Sriracha chili sauce (adjust to taste)
- 1/2 to 1 tsp cornstarch
In a small saucepan, bring all the ingredients, except orange juice and cornstarch, to a low boil. Mix together orange juice and cornstarch until smooth and add the to boiling mixture, stirring constantly until it thickens. Reduce heat to low and let simmer for 5-10 minutes before applying to the chicken.
As you can see from the photo, fall is here. I’m not sure how that happened. August felt 2 months long and September is just flying by before my eyes. I have a mix of apples and watermelon that needs to be consumed before too long, which feels like an odd juxtaposition.
Today was spent outside, cycling, enjoying the weather and then it was back inside to do a bunch of cooking.
JeffreyW posted a fun caramel recipe yesterday and I had to try it. I watched this video and felt like I could handle it. My fear was, at this altitude, there would be an issue with the technique. I was right to be concerned. After 4 hours, it was still on the pale side with a weak taste. But no problem, I finished it off in a saucepan with a touch of vanilla and salt. An extra five minutes.
I roasted another chicken, but this time I had some lemon and lime zest leftover, so I added it to the spice packet. Nice addition.
I made a batch of spinach tomato soup for lunches this week, which I’ll alternate with taco salads – I have homemade salsa (a recipe I’m going to repost later this evening) hanging around because of the bounty of tomatoes friends bestowed on me. That with a bit of buttermilk dressing and some ground beef fried up with taco seasoning tossed with lettuce, spinach, tomatoes and cheese makes a terrific salad. I may get wild and cook up a bit of corn for garnish.
My real experiment today started yesterday. Working on a fall soup recipe for this Thursday’s soup themed recipe exchange. Still tweaking it, but it’s pretty good so far. One more fall shot before I go…
Slathered the bird with a butter/EVOO garlic herb sauce, under the skin and on it. Roasted the bird on a bed of dressing. I thought it a fair idea but the chicken grease (and all that butter and oil) turned it into a greasy slop. I put the dressing under the broiler for a while to try to crisp the top some and that helped a little. I managed to eat a spoonful without gagging. The chicken was great!
Roasted some cauliflower while the chicken rested and made a lemony butter sauce (beurre blanc) that worked very well on the veggies and on the chicken.