This weeks recipe: Kennedy Kitchen Creations By Tanya Kennedy Often times, I delve into preparing a meal with a very definite plan. That is what happened this evening. I had planned since this morning to make Beer Can Chicken on the BBQ. I called my son 10 minutes before I got home, told him to start the BBQ. Got the chicken prepared and on the BBQ within 10 minutes of getting home. I checked on it 45 minutes later. No propane. So here is my improvisation. Enjoy!! Beer Can Chicken in the oven Preheat oven 350 4-5 pound chicken Rinse chicken. Remove innards, discard. Pat chicken dry. 1/3 cup flour 2 TB kosher salt 3 TB Southwest seasoning mix 1 gallon ziplock bag Place chicken in bag with butt up. Spread the seasoning along the sides of the chicken. If possible, seal bag. Massage seasoning onto chicken evenly. 1 can of beer Drink 1/3 of the beer. Place the can with the remaining beer into the can holder, attached to the grill pan. Put a baking sheet underneath the grill pan. Place the chicken butt over the can and insert it into the chicken. Bake until the thickest part of the breast registers 165 degrees F. About 1.5 hours. Let the chicken set for about 10 minutes. Remove the can and serve. If you should have questions about this recipe, please contact me on Facebook: Kennedy Kitchen Creations or email [email protected] YouTube video demonstrating BBQ version of this recipe: youtu.be/WefpbZxOGgE
Posted on: Mon, 17 Jun 2013 03:51:53 +0000
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