Baked Chicken With Beer Food

VERMONT BAKER'S ROAST CHICKEN WITH BEER GRAVY

Steps:

• In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
• Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
• Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
• Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
• Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
• Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
• Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
• Carve the chicken and serve with Beer Gravy.
• Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
• Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.

CHICKEN BEER BAKE

Steps:

• Combine flour salt and pepper; dredge the chicken in the flour mixture.
• Brown the chicken in hot oil in a large skillet over medium high heat. Remove the chicken and place in a 13 x 9-inch baking pan.
• Combine soup, soy sauce, 2 tablespoons of almonds, beer, and mushrooms; mix well. Pour over the chicken. Bake uncovered at 350°F for 1 hour, basting occasionally.
• Sprinkle with remaining almonds before serving.

BAKED CHICKEN WITH BEER

Steps:

• In an oven-safe Dutch oven or large saucepan, fry the bacon until crisp. Remove with slotted spoon to paper towels to drain. Over medium heat, brown chicken pieces in the bacon drippings, turning to brown all sides.
• Remove to a platter as chicken browns.
• Add onions to the pan and cook until tender, about 4 to 5 minutes. Drain off excess fat. Sprinkle on the flour, marjoram, pepper, thyme, salt, sugar, and garlic. Stir in beer. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Stir in vinegar. Add chicken back to pot. Sprinkle with bacon. If necessary, transfer to a large baking dish. Cover and bake at 350° for 55 to 65 minutes, or until chicken is tender.

OVEN BEER CAN CHICKEN

Steps:

• Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
• Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
• Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
• Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
• Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
• Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

OVEN-FRIED CHICKEN WITH BEER AND BUTTERMILK

Steps:

• In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
• Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
• In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
• Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
• Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
• Serve chicken hot, room temperature or cold.

CHICKEN IN BEER

Steps:

• Sauté the chicken pieces in 2 oz of butter and a little oil.
• Add the shallots and the mushrooms and continue to cook.
• When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender.
• Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot.
• On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while.
• Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley.
• Serve with fresh pasta (I use shells, as they hold the sauce).

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN

Steps:

• Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
• Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
• Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
• In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
• Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
• Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.

ROASTED CHICKEN WITH BEER

Steps:

• Arrange a rack in the center of the oven; reheat to 400°.
• Trim excess fat from the chicken and season it inside and out with 1 teaspoon salt.
• Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in a 6-quart ovenproof pot (such as an enameled cast iron pot); sprinkle over this the rest of the salt, and set the chicken on top of the vegetables.
• Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat.
• Cook, uncovered, for about 15 minutes on top of the stove.
• Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times.
• Cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes.
• Remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
• Remove the chicken to a warm platter, and surround with the vegetables.
• Bring the pan juices to a boil on top of the stove, and cook until reduced by half.
• Carve the chicken at the table, and spoon some of the pan juices on top.