Beer Basted Asian Chicken Food

BEER-BRAISED CHICKEN THIGHS

Steps:

• Pat the chicken thighs dry, and season with salt and pepper.
• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
• Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
• Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

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

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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ROAST CHICKEN RECIPE - CHINESE STYLE

Steps:

• Slaughter the chicken. Dress, eviscerate, and rinse. Pat dry and keep it vertical to drain off the water in the cavity. Let it stands for two hours.
• Carefully separate skin from breast meat by inserting the fingers or a small knife in between the skin and the breasts.
• Combine the salt, honey, light soy sauce and applied to the entire surface of the chicken.
• Apply the salt and Szechuan peppercorn mixture to the cavity of the chicken.
• Refrigerate the chicken in an upright position. Leave it uncovered for at least 12 hours or up to 24 hours until the surface is completely dry.
• Apply additional salt plus some baking powder to the surface. Hang the chicken upright and allow the chicken to drip dry for an hour.
• Truss the chicken.
• Place the chicken on an oven rack. Rub some oil on the surface. Roast in the preheated oven at 220 degrees Celsius for 20 minutes.
• Hold the chicken carefully to drain off any juice on the skin and inside the cavity.
• Reduce the heat to 160 degrees Celsius for another one and a half hours.
• Cut the chicken into pieces and served with Szechuan peppercorn salt 椒盐.

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 BASTED BBQ CHICKEN

Steps:

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