Can O Beer Chicken Rachael Ray 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.

BEER-POACHED PULLED CHICKEN MOLE

Steps:

• Quarter one of the onions and place in a large pot with the chicken, beer, and 2 bay leaves. Add just enough water to come up to the top of the chicken pieces. Bring to a low boil over medium-high heat, and then lower the heat and simmer until cooked through, 12 to 15 minutes. Remove the chicken from the hot liquid to a bowl and shred the meat with forks. Strain and reserve the stock.
• Meanwhile, in a small pot, cover the anchos with just enough water to cover and simmer to reconstitute, 8 to 10 minutes. Add the anchos to a food processor bowl, reserving the cooking liquid.
• Toast the almonds in a saucepot large enough in which to make the sauce. Remove the toasted nuts to the food processor bowl.
• Slice the 2 remaining onions. Heat the extra-virgin olive oil over medium-high heat in the same pot you toasted the nuts in. Add the onions, garlic, last 2 bay leaves, raisins, red chile, oregano, cumin, cocoa, cinnamon, salt, and pepper. Cover and cook to soften the onions, 10 minutes, stirring occasionally. Add the crushed tomatoes and heat through. Transfer to the food processor with the reconstituted anchos and almonds. Process into a thick paste and return to the saucepot. Add a little of the chicken stock and ancho stock to thin the sauce a bit. It should remain thick enough to coat the back of a spoon. Add the shredded chicken to the sauce then serve with warm corn or flour tortillas for wrapping. Garnish with pepitas.

RACHAEL RAY'S GRILLED BEER CHICKEN WITH POTATO SLABS

Steps:

• In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt.
• Add the drumsticks, seal the bag and let marinate while you proceed.
• Preheat a grill or grill pan to high.
• Microwave the potatoes on high until slightly softened, about 5 minutes.
• Slice the potatoes lengthwise about 1/4-inch thick.
• Drizzle both sides generously with olive oil.
• Transfer the chicken and potatoes to the grill.
• Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes
• Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side.
• Transfer to a plate and sprinkle with salt.
• Serve the chicken and potatoes with the lime wedges.

JUICIEST BEER CAN CHICKEN

Steps:

• Set up your grill for indirect cooking.
• On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
• On a gas grill the outer burners are lit, but not the middle one.
• Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
• Remove neck and giblets.
• Discard.
• Rinse chicken inside and out; pat dry with paper towels.
• Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub.
• Set aside.
• Open beer can and take several gulps (make them big gulps so that the can is half full).
• Place beer can on a solid surface.
• Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
• Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
• Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
• Remove from grill and let rest for 10 minutes before carving.

CAN O' BEER CHICKEN (RACHAEL RAY)

Steps:

• Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and cook pierogies according to package directions. Just before draining, remove and reserve about 1/2 cup of the cooking liquid. Drain and reserve the pierogies.
• Once you have the water on for the pierogies, preheat a large skillet over medium-high heat with 2 tablespoons of butter and the olive oil. While the skillet is heating up and the butter melting, combine the flour and paprika in a large dish. Season the chunks of chicken with salt and pepper, dredge them in the flour-paprika mixture and shake off any excess.
• Add the chicken pieces to the hot skillet and spread them out in an even layer. Cook for 3 minutes without moving them around so they brown well on one side. Flip the pieces over and continue to brown for another 3 minutes. Remove the browned chicken to a plate and reserve.
• Add the cabbage, celery, carrots, onion, bay leaf and some salt and pepper to the skillet and cook, stirring every now and then for 8-10 minutes, until the veggies get tender. Add the chicken back to the skillet, the pickle juice and the can o' beer. Turn the heat up to high, bring up to a bubble and simmer for 4-5 minutes, until the liquid reduces by about half.
• Once everything is simmering away, place a second skillet (or the same pot you cooked the pierogies in) over medium heat. Melt the remaining 3 tablespoons of butter and continue to cook until it starts to smell nutty and is lightly brown in color. Add the reserved cooking water and mustard, and stir to combine. Add the drained pierogies, toss to coat and heat through.
• To serve, divide the chicken and veggies among 4 shallow serving bowls. Top with some of the brown butter and mustard pierogies, and garnish each dish with some chopped dill and parsley.