Chicken On A Bottle Food

BEER CAN CHICKEN

Steps:

• Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and 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 2 legs and the can like a tripod.
• Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees 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.

FALL-OFF-THE-BONE BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
• Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
• Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
• Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

CHICKEN ON A BOTTLE

Steps:

• Clean the chicken and leave it whole. (I prefer removing the skin, but you can leave it on if you like).
• Place the chicken in a large bowl. I skor the top of the chicken breasts to make sure the flavor gets all the way in the chicken. Add the lemon juice and all of the spices. Mix it all together, and let the chicken marinate, breast side down in the lemon juice and spices. After about ten minutes or so, flip the chicken over to let the other side marinate.
• In the baking pan with an edge to it, peel and cut the potatoes, carrots, and green peppers, and place in the bottom. Also place the corn of the cob on the bottom of the pan as well.
• If your glass bottle has paper or stickers on it, remove them. (I couldn't get the stickers off of my juice bottle so I just wrapped the bottle with aluminum foil, leaving the opening uncovered).
• Put 1 clove of garlic in the bottle, as well as a dash of lemon juice and a dash of salt. This will give the chicken extra flavor as it bakes.
• Place the glass bottle in the middle of the pan. Place the chicken on the bottle, legs down. If your chicken doesn't touch the bottom of the pan, its ok, but try to make it so the opening of the bottle is showing from the top of the chicken.
• Use only 1/4 of the juice and spices the chicken was marinating in, and add 3 cups of water to it, plus one tablespoon of olive oil. Pour this mixture over the vegetables in the bottom of the tray.
• Preheat the oven to 500 degrees, and put the chicken inches After 15 minutes, turn the oven down to 350, and let the chicken bake for another 45 minutes, or until the chicken is fully cooked.
• **I have an older gas stove, so the temperature is always higher. If your oven is known to be higher than it should be, start your chicken out at 450, and then turn it down to 300 degrees.
• I normally serve this chicken with pita bread and a side salad or some tabuleh. Enjoy :).

BACON AND CHICKEN FOIL PACKETS

Steps:

• In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop coarsely, and set aside.
• On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots, and onion. Arrange the chicken breasts over the vegetables, and sprinkle with the chopped bacon. Top each with 2 tablespoons butter, and season with garlic salt. Fold the foil over the ingredients, and tightly seal.
• Preheat an outdoor grill for medium-high heat.
• Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.