While reading about the fun history or Mardi Gras, I came across this recipe. I’ve thought of sharing this as its true that some of us would hardly think that cooking with beer can qualify as gourmet. Not when you have tried this yourself, as well. This serves 4.
• 1 (4-pound) whole chicken
• 2 tablespoons vegetable oil
• 2 tablespoons salt
• 1 teaspoon black pepper
• 3 tablespoons of your favorite dry spice rub
• 1 can beer
1. Remove neck and giblets from chicken and discard.
2. Rinse chicken inside and out, and pat dry with paper towels.
3. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
4. 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.
5. 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.
6. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on, or 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.
7. Remove from grill and let rest for 10 minutes before carving.
Recipe source : American Feast’s Sustainable Food Blog
If you crave meat and you’re looking for the basic satisfaction of chicken home roasting, you’re likely to be yearning for a juicy, aromatic and of course very flavorful roast just out fo the oven! Whew, now that makes me hungry.
There’s nothing quite like it for making a meal like an occasion, that’s probably the reason roasts are the focal point for holiday feasts and celebrations around the world and why we crave them. Allow me to give you some of the most effective roasting tips that I have ever tried, don’t worry they’re very simple.
When roasting using an oven, small cuts and the larger cuts have same cooking time frame. The only difference is that for smaller cuts, they should be browned by cooking on the stove using a heavy roasting tin first. For larger cuts that are more than 700 g and not fridge cold, set the oven to heat at 180 degrees C-fan 160 degrees C-gas 4. The cooking time for pork is 35 minutes, for beef, lamb and venison, 20 minutes for rare, 25 minutes for medium rare and 30 minutes for well done every 450 g/1 lb, depending on the kinds of meat.
Knowing when the meat is ready and done as to ones liking is another thing to consider. This can be done in three ways. One is referred to as the thumb and finger test and is useful when testing a smaller joint. The feel of touching the thumb and the ring finger is an indication of the feel of a well done meat. The feel of the thumb and the middle finger indicates also the feel of a medium rare and the feel of the fleshy part below the thumb when pressing the thumb and the index finger together is the feel of a rare meat. Second way is by inserting a meat thermometer into the thickest part of the joint but making sure to avoid any bones. Pork should be taken out 5-10 degrees C before reaching 75 degrees C. For beef, lamb and venison, 5-10 degrees C before reaching 52 degrees C for rare, 60 degrees C for medium and 70 degrees C for well done. Third is by inserting a metal skewer. When the skewer is cold, meat is rare. When the skewer is warm, it indicates that the meat is medium and when it is hot it is well done.
Here’s a short video on how to roast chicken –