Beer Can Chicken!

I've heard great things about beer can chicken, and have been wanting to try it for a while. However, our grill does not have a removable top rack, so there is no way that a chicken could fit standing upright inside our grill. I had just resigned myself to the fact that I would never be able to see for myself how a can of beer could transform a plain old chicken into a culinary delight, when in swooped Guy Fieri to rescue me from this tragedy. I was lazy on Sunday, and clearing out a bunch of things on my DVR (I record WAY too many Food Network shows), when I came across an episode of Guy's Big Bite featuring "Big Bud's Beer Can Chicken". A beer can chicken in the oven! Finally, a way for me to conduct this curious culinary experiment!

Let me tell you, this was THE best chicken I have EVER had. The spice rub from this recipe is amazing, just the right amount of kick (I was doubtful when I looked at all the spiced mixed together, but I can't say enough about how perfect it was). The meat was tender and juicy. This will definitely be a regular item in our house, my husband said he could eat it everyday. Rotisserie chickens no longer have a place in our home.

Try this, you will NOT be disappointed!

Big Bud's Beer Can Chicken
Source: Food Network

Ingredients:

• 1 (2 to 3-pound) whole chicken
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon dried sage
• 1 teaspoon sea salt
• 1 tablespoon freshly ground black pepper
• 2 cloves garlic, smashed
• 1 (12-ounce) can beer
• 1/2 pound bacon

Directions:

• Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
• Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently lift the skin up from chicken and rub mixture into meat of chicken, under the skin.
• Open beer can and pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity.
• Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
• Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer (my chicken was almost 5 pounds and cooked for about an hour and forty minutes).
  
  
  
  
  
  
  
  
  
  

Chicken Riggies

This is one of my favorite meals. The sauce is creamy and a little on the spicy side. Chicken Riggies are native to Central New York, and there is a riggie competition every year. This recipe was actually pretty hard to track down; I'm not sure where my mom ended up finding it, but I stole it from her. I've heard that mushrooms are really good in this, if you're into that kind of thing. ::shudder:: I usually half this recipe if I'm making it for just my husband and I, and there are still leftovers. This makes A LOT. But it's great leftover.

Chicken Riggies

Ingredients:

• 4 to 6 tablespoons butter
• 4 chicken breasts, cut into bite sized pieces
• Fresh mushrooms (if you must), sliced
• 1 green pepper, cut into bite sized pieces
• 1 red pepper, cut into bite sized pieces
• 1 medium onion, chopped
• 2 cups chicken stock
• 1 cup tomato sauce
• 1 cup heavy cream
• 1 teaspoon parsley
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 3 teaspoons cornstarch
• 1 pound rigatoni, cooked and drained (I like the mini rigatoni)

Directions:

• Melt butter in pan. Add chicken pieces and cook until chicken is almost done. Add mushrooms, peppers and onion and cook until vegetables start to soften.
• Add the chicken stock and stir.
• Stir together tomato sauce and heavy cream, then add to chicken & vegetable mixture.
• Add parsley, paprika and red pepper flakes.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Whisk cornstarch with some water until smooth. Gradually add to sauce, until the sauce reaches desired thickness.
• Pour over cooked pasta and mix together.

Mmmmm Chicken Wing Dip

This is one of my favorite snacks to make for parties. In the food blog community, it's also referred to as "crack dip" because it's just that addicting. One of the things I like about making this is that it can be put together the night before and just popped in the oven before the party. I think everyone has their own verison of this dip, but if you haven't tried it yet, I definitely recommend it.

Chicken Wing Dip

Ingredients:

• 2 packages of cream cheese (8 ounce each)
• ¾ cup Frank’s Red Hot
• 1 cup creamy blue cheese dressing
• 2 cups diced cooked chicken
• 1 cup shredded cheddar cheese

Directions:

• Preheat oven to 350°
• With a mixer, mix together cream cheese and Red Hot, until smooth
• Mix in blue cheese
• Stir in chicken and cheddar cheese
• Pour into 9x13 pan
• Bake for 30 minutes
  

Jalapeno and Cheese Stuffed Chicken

I have been wanting to experiment with stuffed chicken breasts for a while. I had some leftover cheddar cheese in the refrigerator, and was trying to figure out what else to put in them. Since I wouldn't be eating, it only had to be something my husband likes, so I decided on jalapenos. Brian loves jalapenos and all things spicy. These came out great! The chicken was moist and the filling was perfectly spicy for him. Definitely a keeper!


Jalepeno and Cheddar Stuffed Chicken Breasts

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup shredded cheddar cheese
• diced jalapenos, to taste (I used about 1/3 cup)
• 1 egg, beaten
• 1/2 cup bread crumbs

Directions:

• Cut a slit in each of the chicken breasts. Stuff with cheese and jalapenos. Secure with a toothpick if needed.
• Dip the chicken breasts into beaten egg, then into breadcrumbs to coat
• Place the chicken in a baking dish and bake at 400 degrees for 20 - 25 minutes until done

Chicken and Biscuits

I think the greatest compliment a cook can get is from her mother. I sent some of these chicken and biscuits home with my mother, and she called to tell me how wonderful it was. I was so proud! I added some red pepper flakes for a little kick. The other changes I made to the original recipe are in red.

Chicken and Biscuits
Adapted from Sugar & Spice

Ingredients:

• 2 pounds boneless, skinless, chicken breast
• 2 tablespoons butter
• 2 carrots, sliced (I used 4)
• 2 celery stalks, sliced (I used 4)
• 1 cup chopped onion
• 1 clove garlic, minced (I used 3 cloves)
• 6 cups chicken broth
• 2 chicken bouillion cubes
• 1 cup frozen peas (I obmitted since they cause my husband psychological trauma)
• 1/4 cup flour
• 1 to 2 teaspoons red pepper flakes

Directions:

• Place chicken breasts in a pot, cover with water, and boil until fully coooked.
• While chicken is boiling, melt butter in a large, heavy-bottomed pot. Add the carrots, celery, onions and garlic to the pan and sautee over medium heat, stirring occassionally, until onions are translucent and vegetables are soft. If you see that they are getting too hot, reduce heat to medium low.
• Add chicken broth, boullion cubes and red pepper flakes. Bring to a boil, reduce heat to low, cover and simmer about 30 minutes.
• At this point you can add a slurry of flour and broth if the mixture is too thin for your likeness. I find the best method for doing this is to ladle a scoop of broth out of the pot and into a separate cup. In that cup, whisk in the flour until smooth, and then whisk that mixture back into the pot. This keeps large clumps of flour from forming in your pot!
• When chicken has finished cooking, let it cool long enough to handle. Shred the chicken and add it to the broth and vegetables, along with the peas. Cover and let simmer for an additional 30 minutes.