Beer Can Chicken

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I once thawed a frozen chicken and then cooked it with the little paper bag holding the giblets, neck, heart and liver inside) and had to throw it away as inedible because they flavored the chicken with an ugly liver smell. I used two cans of oven cleaner to get that smell out of the kitchen.
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It's even worse when they come in a plastic bag. Had a new cook prep and roast a case and a half (18) of chickens and he left the innards inside most of them in a plastic bag. They were awful.

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[talula]

If kristoff just chucks chickens and turkeys live into boiling oil what does he do with cows, sheep and pigs?

The carnage must be horrible.

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If kristoff just chucks chickens and turkeys live into boiling oil what does he do with cows, sheep and pigs?

The carnage must be horrible.

You just hook up a commercial blast heater to your hot tub and fill w/a light and high smoke point oil. (Try to remember to tell your neighbors who occasionally use your tub, or it could get messy.)

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[Dave]

I once had a Texan say his favorite way of cooking a steak was blow torch -- scorched black on the outside and bloody red raw on the inside.

I, personally, like a more traditional medium rare.

Carnivores, whatcha goin' to do wit' us....

[devi]

Deep frying while being quite dangerous in a certain sense and does take a certain amount of expertise is actually the quickest, most energy efficient and tasty way to cook in my opinion. It's also less (not more) fattening food too. Remember that deep frying IS different than ordinary frying. I don't have a deep fryer though.

I do know of one case where a restaurant went up in flames after they removed the side of beef (I think it was) and left it on the counter rather than putting it in its safe place.

[coinflipper_21]

If you have one of those old Century domed, stove top, roasters with the basket in it you can wash and season your chicken ( patting with salt and pepper is fine with maybe a few garlic cloves and a coarsely chopped small onion loosely stuffed in the cavity), put it in the basket, bring a cup of water to a boil in the bottom of the roaster pour in a bottle of beer ( I prefer a dark beer for this.), put the basket in the roaster and put on the lid. Turn the heat down to a fast simmer and in 45 minutes to an hour and a half, depending on the size of the chicken, you have a savory, moist chicken steamed in beer with the meat practically falling off the bone.

The same method can be used to produce a tender, but not fatty, beer steamed corned beef. Throw the contents of the packet of corned beef spices in the water before adding the beer.

[Dave]

That sounds good. Have you ever tried it with white wine? I'd be interested in knowing.

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If you have one of those old Century domed, stove top, roasters with the basket in it you can wash and season your chicken ( patting with salt and pepper is fine with maybe a few garlic cloves and a coarsely chopped small onion loosely stuffed in the cavity), put it in the basket, bring a cup of water to a boil in the bottom of the roaster pour in a bottle of beer ( I prefer a dark beer for this.), put the basket in the roaster and put on the lid. Turn the heat down to a fast simmer and in 45 minutes to an hour and a half, depending on the size of the chicken, you have a savory, moist chicken steamed in beer with the meat practically falling off the bone.

The same method can be used to produce a tender, but not fatty, beer steamed corned beef. Throw the contents of the packet of corned beef spices in the water before adding the beer.

This method will give you moist flavorful meat, but it will leave the skin limp and inedible, Since a large part of the fat is in the skin, that may be good for your diet. The advantage of the beer can recipe is that the beer steams the chicken from the inside, while the dry heat of the oven or grill can render fat and crisp the skin. For a lot of us the skin is the most flavorful part and damn the cholesterol.

That sounds good. Have you ever tried it with white wine? I'd be interested in knowing.

The method work well with a wide range of liquids. The French have Coq au Vin (in red wine) a white wine variation. Try it with Apple cider and dried apples, Sherry and ham, pomegranate juice and walnuts (an ancient Persian recipe), tomato sauce (Italian), preserved lemons and olives (Moroccan) Feel free to improvise with what you have on hand.

I do recipe testing on a volunteer basis for Cook's Illustrated magazine.. The beer can recipe was one I tested before they published. Needless to say, I gave it a maximum star rating.

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