Chicken
My younger vegetarian self would be appalled to hear it, but I love chicken. It really is one of the yummiest meats out there. Well, at least the free-roaming happy chickens sold at our farmers market are. If you are seeking out humanely raised chicken you might not be getting what you think you’re getting at the supermarket. Those “free range” chickens from the supermarket might have been raised in a tightly packed shed with a few square feet of outdoor access for only a few weeks of the chicken’s life. But the fine birds sold at the farmers market get to actually do what birds are supposed to do. They get their vitamin D from the sun while they are scratching at the earth, eating worms and making good farm mischief. And if you have any questions about the life and death of your potential next meal, you can just ask the farmer!
A couple years ago I discovered the wonderfulness that is Beer Can Chicken. This is pretty much the only way that I prepare the scrumptious whole chickens I get at the farmers market. Use a yummy pre-made spice rub for this recipe, or make your own! While the name says beer, it doesn’t seem to matter what you’re using, as long as it’s in a can (probably not diet soda though -- you're not supposed to cook that). I use juice Spritzers. After eating this for dinner, I pull off the extra meat to top a salad the next day. Then I boil the carcass with some onion, carrot and whatever other veggie scraps I have in the kitchen to make an incredible stock that I use for soup or risotto. There is no need to waste one bit of these lovely birds!
If you’re looking for more recipe ideas, make sure to check out the Shop with the Chef at 10:30 am the market this weekend with chef/owner of Kismet, Crystal Maderia.
Beer Can Chicken
1 4 to 5 lb whole chicken
2 qts water
1/2 cup salt
1/4 cup spice rub
1 can of drink
1) Place your chicken in a good quality plastic bag and place the bag into a large bowl. Mix the salt and water together to form the brine.
2) Pour the brine into the bag, pull the bag up tight around the bird and close it with a twist tie. (If there isn’t enough brine to cover the bird, make more in the same ratio). Place it all in the fridge and let brine for 1 to 4 hours.
3) Remove one of your oven racks and move the other to the lowest notch in your oven. Preheat your oven to 350° F.
4) Remove the chicken from the brine and rub down with your spice rub.
5) Open your can and drink about half the contents. With a pointy tipped can opener, make two more openings in the top of the can. Place your can in the center of your baking dish (with sides to catch the juices). Lower the rear end of the chicken over your can. The can plus the chicken legs will form a tripod to hold it steady.
6) Bake the chicken for 1 to 1-1/2 hours, depending on the size, rotating half way through. Bake until a thermometer inserted between the thigh and body registers 170°. Let it sit for a few minutes after removing from the oven. Remove the can before serving and enjoy!
(As seen in the 7/23/09 "Our Food" column in The Montpelier Bridge)
A couple years ago I discovered the wonderfulness that is Beer Can Chicken. This is pretty much the only way that I prepare the scrumptious whole chickens I get at the farmers market. Use a yummy pre-made spice rub for this recipe, or make your own! While the name says beer, it doesn’t seem to matter what you’re using, as long as it’s in a can (probably not diet soda though -- you're not supposed to cook that). I use juice Spritzers. After eating this for dinner, I pull off the extra meat to top a salad the next day. Then I boil the carcass with some onion, carrot and whatever other veggie scraps I have in the kitchen to make an incredible stock that I use for soup or risotto. There is no need to waste one bit of these lovely birds!
If you’re looking for more recipe ideas, make sure to check out the Shop with the Chef at 10:30 am the market this weekend with chef/owner of Kismet, Crystal Maderia.
Beer Can Chicken
1 4 to 5 lb whole chicken
2 qts water
1/2 cup salt
1/4 cup spice rub
1 can of drink
1) Place your chicken in a good quality plastic bag and place the bag into a large bowl. Mix the salt and water together to form the brine.
2) Pour the brine into the bag, pull the bag up tight around the bird and close it with a twist tie. (If there isn’t enough brine to cover the bird, make more in the same ratio). Place it all in the fridge and let brine for 1 to 4 hours.
3) Remove one of your oven racks and move the other to the lowest notch in your oven. Preheat your oven to 350° F.
4) Remove the chicken from the brine and rub down with your spice rub.
5) Open your can and drink about half the contents. With a pointy tipped can opener, make two more openings in the top of the can. Place your can in the center of your baking dish (with sides to catch the juices). Lower the rear end of the chicken over your can. The can plus the chicken legs will form a tripod to hold it steady.
6) Bake the chicken for 1 to 1-1/2 hours, depending on the size, rotating half way through. Bake until a thermometer inserted between the thigh and body registers 170°. Let it sit for a few minutes after removing from the oven. Remove the can before serving and enjoy!
(As seen in the 7/23/09 "Our Food" column in The Montpelier Bridge)
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