BEER BUTT CHICKEN

I adore Jamie Oliver for so many reasons, but I have found a new one to add to the list - his Beer Butt Chicken! Such a success of a recipe, so easy to make and one that you all need to try! For my birthday I was given his new cookbook, Jamie's America. It features recipes he learned through his trip across the US. One of the recipes was "beer can butt chicken." A chicken roasted on a beer can! This roasting method gives you tender and juicy chicken that is literally fall-off-the-bone good! I barley needed to apply any pressure to the chicken legs when I was serving it up, the fell right off!

This dish has a great "wow" factor to it and would be a fun thing to serve for a group! Also - a great twist-up to a classic Sunday night roast dinner!

Jamie Oliver's Beer Butt Chicken

Ingredients:

1 whole chicken

1 can Budweiser beer (or any other light beer) * I used a taller can for more support

A few sprigs of thyme

For the spice rub:

- 1 tsp fennel seeds

- 1 heaping tsp brown sugar

- 1 tsp chili powder

- 1 tsp paprika
- 1 tsp cumin
- Salt & pepper
- 3 tbsp olive oil

Directions:

- Preheat the oven to 400 degrees so it can warm up while you make your spice rub. Make sure you only have one rack in the oven, and that it is on the bottom.

- In a mortar & pestle (or just a regular bowl) crush fennel seeds and mix together with other spices.

- One spices are mixed together add the olive oil to create a sort of paste.

- In a roasting pan lay down the chicken and use your hands to rub the spices all over, in every nook and cranny.

- One covered with the rub, stuff the thyme sprigs into the top cavity of the chicken.

- Open the beer – take a few good gulps so that it is half full. Lower the bird onto the beer can so that it is standing straight up.

- Place in the oven and roast for about 1 hour 10 minutes – 1 hour 30 minutes, depending on how long it takes to make the skin perfectly golden brown.

- Once done, let rest under tin foil for about 10 minutes, then carve and serve.

** To make a simple gravy: use the pan drippings and over high heat add in some flour to make a roux. Once the flour has cooked a bit use some of the liquid from the beer can, whisk in and let the gravy thicken up. The drippings and leftover spices make such a flavourful and delicious sauce!

What do you think of this recipe? Would you try it out! Leave your comments and questions after each post!

photo credit: my own

FRENCH LEMON CHICKEN

I find that chicken is something you can get so bored by, so I am always on the hunt for new delicious chicken dishes and I definitley found one last night! French Lemon Chicken from an old LCBO Food & Drink Magazine. The chicken was baked, so nice and moist, and the lemon and garlic really enhance the flavours. The sauce is simple but so flavourful. The whole meal is perfect for a weeknight dish. Not too much work for a weeknight, and perfect if you are just making a meal for yourself!

The recipe is for four people, however I just cut it in half for either one or two breasts (make two and then you have leftovers for lunch!) Luckily last night I had one of my besties over to enjoy this delicious meal!

French Lemon Chicken

Ingredients:
- l lemon
- 1 head garlic
- 2 cups (500 mL) chicken stock, homemade or low sodium
- 2 tbsp (25 mL) olive oil
- 4 boneless chicken breasts, skin on
- Salt and freshly ground pepper
- 1 tbsp (15 mL) fresh thyme, chopped or 1 tsp (5 mL) dried
- 1/2 tsp (2 mL) granulated sugar
- 1/2 cup (125 mL) white wine
- 1/4 cup (50 mL) brandy

- 1/4 cup (50 mL) whipping cream

- 2 tbsp (25 mL) chopped fresh parsley

Directions:
- Grate enough peel from lemon to make 1 tbsp (15 mL). Remove any remaining peel and white pith from lemon and cut flesh into thin slices.
- Separate garlic into cloves, cut off root ends but do not peel. Add to chicken stock in a pot and bring to boil. Simmer three minutes. Strain stock and reserve. Peel garlic cloves. If garlic cloves are large, cut in half lengthways.

- Preheat oven to 450°F (230°C). Heat oil in a skillet over medium heat. Season breasts with salt, pepper and thyme, and fry skin-side-down four to five minutes or until golden brown. Turn over and fry second side for one minute. Remove breasts.

- Place skin-side-up in oiled ovenproof dish that fits chicken snugly. Discard fat from skillet. Scatter lemon slices and garlic cloves around chicken. Sprinkle sugar on lemon slices.
- Meanwhile, add wine to skillet, bring to boil, reduce by half. Stir in stock, brandy and grated zest. Bring to a boil, stirring. Add cream and continue to boil until slightly thickened, about five to eight minutes. Stir in parsley.
- Bake chicken for 15 to 20 minutes or until it is tender but not dry. Remove chicken and any lemon bits to serving platter. Scatter over garlic cloves. Remove any fat and pour any juices into sauce.
- To serve, pour sauce over chicken.

Serves 4

photo credit: my own