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Friday, June 14, 2013

Beer Can Chicken and Grilled Broccolini

Last weekend, my husband and I traveled up to my family's cabin on Lake Superior. We spent our time reading, hiking, collecting rocks and of course cooking! I wanted to make a beer-can-chicken, something my dad always loved to cook on the grill. Placing a half-full beer can under the chicken while cooking traps in the moisture, creating a moist and tender chicken. The flavor of beer is surprisingly faint after cooking, because the alcohol evaporates at high heat. The chicken tastes similar to the flavoring of beer-battered onion rings. Cooking our chicken on the grill did not work because our beer can was too tall for the grill lid, so we placed it in the oven instead- which turned out just as delicious. We used the grill to cook our broccolini side dish. I used the pan drippings to make a delicious homemade gravy. To prepare the gravy, I whisked in butter, milk, a pinch of flour, sour cream and spices to taste. 

I have posted the recipe I followed below for your reference:

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