Beer Chicken - Tilted Forum Project - TFP - Sexuality, Philosophy and Political Discussion

Starkizzer · 07-10-2008, 03:13 PM

Here's a recipe I threw together the other day...turned out pretty good.

One whole chicken
One bottle of Sierra Nevada Pale Ale
Dried parsley
Dried oregano
Garlic
Poultry seasoning ( if the unsalted kind then salt will be a good addition)
Red chili flakes (more you add the better the heat

)
Chili powder

Place chicken in a one gallon ziplock bag. Pour in bottle of beer and all the seasonings. Add as much of any one seasoning as you would like, within reason of course. Marinate all day, then pop into a pyrex dish and place in the oven at 375, using a meat thermometer until internal temp of clucky gets to be 180. Save the marinade and baste chicken regularly while cooking.

This turned out really yummy, I served it with garlic mashed potatoes and seasoned cauliflower.

onesnowyowl · 07-10-2008, 05:38 PM

Sounds tasty!

A couple food safety notes--the recommended internal temperature for poultry has changed from 180 to 165 degrees. And don't baste too close to completion with the marinade, unless the marinade has been brought to a boil. Cross contamination can have nasty consequences.

For more information: http://www.fsis.usda.gov/FactSheets/...ting/index.asp

Starkizzer · 07-10-2008, 06:21 PM

Oh thanks for that addition! I didn't know they lowered the temp standard. I still cook my chicken till about 180 because every time I cook for any less I still get blood spots, could just be due to crappy apartment oven.

*Extra note: all of my marinade had been added within an hour and I would pull the liquid from the pan to baste with for the rest of the time. This let the chicken cook in the beer and be basted as well. The lower part of the chicken was awesome and the breast stayed really moist.

Pogue Mahone · 07-29-2008, 10:18 AM

Sounds great. Are you using a 12oz bottle of SA or a bomber?

Starkizzer · 07-29-2008, 01:30 PM

Quote:

Originally Posted by Pogue Mahone

Sounds great. Are you using a 12oz bottle of SA or a bomber?

Yea it was a 12oz bottle. Tho I don't see any reason you couldn't use more if you wanted.

cameroncrazy822 · 08-27-2008, 07:23 AM

We tried something similar while camping... take the chicken (inside cleaned out) and put a can of beer inside with holes poked in it. Wrap the chicken in aluminium foil and place upright on the campfire (grate covered camp ring with enough hot embers to cook it for about an hour). Turned out super moist and tasty.

Starkizzer · 08-27-2008, 09:37 AM

I saw Paula Deen from the Foodnetwork do something like that. It looked interesting. What kind of beer did you use? im2smrt4u won't buy any of the standard beers that come in cans. (BEER SNOB!)

im2smrt4u · 08-27-2008, 09:41 AM

Quote:

Originally Posted by Starkizzer

I saw Paula Deen from the Foodnetwork do something like that. It looked interesting. What kind of beer did you use? im2smrt4u won't buy any of the standard beers that come in cans. (BEER SNOB!)

We could use a can of Oskar Blues Dale's Pale Ale.

cameroncrazy822 · 08-27-2008, 11:51 AM

Quote:

Originally Posted by Starkizzer

I saw Paula Deen from the Foodnetwork do something like that. It looked interesting. What kind of beer did you use? im2smrt4u won't buy any of the standard beers that come in cans. (BEER SNOB!)

Yeah I can't say I'm a beer snob so it was a domestic light beer. You could however utilize a can of another sort by cutting the appropriate holes and then draining it and adding the snobby beer of your choice. LOL

07-10-2008, 03:13 PM	#1 (permalink)
Starkizzer Hi floor! Make me a samwich. Join Date: May 2005 Location: Victorville/Pomona	Beer Chicken Here's a recipe I threw together the other day...turned out pretty good. One whole chicken One bottle of Sierra Nevada Pale Ale Dried parsley Dried oregano Garlic Poultry seasoning ( if the unsalted kind then salt will be a good addition) Red chili flakes (more you add the better the heat ) Chili powder Place chicken in a one gallon ziplock bag. Pour in bottle of beer and all the seasonings. Add as much of any one seasoning as you would like, within reason of course. Marinate all day, then pop into a pyrex dish and place in the oven at 375, using a meat thermometer until internal temp of clucky gets to be 180. Save the marinade and baste chicken regularly while cooking. This turned out really yummy, I served it with garlic mashed potatoes and seasoned cauliflower. __________________ Formerly LCfedup Starkizzer Fan Club President: im2smrt4u Vice President: Tully Mars Secretary of the Interior: jerseyboy

07-10-2008, 05:38 PM	#2 (permalink)
onesnowyowl feeling evil Join Date: Apr 2003 Location: Corvallis, Oregon	Sounds tasty! A couple food safety notes--the recommended internal temperature for poultry has changed from 180 to 165 degrees. And don't baste too close to completion with the marinade, unless the marinade has been brought to a boil. Cross contamination can have nasty consequences. For more information: http://www.fsis.usda.gov/FactSheets/...ting/index.asp __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

07-10-2008, 06:21 PM	#3 (permalink)
Starkizzer Hi floor! Make me a samwich. Join Date: May 2005 Location: Victorville/Pomona	Oh thanks for that addition! I didn't know they lowered the temp standard. I still cook my chicken till about 180 because every time I cook for any less I still get blood spots, could just be due to crappy apartment oven. Extra note: all of my marinade had been added within an hour and I would pull the liquid from the pan to baste with for the rest of the time. This let the chicken cook in the beer and be basted as well. The lower part of the chicken was awesome and the breast stayed really moist. __________________ Formerly LCfedup* Starkizzer Fan Club President: im2smrt4u Vice President: Tully Mars Secretary of the Interior: jerseyboy Last edited by Starkizzer; 07-10-2008 at 06:26 PM.

07-29-2008, 10:18 AM	#4 (permalink)
Pogue Mahone Tilted Join Date: Mar 2007 Location: Denver, Colorado	Sounds great. Are you using a 12oz bottle of SA or a bomber? __________________ Walk a little further off the beaten path And we'll drive on even if we get there last Our backs against the wall And we will lunge and bite And we'll RAGE! RAGE! RAGE! against the dying of the light!

08-27-2008, 09:37 AM	#7 (permalink)
Starkizzer Hi floor! Make me a samwich. Join Date: May 2005 Location: Victorville/Pomona	I saw Paula Deen from the Foodnetwork do something like that. It looked interesting. What kind of beer did you use? im2smrt4u won't buy any of the standard beers that come in cans. (BEER SNOB!) __________________ Formerly LCfedup Starkizzer Fan Club President: im2smrt4u Vice President: Tully Mars Secretary of the Interior: jerseyboy

08-27-2008, 07:23 AM	#6 (permalink)
cameroncrazy822 Junkie Join Date: Nov 2003 Location: MD	We tried something similar while camping... take the chicken (inside cleaned out) and put a can of beer inside with holes poked in it. Wrap the chicken in aluminium foil and place upright on the campfire (grate covered camp ring with enough hot embers to cook it for about an hour). Turned out super moist and tasty.