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Saturday, January 23, 2010

Wine Country Can Chicken

Have you heard of drunken chicken or beer can chicken, well here's a new version, Wine Country Can Chicken.  This is one of the most moist and flavorful chicken around!  It also is very easy and looks great when finished.  We retrieved this recipe from a PBS program we saw not to long ago.  The recipe was from the show called Primal Grill with Steven Raichlen.  Thanks to him I have a wonderful new chicken recipes.

Wine Country Can Chicken


The Players!



Rinse the chicken inside and out.  Remove and discard any fat inside the body and neck cavities. Place the sliced onion, crushed garlic, 2 tablespoons of olive oil, bay leaf, thyme, salt and pepper inside a large zip lock bag.  Pour 2 ¼ cups of Cabernet into the bag add the chicken and seal.



Place the bag in the refrigerator for at least three hours, turning the bag several times so it marinates evenly.



Make to rub by combining the Herbs de Provence and 1 tablespoon of coarse sea salt.






Wash out an empty beer or soda can and using a triangle beer opener, make 2 additional holes in the top.  Using a funnel or measuring cup with spout, pour ¾ cup of wine into the can.



Remove chicken from the marinade and pat dry with paper towels (you can discard the marinade).
Isn't he a pretty color!



Holding the bird upright with the opening of the body cavity at the bottom, lower the bird onto the can so the can fits snugly into the cavity.  Pull the chicken legs forward to form sort of a tripod, so the bird stands upright.  Place chicken on a covered Pyrex pie plate with heavy-duty aluminum foil to use as a drip pan (you can use an aluminum pie plate or anything else that will allow the chicken to stand upright).



Place the bird in the center of the preheated grill (or in the oven on a low shelf so the bird fits).  A 3 ½ lb bird takes about 1 hour at 350 degrees - be sure and check the chicken with a thermometer – it should be at 165 degrees in the thickest part of the thigh (a smaller bird takes less time, a larger bird takes more).



Remove the bird from the grill/oven and let it rest for 5 minutes at room temperature.



Carefully lift the chicken off the beer can (ask for help as it is easier with two people) taking care not to spill the hot wine.



Carve and serve with your favorite veggies.  Of course don't forget the wine!

Adapted from the Primal Grill


Wine Country Can Chicken

1 whole chicken (3 ½ TO 4 pounds)
1 small onion thinly sliced
2 cloves garlic crushed
3 tablespoons olive oil divided
1 sprig of fresh thyme or 1 teaspoon dried thyme
½ teaspoon coarse sea salt
½ teaspoon black pepper
1 bottle of Cabernet Sauvignon (for cooking, not drinking)

Rub:
2 tablespoons Herbs de Provence
1 tablespoon of coarse salt

Rinse the chicken inside and out.  Remove and discard any fat inside the body and neck cavities. Place the sliced onion, crushed garlic, 2 tablespoons of olive oil, bay leaf, thyme, salt and pepper inside a large zip lock bag.  Pour 2 ¼ cups of Cabernet into the bag add the chicken and seal.  Place the bag in the refrigerator for at least three hours, turning the bag several times so it marinates evenly.

Make to rub by combining the Herbs de Provence and 1 tablespoon of coarse sea salt.

Remove chicken from the marinade and pat dry with paper towels (you can discard the marinade).  Sprinkle 1 teaspoon of the rub inside the cavity and ½ teaspoon inside the neck cavity of the chicken.  Rub the remaining tablespoon of olive oil over the entire bird evenly. Sprinkle the outside of the chicken with the rub.

Wash out an empty beer or soda can and using a triangle beer opener, make 2 additional holes in the top.  Using a funnel or measuring cup with spout, pour ¾ cup of wine into the can.  Holding the bird upright with the opening of the body cavity at the bottom, lower the bird onto the can so the can fits snugly into the cavity.  Pull the chicken legs forward to form sort of a tripod, so the bird stands upright.  Place chicken on a covered Pyrex pie plate with heavy-duty aluminum foil to use as a drip pan (you can use an aluminum pie plate or anything else that will allow the chicken to stand upright).

COOKING - Your can either cook this on your grill outside or in your oven at 350 degrees. 

Preheat grill or oven to 350 degrees. 

Place the bird in the center of the preheated grill (or in the oven on a low shelf so the bird fits).  A 3 ½ lb bird takes about 1 hour at 350 degrees - be sure and check the chicken with a thermometer – it should be at 165 degrees in the thickest part of the thigh (a smaller bird takes less time, a larger bird takes more).  Remove the bird from the grill/oven and let it rest for 5 minutes at room temperature.  Carefully lift the chicken off the beer can (ask for help as it is easier with two people) taking care not to spill the hot wine.

Carve and serve with your favorite wine.

 Happy Eating!










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