In the spirit of Budget Living, the awesome magazine that apparently didn't anticipate their readers would be willing to forego buying magazines to pinch pennies, I roasted a pretty large chicken Sunday with the plan to make it last for several meals. Actually, I used the Chickcan to make a "beer can" or "beer-butt chicken," something that tastes far better than it sounds. The results were delish, and I had leftovers (a simple sandwich with chicken, lettuce, cheddar and spicy mustard in a pita) last night and I plan to have it again tonight and tomorrow night, in some form or fashion. I'll keep you posted.
The only problem is after so many days of chicken, I'll probably spend the money I saved at La Tea Room or Fresh just to get something different! I'd rather spend it on an issue of Budget Living, but alas...
Here's my recipe. Let's call it Batty (which translates to "butt" in the Jamaican patois) Chicken. Sounds better than butt chicken. And I used Red Stripe so it's fitting...
Beer Batty Chicken
(you must be 21 or older to follow this recipe to the letter)
Whole young chicken, left out of the fridge for about 30 minute to warm up a bit (don't let it get salmonella-friendly warm though)
Six-pack of Red Stripe (the piece de resistance!)
2 sprigs of fresh rosemary
1 medium onion, coursely chopped
2 lbs red potatoes, quartered or halved, depending on size
4 tablespoons of butter
4 garlic cloves, sliced
Lots of garlic powder
A good amount of Kosher salt
Plenty of fresh-ground black pepper
An empty beverage can, well-scrubbed (I downed a can of Diet Rite to get mine)
A Chickcan, or any other metal contraption designed for "vertical roasting"
Preheat oven to 350. Pour about half a bottle of Red Stripe into a glass. Drink it. Pour the other half into the empty can and set aside. Open another bottle of Red Stripe and pour the entire bottle into a glass. Sip frequently. Put rosemary and the slices from one garlic clove in the can. Cut off a couple of small, fleshy pieces off the lemon and add them to the can. Place the can in the vertical roaster and put it in the middle of your roasting pan. Throw the potatoes and onions in the pan around the vertical roaster. Drizzle them with a bit of olive oil and sprinkle with a little salt and lots of pepper. Check to see if your beer is gone. If it is, open another one and pour it into the glass. Sip slowly. Wouldn't want to overdo it, now would you?
Rinse bird well, inside and out, and pat dry with paper towel. Rub half a lemon (the half you cut a bit off of to put in the can) all other the bird, inside and out. Rub with a bit of the butter on the bird to make the seasoning stick and to help it brown. Carefully pull the skin up (don't separate it from the meat) and place the rest of the sliced garlic and the butter under it. Season the bird, inside and out. (Be sure to season liberally!) Place your soon-to-be-tasty chicken on the vertical roaster, tucking the wings to keep the tips from charring. Stuff the neck cavity of the bird with the other half of the lemon. Roast for approximately an hour, or until it is browned and the juices run clear (actual time will be based on the size of the bird, of course). When done, allow the bird to rest for a bit. I then carved mine while it was still "standing." Serve with a salad or any green veggie and the other four beers. Yum!