Herb And White Wine Beer Can Chicken Recipes

Steps:

• In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken., Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack., Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°., Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.

Steps:

• In a large mixing bowl, combine the garlic pepper seasoning, salt, rosemary, thyme and parsley. Rub inside cavity of chicken with mixture and heat grill. Open each can of beer, pour out (or drink) about 1/4 of the contents and place a chicken on end over the open can of beer with the tips of the legs pointing down. As the chicken cooks on the outside, the beer will get hot and steam the inside. Remove chicken from grill when cooked and let rest. Remove beer can from each chicken. Carve chicken into portions and serve.

Steps:

• Combine all rub ingredients in a small mixing bowl. Reserve 2 tablespoons of rub for wine mixture. Remove giblets and the neck from chicken. Apply rub all over, including cavity of bird. Pour wine into can and add reserved rub. Preheat grill. Place bird on grill balanced by the can. Grill over indirect medium heat for 1 1/2 to 2 hours, or until internal temperature of thigh is 170 degrees F. Remove chicken when finished cooking and let sit (with can still intact), for 10 minutes before carving.

Steps:

• Preheat oven to 350°F
• Heat olive oil in a large skillet on medium heat. sprinkle chicken with garlic powder and brown on both sides. Place chicken on paper towels.
• Spoon off fat and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally until onions are soft. Put in medium mixing bowl.
• In a small bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Add in wine and broth and stir until well mixed. Add to the onion and mushrooms.
• Place chicken in a roasting pan. Pour rest of ingredients over chicken. Cover with aluminum foil and cook until meat begins to fall off the bone, about 90 minutes.

Steps:

• In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
• Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
• Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
• Adjust seasoning. Garnish: Chopped fresh thyme.

Steps:

• Remove giblets from chicken; discard.
• Rinse chicken inside and out; pat dry.
• Cut off and discard excess skin and fat around body cavity.
• In a small bowl, mix olive oil, garlic, thyme, salt, pepper.
• With your fingers, gently loosen skin over breast, being careful not to tear skin.
• Gently rub thyme mixture evenly over breast meat beneath skin.
• Prepare barbecue grill and preheat for indirect-heat cooking.
• Rinse can (12-ounce soda or beer can) and shake dry.
• Pour wine into can, then carefully lower chicken over can until can is inside body cavity; Gently pull legs forward so chicken stands upright on can.
• Carefully set chicken and can, in this upright position, on center of grill (not over direct heat); cover charcoal grill and open vents; close lid on gas grill.
• Cook until and instant-read meat thermometer inserted through thickest part of breast to bone reaches 160*, about 1 hour.
• Using oven mitts, carefully remove chicken with can from grill, keeping it upright.
• Let chicken stand on can for 15 minutes, then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a carving platter or carving board.
• Carve chicken and serve, adding salt and pepper to taste.