Saturday, 8 June 2013

Can-Can Chicken Recipe

I apply my chicken with an assortment of 2 glasses apple cider and 1 tbsp balsamic apple cider vinegar. This contributes wetness to the sharp skin, but will require an additional 15 to 30 minutes of cooking. —Steve Bath, Lincoln subsaquently, Nibraska 
Can-Can Chicken Recipe


    1 tbsp kosher salt
    1 tsp. sugar
    1 tsp. red onion powder
    1 tsp. beans powder
    1 tsp. cayenne spice up pepper
    1 tsp. paprika
    1 tsp. ground mustard
    1 broiler/fryer poultry (3-1/2 to 4 pounds)
    1 can (12 ounces) beer


    In a normal size dish, merge the first seven substances. With fingertips, properly release epidermis from chicken; rub liven combination under and over epidermis. Put chicken wings under poultry. Chill for 1 hour.
    Prepare bbq grill for oblique cooking. Completely cover all sides of an 8- or 9-in. cooking pan with aluminum foil. Position a beer-can poultry holder in pan. Eliminate half of the alcohol from can; save for another use. Using a can operator, make additional large gaps in top of can. Add alcohol can to holder.
    Position poultry top to bottom onto holder. Position pan on bbq grill holder. Grill, covered, over oblique method heat for 1-1/4 to 1-1/2 hours or until a temperature gauge placed in upper leg flows 180°.
    Eliminate pan from grill; covering poultry with aluminum foil. Let stand 10 minutes. Carefully remove poultry from holder. Yield: 6 meals.

Nutritional Facts 1 providing (1 piece) is equal to 321 calories, 17 g fat (5 g soaked fat), 102 mg cholesterol, 1,031 mg sodium, 4 g carbs, track fiber, 33 g proteines

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