Recipe provided by Chef Brett Corrieri of Mafiaoza's in Crestline Village
Beer Can Chicken
Ingredients
1 (4-pound) whole chicken
2 tablespoons olive oil
2 tablespoons salt
1 teaspoon black pepper
1 tablespoons dried rubbed sage
1 tablespoon dried thyme
1 tablespoon tarragon
1 can beer-good enough to drink
4 ounces good white wine
Method
Heat oven to 325 degrees.
Remove neck and giblets from chicken and save for stock. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and other dried herbs. Set aside.
Open beer can and drink it. Now fill half way with the wine. Place beer can on a sheet pan. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the sheet to the preheated oven and place in the oven on the second to lowest rack, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from oven, cover with foil, and let rest for 10 minutes before carving. Now serve the breasts for dinner and save the rest in the fridge.
Stock
Ingredients
2 carrots-rough chopped
1 onion- white-rough chopped
2 ribs celery-rough chopped
2 bay leaves
3 peppercorns
1 left over chicken with reserved giblets
Method
Pick the chicken clean of meat and reserve for soup
Place left over chicken in bottom of an soup pot that has a tight fitting lid
Cover with cold water (about 2-3 quarts) and place on stove over high heat
Bring to a simmer and skim any proteins that coagulate on the surface.
Cover the pot with foil then place the lid on over that. This will ensure a tight seal.
Place in oven and go to bed.
Remove from oven in the morning and add the rest of the ingredients. Return to oven and cook 1 hour.
Strain through a fine mesh sieve or cheese cloth and reserve for use in soup.
Soup
Ingredients
2 tablespoons butter or olive oil
2 quarts Home made stock
2 carrots-diced
2 ribs celery-diced
1/2 medium onion-diced
2 cups peas
Remaining chicken meat from recipe above
1/2 pound broad egg noodles
salt and pepper to taste
1/2 tablespoon tarragon
4 ounces white wine
Method
Heat butter or oil over medium heat in a soup pot
Add onions, carrots, celery and mushrooms and garlic. Add salt and sweat with the cover on until translucent.
Add wine and cook until mostly evaporated.
Add stock and bring to a boil-add noodles-bring back to a boil then reduce to a simmer-cook for 8 minutes
Add pea, tarragon and the pepper.
Cook until noodles are desire firmness.
Serve
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