Recipes


Please submit your recipes or variations to these classic favourites to info@wonderviewfarm.ca

Beer Butt Chicken (Drunken Chicken)

Ingredients

  • 1 (4-pound) whole chicken
  • 2 tablespoons vegetable oil
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons of your favorite dry spice rub
  • 1 can beer


Directions

Remove neck and giblets from chicken and discard. 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 dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, 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 grill and let rest for 10 minutes before carving.

(www.foodnetwork.com)


Slow Cooker Chicken

Ingredients

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper

3 1/2 to 4 1/2 lbs roasting or fryer chicken
1 cup chopped onion, approx 1 medium to large onion
4-5 carrots, scrubbed, no need to peel, chopped in halves or thirds
4 celery stalks, cut in thirds
2 garlic cloves, peeled and smashed
1 lemon quartered

Directions:

Combine rub ingredients in a small bowl.

Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken and pat dry with paper towels.

Rub garlic all over outside of the chicken. Put garlic inside the chicken. Rub the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.

Place onions, carrots and celery inside the slow cooker. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.

Remove chicken and place in a 9x13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

(www.thelittlekitchen.net)


Quick Roast Chicken

Ingredients

1 whole chicken 

2 tablespoons oil 

2 tablespoons melted margarine or 2 tablespoons butter 

1 1/2 tablespoons lemon juice (can use more lemon juice if desired) 

1 1/2 tablespoons seasoning salt (or use as much as desired) 

1 teaspoon garlic powder 

1/2 teaspoon fresh ground black pepper 

1/8 teaspoon cayenne pepper (optional) 

1 whole lemon (poked all over with holes using a fork, can use 2 small lemons, if you don't have any lemons an onion)


Directions:

Rinse the chicken inside and out well under cold water, then pat dry using a paper towel 

In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken

Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired). 

Place the lemon/s inside the cavity

Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking)

Using cotton string tie the legs together tightly

At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken)

Set oven to 450 degrees F

Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less)

Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).


(www.food.com)

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© The Wonderview Group 2012