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More from chrismukkah
THIS is the recipe I've been wanting to try for a good while now...
From June's Cooking Light Magazine issue ...here we go!
1 1/2 teaspoons Hungarian paprika (any paprika will do however)
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper (I used crushed...close enough :P)
1/2 teaspoon chili powder (I didnt have this on paw, but I did have cayenne powder...we'll see how that goes :P)
1/4 teaspoon allspice
3/4 teaspoon kosher salt, divided
2 (12 oz) cans root beer, split (I might just use Dr. Pepper- next time)
2 teaspoons chilled unsalted butter
2 teaspoons cider vinegar
1 (3/12 lb) whole chicken (which they called to have skinned...NOT gonna happen sorry :P)
1 vertical roasting pan- if you dont have one of these, maybe a roasting rack or, four skewers pierced on the opposite sides of the bird and then placed on a pan, covered with foil- at least this way it can hold steady!
Now you can prepare the grill for indirect grilling- in my case however, I used the oven, preheated at 425 degrees.
Combine the seven ingredients and 1/2 teaspoon salt into a small bowl.
Now- what I did was a bit different (and it didnt call for it, but I would still recommend it) and that was- 1/2 of the spice mixture was rubbed onto the chicken, and then covered and refrigerated overnight. The OTHER half of the spice mixture...you will see!
Open both cans- and pour in 1 1/2 cans (or 18 oz) into small saucepan, reserving the remaining can which gonna be headed you know where :P
Add in the butter, cider vinegar, and the OTHER half of the spice mixture, and boil the sauce until it gets good and thick!
Once the oven is ready...VERY carefully put that chicken on the rack and let it roast/cook for an hour...hour and 15 minutes is what I did to be safe-
and spoon on the root beer sauce over the chicken about every fifteen minutes or so :3
Then when its done...and nice and cooked as you see here...just take it out of the oven VERY carefully (taking out the can from its rear is a bit tricky, but as long as its cool enough it should be doable) let it rest for a couple of minutes (if you can hold out that long... this is VERY good :P)
Serve with the slaw, and maybe a side of rice and thats it!
^_^
From June's Cooking Light Magazine issue ...here we go!
1 1/2 teaspoons Hungarian paprika (any paprika will do however)
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper (I used crushed...close enough :P)
1/2 teaspoon chili powder (I didnt have this on paw, but I did have cayenne powder...we'll see how that goes :P)
1/4 teaspoon allspice
3/4 teaspoon kosher salt, divided
2 (12 oz) cans root beer, split (I might just use Dr. Pepper- next time)
2 teaspoons chilled unsalted butter
2 teaspoons cider vinegar
1 (3/12 lb) whole chicken (which they called to have skinned...NOT gonna happen sorry :P)
1 vertical roasting pan- if you dont have one of these, maybe a roasting rack or, four skewers pierced on the opposite sides of the bird and then placed on a pan, covered with foil- at least this way it can hold steady!
Now you can prepare the grill for indirect grilling- in my case however, I used the oven, preheated at 425 degrees.
Combine the seven ingredients and 1/2 teaspoon salt into a small bowl.
Now- what I did was a bit different (and it didnt call for it, but I would still recommend it) and that was- 1/2 of the spice mixture was rubbed onto the chicken, and then covered and refrigerated overnight. The OTHER half of the spice mixture...you will see!
Open both cans- and pour in 1 1/2 cans (or 18 oz) into small saucepan, reserving the remaining can which gonna be headed you know where :P
Add in the butter, cider vinegar, and the OTHER half of the spice mixture, and boil the sauce until it gets good and thick!
Once the oven is ready...VERY carefully put that chicken on the rack and let it roast/cook for an hour...hour and 15 minutes is what I did to be safe-
and spoon on the root beer sauce over the chicken about every fifteen minutes or so :3
Then when its done...and nice and cooked as you see here...just take it out of the oven VERY carefully (taking out the can from its rear is a bit tricky, but as long as its cool enough it should be doable) let it rest for a couple of minutes (if you can hold out that long... this is VERY good :P)
Serve with the slaw, and maybe a side of rice and thats it!
^_^
Category Photography / Miscellaneous
Species Avian (Other)
Size 960 x 540px
File Size 437.3 kB
Comments