Beer Can Chicken w/Lemon Sauce & Lemon Pasta

Beer Can Chicken
Beer Can Chicken

Here is my first live television appearance on my local channel called WBRE.  I cooked a simple beer can chicken recipe as well as a lemon sauce and lemon pasta.

As crazy as it is to be on live television, everyone was really nice and I loved getting this experience.  They asked me to come back, so I will be making a new dish this summer!

Beer can chicken is a unique recipe that steams the inside of the bird and bronzes the outside of the bird making the meat succulent and the skin crunchy.  Flavor your chicken with salt and pepper only and adorn it with the lemon sauce and colorful veggies at the end!  I don’t even like beer, but I will never make my chicken any other way.  When you see a six pack in my fridge…you know I’ll be making some chicken soon!  These recipes definitely have the queen’s approval!

Beer Can Chicken w/Lemon Sauce and Vegetables
1 roaster chicken
1 can of beer
Lemon Sauce w/Veggies
1 1/2 cup chicken broth
1-2 tbsp corn starch
2 tbsp unsalted butter
2 shallots (chopped)
2 tbsp fresh parsley (chopped)
1 large carrot (cut in half moons)
1 orange bell pepper (chopped)
1 red bell pepper (chopped)
zest of one lemon
juice of one lemon
salt and pepper to taste
     Preheat oven to 375 degrees.  Take the chicken and place it in a pan.  Pour some olive oil on it and season it with salt and pepper.  Open the can of beer and take the cavity of the chicken and place it over the can.  If you have a beer can chicken holder, that will work even better.  Place a roasting pan underneath the chicken, and make sure the chicken cooks standing up on the beer can.  Place in the oven for about an hour or until the internal temperature of the thigh is 165 degrees.
     In a saute pan, sizzle the butter and add the chopped shallots until they are browned.  Add the chopped carrot and bell peppers and saute them for a few minutes (until tender).  In a separate bowl, whisk the chicken broth and corn starch so that no lumps can be seen.  Pour in the mixture, add the lemon zest, lemon juice and salt and pepper to taste and allow it to reduce for about 10 minutes on medium to high heat until thick.
     The beer will steam and cook the inside of the chicken and the oil and salt and pepper will create a flavorful crisp outside of the chicken.  Take the chicken out of the oven and let it cool for about 10 – 15 minutes.  Gently and carefully remove it from the beer can and dispose of the beer can.  Place it on a platter and cut the portions as desired.  Spoon the lemon sauce with vegetables on each portion and ENJOY!
Lemon Pasta
1/2 lb uncooked spaghetti (half a box of a regular portion of pasta)
Lemon Infused oil
1/2 cup olive oil
zest of one lemon
juice of one lemon
5 garlic cloves (minced)
1/2 bunch of fresh parsley (chopped)
salt & pepper to taste
     Place the olive oil, lemon zest, lemon juice & garlic, mix together and let it sit for an hour.
     In a spaghetti pot, boil enough water to cover the spaghetti and place salt in the water.  Follow the directions on the pasta box, but the regular amount of time to cook spaghetti is about 8-10 minutes depending on if you want it al dente or softer in texture.
     After the spaghetti is cooked, place it in the pasta platter and pour over the lemon and garlic infused olive oil. Sprinkle the fresh parsley on top of the pasta.  Mix together and serve!  It is summer in a bowl!  Enjoy!

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