Try these classic beer-can chicken recipes!!!

Cosa Nostra Cuckoo

Within the open countryside and quaint villages of Sicily comes another excursion into the wonders of cuckoo culinary delights. Here is a chicken recipe that can’t be refused! Be careful with this recipe as it has long been considered a family secret and one doesn’t want to end up sleeping with the chickens. Try it and enjoy. If life’s trials begin to stress you and Vito wants his cash, fuhgedduhboutit! After all…“Whaddaya gonna do”? Make some great chow and drink to your paisson’s longevity...Capiche?

Basic Stuff 1-3 to 6 lb. chicken ½ c extra virgin olive oil Rub 2 tsp. ground rosemary 2 tsp. garlic powder 1 tsp. oregano Liquid Flavor Essence 12 oz. of a dry Merlot or Chianti wine

Cooking Directions:

• Place the bird over a beer-can filled about ¾ full of beer, or on the flavor tower of the Poultry Pal
  
• Using a basting brush, paint the critter with
  the olive oil and generously apply the rub.
• Add the wine and any remaining rub into the Flavor Base.
• In a conventional oven, cook at 350 degrees for 1¼ to 1½ hours or until the drippings are clear and the leg quarters move easily in their joints.
• Remove cooked chicken from grill or oven, let stand five minutes and garnish with baby carrots and broccoli cuttings.

Serve with some antipasto, a fresh salad, some fine dry red wine, red potatoes with capers and ricotta stuffed Portabella mushrooms. A fine cognac will make for a great apéritif after this wonderful meal.

Copyright 2004 Red Owl Publications

Belfast Blarney Spud Bird

“There once was a chicken from Derry,
Who hopped around blissful and merry.
With the Poultry Pal’s tower,
He’d be cooked in an hour With a taste and a texture quite scary.”

Indeed, this Irish delight will combine the lightness of potato with a hint of oak-aged whiskey to create a bird which will engender the spontaneous generation of limericks and a plethora of blarney around the table and out into the streets. Watch out for the leprechauns with this one.

Basic Stuff 1-3 to 5 lb. chicken ½ c ranch salad dressing 1 c instant potato flakes Rub 1 tsp. Kosher or Sea Salt 1 tsp. black pepper 1 tsp. garlic powder Liquid Flavor Essence 6 oz. Irish whiskey 6 oz. dark beer

Cooking Directions:

• Using a basting brush liberally paint the chicken with the ranch dressing.
  
• Roll the bird in a pan containing the instant potato flakes.
  
• Fill an empty beer can about ¾ full or the flavor base of the Poultry Pal with the liquid flavoring essence.
• Place the bird over a beer-can filled about ¾ full of beer, or on the on flavor tower of the Poultry Pal
• If using a Poultry Pal, line the base of the Flavor Tower with small red potatoes and chunks of cubed onion.
  
• In a conventional oven, cook at 350 degrees for 1¼ to 1½ hours or until the drippings are clear and the leg quarters move easily in their joints.
  
• Remove Blarney Bird from the grill or oven, and let stand 5 minutes.

Serve with a fine dark beer, fresh salad and green beans spiced with dill weed. The luck of the Irish and charms of the leprechauns will permeate your dinner table. Be careful however; you may find your diners suddenly spouting limericks and quickly leaving the table to find green socks and 4-leaf clovers.

Copyright 2004 Red Owl Publications