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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Monday, June 4, 2007

Drunken Chicken

for this here recipe, ya will need
a special handy dandy lil device called a
Beer Can Chicken Holder Stander Upper
which kinda looks

most beer can chicken is cooked
outdoors on the grill
but this is how i bake it in my kitchen oven . . .

a 4- to 5-pound whole roasting chicken (innards removed)
a couple of drizzles of olive oil

a 12 ounce can of beer (whatever kind ya likes best)
2 celery stalks, cut into thirds (making 6 sticks)
1 small red onion, quartered
2 garlic cloves, whole
1 sprig of fresh rosemary, optional (but way good flavoring)
1 sprig of fresh lemon thyme, allso optional

1 teaspoon poultry seasoning
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 teaspoon dried cilantro
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cracked black pepper

to get the cooking process started off jest rite, pour half the can of beer into a frosty cold mug n chug it down. then put that there mug back in the freezer for later. now you're cookin . . .

preheat yer oven to 350 degrees.
line a shallow roasting pan with foil.

wash that chicken with cold water n pat dry with paper towels n
let rest at room temperature for 30 minutes before starting.
(ya can allso wash the heart n liver n gizzard n neck n place them all in a small baking dish n drizzle with a lil olive oil n season with some garlic powder n cracked black pepper n bake along with the chicken for the first 45 minutes or so. this here would be makin the cook's appetizer!!!)

remove the top of the beer can. stand the celery sticks up inside the beer can. push the
red onion chunks n the garlic cloves n the rosemary sprig n the lemon thyme sprig down into the beer can n put that stuffed beer can into the center ring of that there Beer Can Chicken Holder Stander Upper thang n place all that in the center of yer lined roasting pan.

in a small bowl, prepare the simple spice rub by mixing together all them seasonings: the
1 teaspoon of poultry seasoning n the 1 teaspoon of ground cumin n the 1 teaspoon of chipotle powder n the 1 teaspoon of dried cilantro n the 1 teaspoon of paprika n the 1 teaspoon of garlic powder n the 1 teaspoon of cracked black pepper (y'all can mix n match any kinda seasonings that u likes best).

sprinkle 1-1/2 teaspoons of the spice rub up inside the large body cavity of the chicken n then sprinkle another 1/2 teaspoon of the spice rub down inside the neck cavity.

drizzle the chicken with the olive oil, about 2 tablespoons worth. rub that oil around some to make sure that the entire bird is covered - give it a real good massage.

sprinkle the rest of that spice rub all over the exterior of the chicken, covering the surface evenly.

hold the chicken upright with its large body cavity opening facing down n then slide the chicken over the stuffed beer can being real carefull like so as to not to tip the can over.
ull the legs forward n tuck the wings behind the bird so that the chicken appears to be in a relaxed sitting position.

roast in the oven for 1-3/4 to 2 hours, depending on the size of the chicken (or until the internal temperature in the thickest part of the thigh reaches 165 degrees on an instant-read thermometer).
remove from the oven n let the chicken rest in its sitting position for 20 minutes n then remove the chicken from the can stand thang (be carefull not to burn yerself none. some times a extra pair of hands come in helpfull) n take to carving that chicken for supper.

note: since this chicken is gonna be in the oven for a while, go on ahead n pour yerselfs another beer in that there nice cold frosty mug in the freezer n sit a spell afore ya make up all the sides for yer meal.

helpfull tip: to enhance the flavorfull cooking process even further, use a wedge of lime (or apple or orange or whatever ya likes) to block the top neck cavity hole.

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