Sexy Beer Chicken and a threesome made in heaven

If your mind was in the gutter just now, I’m not here to judge.  But it’s not that kind of threesome I’m referring to.

Walnut pesto.  Say it with me…walnuts, parmesan, thyme.  At first bite you may consider slathering it on yourself were you to be joining an actual threesome. The choice is yours.  We had ourselves a date night and enjoyed another delightful meal at Buvette.  See my first review here:  https://lessthanperfectmama.com/2012/07/25/date-night-at-buvette/

What a nice weekend.  Before we headed to the city, I enjoyed a facial in the afternoon, which is not something I’m accustomed to doing on any given Saturday.  So relaxing and I needed it.  Then the magical fairies, my Mom (a.k.a. Nonie Denise) and Aunt M, came over to watch the kids.  The next day, my husband decided to try his hand at brining a chicken and then bbq’d it.  Not that I find poultry sexy but I named it Sexy Beer Chicken since it was so darn good and I felt it deserved a unique name.  Here’s the recipe…

Sexy Beer Chicken

Sexy Beer Chicken

  • In pot large enough to submerge a whole chicken fill with water, 1/4 c salt, garlic, lemon, honey, white peppercorns
  • Do not add the chicken at this point
  • Bring mixture to simmer for a few minutes then remove from heat and cool
  • Meanwhile, make an herb butter to shove under the skin of the chicken
  • Herb butter is simply softened butter that has been combined with your favorite herbs/seasonings (thyme, sage, oregano, garlic, cayenne pepper or anything else you like)
  • Truss chicken after herb butter is in place and submerge chicken in cooled brine mixture.  Refrigerate overnight.
  • Before cooking, remove chicken from brine and pat dry.
  • Season with salt and pepper.  You can also oil the skin first, but my husband did a dry rub
  • Preheat your grill to 350F
  • Open a can of beer (he used Fosters) and put the can in the chicken’s cavity to prop it up  – the beer with steam the chicken as it cooks
  • Place chicken over indirect heat for about 1 hour and 10 minutes for a 5lb chicken (cooking times may vary)
  • Stick a thermometer into the inner thigh without touching the bone.  The chicken is done at 165F
  • Make sure you place the chicken over INDIRECT heat bc I did hear honeybun say Oh shit when the chicken almost caught on fire bc it was partly over the flame.  Just a tip.

The skin of the chicken was the most crisp and delicious I’ve ever had (dare I say better than my roasted chicken).  The meat was super-moist and had a subtle and totally different flavor than I’m used to in chicken.  We had broccoli and roasted potatoes with it but all we really wanted was the chicken.  The recipe came from my husband’s friend Tom who is an executive chef.  Thanks Tom!

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This entry was published on August 14, 2012 at 8:26 pm. It’s filed under Kids and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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