Desideria wrote:
> On Sat, 18 Apr 2009 13:18:24 -0500, "Nunya Bidnits"
> > wrote:
>
>> In ,
>> Janet Wilder > typed:
>>> Nunya Bidnits wrote:
>>>> In ,
>>>> Theron > typed:
>>>>> Any thoughts about slow cooking Cornish game hens? What temp? How
>>>>> long?
>>>>> Do you stuff. Do you cut and flatten it for grilling? Have any done
>>>>> the beer can
>>>>> technique with tiny fowl?
>>>>> Thanks for any thoughts,
>>>>>
>>>>> Ed
>>>> Cut and flatten = spatchcocking, and that's a good way to do small
>>>> birds.
>>>>
>>>> Personally I think the beer can is overrated. It tends to steam the
>>>> bird and make it mushy, and the skin doesn't crisp up very well.
>>> I don't know how you cook your beer can chicken, but mine is never
>>> mushy and the skin is always crispy. I made one on Tuesday on the gas
>>> grill with off-set heat and the lid closed. We had the leftovers in
>>> chicken enchiladas tonight.
>> What's in the beer can?
>
> Good question--in fact, I'd like to get a lot more advice and info
> from you, Janet! I just bought one of the stands for beer can chicken,
> and I'd like to try making my first, but not with beer in the can.
>
> Would you consider posting your recipe and method for beer can
> chicken?
>
> Thanks much! (just learning to grill, not planning to bbq)
>
> Desideria


If I'm not using beer, I like using lemon-lime soda, like 7-UP. I don't
think what's in the can flavors the chicken at all, but I was making it
for my grand girls who are visiting, so I used the soda. Truthfully, if
I start with half a can of liquid, at the end there is pretty much half
a can of liquid still left.

I think that most of the flavor comes from the rub that you put on the
outside of the chicken. I make one with granulated garlic, onion powder,
sweet paprika and Bell's® poultry seasoning. I don't cook with salt.
I also put a small potato or onion in the hole on top of the chicken and
I tie the wings down by encircling the chicken with white cotton
trussing twine.

I stand the chicken holder in a heavy-duty foil pan so the fat doesn't
get in the grill.

I keep the temperature (as read on the lid thermometer) at about 325°
F. It seems to be the best temp for roasting the chicken. The skin gets
crisp.

I will start it off with the breast facing the side of the grill
generating the heat. Turn it after 40 minutes then turn it back after 20
minutes for the rest of the cooking time. I do use an instant read
thermometer, but you can also use the drumstick wiggle method to test
for done.

The chicken is juicy but not mushy. The skin gets nice and crispy. It
has become our family's preferred way to make a roast chicken.

Note: Bell's® is not available everywhere, so here is a copy cat recipe
for it.


* Exported from MasterCook *

Bells Poultry Seasoning copykat recipe

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Hints And Tips Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 tsp dried rosemary
8 1/4 tsp dried oregano
7 1/2 tsp dried sage
6 3/4 tsp ground dried ginger
6 tsp dried marjoram
5 1/4 tsp dried thyme
1 1/2 tsp ground black pepper

Mix together and grind to fine powder.

Description:
"My favorite poultry seasoning"
Yield:
"1 cup"





--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does