Tag: lose the beer gut

As opposed to last weeks Beef and Guinness Stew today’s cooking with beer recipe (Beer Can Chicken) is a summer classic. I usually prefer to make this baby on the grill but due to the 25 cm (12 inches) of snow we had over the weekend the barbecue is covered and out of commission.

Not to worry, my version of Beer Can Chicken tastes just as good roasted in the oven.

The beer of choice for today’s Beer Can Chicken is a lager but any variety or your favorite kind will do. I’ve even seen people get creative, add sangria to an empty beer can, shove it up the chicken and fire it on the BBQ.

Like Beer Chili Con Carne this recipe takes a half can of beer so make sure to take a few gulps while prepping. (Little gulps… Leave half for the Chicken)

Watch below to see how it’s done:
 

Beer Can Chicken

Here’s what you need for the Beer Can Chicken:

• 1 – 3-4 pound Chicken (innards removed, washed inside/out and patted dry)
• 1 can of Beer (Lager)
• 2 cloves of garlic (finely chopped)
• Half a lemon
• Dried Rosemary and Thyme
• Extra Virgin Olive Oil
• Sea Salt and Freshly Ground Black Pepper

How to put it all together:

Remove the innards (if any) from your chicken. Wash inside and out and pat dry.

Preheat your oven to 450°F but before you do make sure to place the bottom rack at its lowest position and remove the middle rack so the chicken can stand stall.

Finely Chop your fresh garlic, place in a bowl and mix together with a few pinches of rosemary and thyme.

Drizzle the chicken with olive oil and season with sea salt and pepper, rubbing it in all over.

Pat down the bird with the garlic, rosemary and thyme and squeeze the juice of half the lemon all over.

Place the (half full) beer can into a roasting pan (on a solid surface) and stand the bird (cavity down) onto the can using the legs to balance like a tripod.

Turn the oven down to 400°F and carefully place the bird in the oven. Cook for approximately 1 hour and 20 minutes checking mid way through to make sure it isn’t drying out. Once done, remove and let stand covered with a clean towel for 10 minutes.

Carve it up; serve with a side of roasted brussel sprouts, asparagus and sweet potato and enjoy.

How to make your roasted brussel sprouts, asparagus and sweet potato:

Chop the ends off the brussel sprouts and remove the outer leaves. Chop the sweet potato into small cubes. Wash and dry the brussel sprouts, asparagus and sweet potato. Place everything into a bowl and season with sea salt and black pepper. Add approximately half a tablespoon of Extra Virgin Olive Oil and a teaspoon of Red Chili flakes. Mix well.

When there are 40 minutes left on the timer for the Beer Can Chicken put the brussel sprouts and sweet potato into a roasting dish and then into the oven. Add the asparagus for the last 10 minutes.

Soooooooooo good.

Yours in health,

Sean

PS. Follow the link for more Cooking With Beer Recipes.

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With the Super Bowl this Sunday what better time to not only introduce the new series (Cooking with Beer) but also share my all-time favorite recipe- Beer Chili Con Carne.

This easy to make recipe is packed so full of flavor you won’t even realize it is one of the healthiest Chili recipes on the planet.

When you combine the fiber from the veges and legumes (black and kidney beans) with the mouth watering spice concoction… you get a heart healthy, beer belly reducing bowl of glorious-ness.

Watch below as I show you how it’s done:
 

Chili Con Carne and Beer

Here’s what you need:

• 2 Medium Yellow Onions
• 2 Cloves of Garlic
• 2 Carrots
• 2 Celery Stalks
• 2 Red (Green, Yellow or Orange) Bell Peppers
• Big Handful of Mushrooms
• 1 Small Zucchini
• 1 – 24 oz Can of Diced Tomatoes
• 1 – 12 oz Can of Chick Peas (Garbanzo Beans)
• 1 – 12 oz Can of Black Beans
• 1 – 12 oz Can of Kidney Beans
• 1 pound of Extra Lean Ground Carne/Beef (Turkey or Chicken)
• 1 Can of your favorite Beer
• 2 table spoons of Extra Virgin Olive Oil
• 2 heaping tablespoons of Chili Powder
• 2 table spoons of Balsamic Vinegar
• 1 heaping teaspoon of Ground Cumin
• 1 heaping teaspoon of Cinnamon
• 1 teaspoon of Red Chili Flakes (more or less depending how spicy you like it)
• Sea Salt and freshly ground Black Pepper

 
How to put it all together:

Crack open the can of Beer and sip slowly making sure to save half of it for later.

Chop up all the veggies. Pour 2 tablespoons of olive or coconut oil into a large pot and turn to medium/high heat.

Toss in all the chopped veggies and add in the following spices: 2 heaping table spoons of Chili Powder, 1 heaping tea spoon of Ground Cumin (or Coriander), 1 heaping tea spoon of Cinnamon, 1 teaspoon of Red Chili Flakes (more or less depending how spicy you like it) and a pinch of salt and pepper.

Stir every 30-45 seconds for about 8-10 minutes.

Add the entire can of Diced Tomatoes. Drain and Rinse the Chick Peas, Black and Kidney Beans and stir them into the pot.

Pour in the 1/2 Can of your favorite Beer. With your wooden spoon slowly stir in and break apart the Ground Carne (allowing it to cook in the chili).

Stir in the 2 tablespoons of Balsamic Vinegar, and add another pinch of salt and freshly ground black pepper.

Reduce heat, cover and allow to simmer for about an hour or more, stirring occasionally.

Serve garnished with a scoop of plain Greek yogurt, some grated cheddar cheese and freshly chopped cilantro. Sooooo Good. Makes about 6 – 8 servings.

Enjoy.

Yours in health,

Sean

PS. Stay tuned for another one of my favourites – Beef and Guinness Stew.

Click Here and Start Earning Your Beer