My first foray into "beer can chicken"; not particularly impressed. I usually remove the backbone and some of the ribs and roast/broil the chicken. This method renders moist flesh and crispy skin. I saw this recipe on America's Test Kitchen, an excellent show, and usually have good results with any of their stuff. This was a lot of extra work (loosening the skin, rubbing it w/ a salt/baking powder/pepper mixture and letting is sit for an hour. In actuality the skin, which was supposed to be crispy was not. Oh well.
Served a wing w/ breast portion and a thigh with green beans and mashed Yukon Gold potatoes topped with reduced cooking liquids.
No comments:
Post a Comment