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Chicken McBlurter
Letter to the
Editor
Dear
Mr. Miles aka: “Country Brewer”, “Goatee Wearer” etc,
I am in receipt of
your last newsletter and must say that such was quite an enjoyable read after
such a lengthy absence.
I also noted an article in regards what foods to
enjoy with the beloved drop and feel it only appropriate that I contribute a
much loved, tried and tested culinary delight for the information of yourself
and fellow brewers.
Without further ado, I would like to introduce you
to:-
“Chicken McBlurter”
This seasonal feast also goes under many
other names and I’m sure other titles will one day be added heightening its
popularity.
What you will
need:
A chook
or two or three or more …. – Without giblets and seasoning (yet). I find size 14
and up is the best size!
A Weber B-B-Q or similar, i.e.: Barbie with hood
and drip tray. Even a camp oven could be used provided it has a drip tray under
the chook.
BEER!!!! Ah, nectar of the gods. Only drama here is you may
have to buy a commercial brand – 375ml IN A CAN, not the bottle for obvious
reasons, as you will discover as you read on. If homebrew is to be used, I have
found using a soup can is the BEEZ KNEEZ and fill it up the three
quarters.
How you do
it:
Remove
the frozen / thawed chook from the fridge / freezer and take it out of its
wrapper! Hey, we may be dealing with blokes that have never cooked before. Give
the chook a good wash inside & out.
Have the Barbie fired up and
ready to go!
Take your can of beer, open it and swig a quarter to a half
out –AHHHHH, the joys of cooking! Increase the size of the hole or add extra
holes to the top or sides. I do this by attacking the can with a skewer. Hint:
Don’t go below the liquid level – very messy and wife will
flip!
Seasoning (optional) – can be placed within the can … I normally
only put in a tablespoon full. The rest of the seasoning can be packed within
the inside edges of the poor chook.
Now for the tricky bit … Up end the
chook, and using delicate poise & finesse, place the chook over the can so
that the edges go up into and within the chook (UUUGH) … imagine how the chook
feels?? The chook should be now standing upright supported by the base of the
can. You can try to pack more seasoning in between the can and the middle of the
chook if you really like seasoning.
I sprinkle a bit of seasoned salt
over the outside of the chook and it’s off to the Barbie we go. Place the chook
sitting on the can into the centre of your Weber with the drip tray directly
below. Put the lid on and by cooking the indirect way (Weber owners will know
what I’m talking about) cook that sucker for about an
hour!
The Out
Come:
Okay,
saving you from jumping in the Barbie and pulling the lid over, this is what
happens. The liquid within the can will heat up, boil and turn to steam. This
steam rises and diffuses into the flesh of the chook. Meanwhile the seasoning
within the can mingles with the steam and a taste sensation is created –
seasoned from the inside out! Whilst all of this is happening, the fat from the
chook dribbles down and falls harmlessly into the drip tray. What you end up
with is a virtually fat free chook with a crispy outside skin and flesh that
just melts in your mouth with a tantalizing hint of beer. Check that chook is
cooked and using great care and dexterity remove said chook from its throne,
carve up and VOILA!!!! Enjoy!
Hint: One time I
used a can of imported Guinness … Only trouble here was I couldn’t fit the lid
on properly as the can stood so high and I had to cut the can down. With such a
waste of beer and seasoning and not to mention the wife flipping (again), I
wouldn’t suggest you use this style of can. Come to think of it, I still don’t
know what happened to the “widget”!!
Hope this letter finds
you well and happy brewing and chook thingy
doing!!
S. Ronning -
Member No. 422
The
Editor
Every time I read this it
makes my mouth water … I love it!
Anyone who has any other prized
recipes, please email them to us at
beer_recipes@countrybrewer.com.au |
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