Beer Can Chicken Recipes

Chicken Spaghetti with Beer
Ingredients:

• 12 Ounces of cooked Spaghetti.
• 1 Tablespoon of Butter.
• 2 Tablespoons of Bacon Drippings.
• 1 Cup of Chopped Onions.
• 1 Cup of Chopped Celery.
• 1 Cup of chopped Green Bell Peppers.
• 6 Ounces of sliced Mushrooms.
• 3 Cloves of Minced Garlic.
• 2 Teaspoons of Chili Powder.
• 1 Tablespoon of Flour.
• 1 can of Beer.
• 15 ounces of diced Tomatoes.
• Chili sauce - cup.
• Half and half - cup.
• 2 tablespoons of minced Parsley.
• 4 cups of cooked chicken that is cut into chunks.
• 2 ounces of cooked and drained Pimiento.
• 2 cups of shredded Cheddar Cheese.

Preparation:

• Preheat the oven to about 350 and grease a large baking dish.
• In a small bowl, toss the butter and spaghetti together and then set the bowl aside.
• Next, warm the drippings of bacon in a small skillet over a medium flame and cook the celery, mushrooms, onions, bell peppers, garlic along with Worcestershire sauce and chili powder until the vegetables are softened.
• If the mixture starts getting dry, make sure you cover the skillet. Sprinkle the flour while stirring it so as to mix it well and add the stock or beer along with the chili sauce and tomatoes.
• Bring the whole mixture to a boil and then reduce the heat and cook for another 30 minutes until the mixture thickens. Once this is done, remove the pan from the stove and stir in the parsley and the half and half.
• Pour this sauce over the spaghetti and then toss well.
• Layer half the sauce and spaghetti mixture into the baking dish. Top each half with cheese, chicken and olives. Then, add the next spaghetti layer and repeat the toppings. The casserole should then be covered and refrigerated overnight.
• Remove the casserole at least 30 minutes before you bake it. Bake the casserole for roughly 25 minutes until all the cheese has melted and the sauce is bubbling over the edges.

Baked Chicken with Beer
Ingredients:

• 6 slices of diced bacon.
• 3 or 31/2 pounds of chicken pieces, especially the legs.
• 4 thinly sliced onions.
• 2 tablespoons of flour.
• a teaspoon of black pepper.
• a teaspoon of ground marjoram.
• a teaspoon of leaf thyme.
• 1 teaspoon of sugar.
• 1 teaspoon of salt.
• 1 clove of minced garlic.
• 12 ounces of beer.
• 2 tablespoons of cider vinegar.

Preparation:

• In a large saucepan or a Dutch oven, fry the slices of bacon until they become crisp. Once done, remove the slices and place on paper towels to drain them out.
• Over a medium-sized flame, cook the chicken pieces along with the bacon drippings until they turn brown. Once this is done place them on a platter.
• Cook the onions for about 5 minutes until they become tender. Drain off any excess fat.
• Sprinkle on the marjoram, thyme, flour, pepper, sugar, garlic and salt and then stir in the room temperature beer.
• Cook this mixture over a medium flame and keep stirring until the mixture becomes bubbly and thick.
• Once this is done, stir in the cider vinegar and put the chicken back in the pot.
• Sprinkle this with bacon and cover the dish. Bake the dish for about 55-65 minutes until the chicken starts to become tender.

Beer Braised Chicken
Ingredients:

• 4-6 boneless chicken breasts
• 1 can of beer.
• 1 cup of chili sauce.
• 4 - 6 medium-sized potatoes that are peeled and cut into chunks.
• 2 ribs of sliced celery.
• 4 peeled and sliced carrots.
• 1 medium-sized sliced onion.
• cup of flour that is mixed with cold water to make a paste.
• Chopped parsley for the garnish.

Preparation:

• Mix all these ingredients together except the flour in a cooker.
• Cover the cooker and cook on low heat for about 7 hours until the chicken is well cooked but still slightly moist.
• Add the flour and the water paste to this sauce during the last half an hour.
• Keep cooking until the sauce thickens.
• Arrange the meat and vegetable on a large platter and serve the sauce separately.
• Garnish the dish with parsley.