Sorry friend i was away from blogging coz of ma dad as he was not well but now Praise Jesus he is fine & still recovering and i m back to blogging again and ma first post after ma break.
Ma father is a teacher, mentor, hero, friend to me the important values of life. The bond between a father and his daughter is special. The bond carries father and daughters through sunny and stormy phases, growing stronger over time. He is the pillar of ma home and when I m low he alwys guide me and make a again strong, but when this pillar is hurt,sick how a daughter can bear the same thing happen to me when I heard he was not well I m totally lost couldn’t control ma self.
Prayer to Jesus please heal ma dad and Jesus answer our prayer he touch him heal him and he is feel better now, the value of a parent know but each of us how important they are n alwys will be.
Beer Can Chicken yes you hear me correct for the first time to bake i was bit nervous & same time so excited that was ma mix faction with reaction hahaha.
Well at the back of ma mind it might not explode and just start baking i place the baking tray with the chicken tag with beer and after sometime to open oven i was bit nervous coz i really want to pour beer and it taste was outstanding slow cooking and when the result i saw speechless & believe me this chicken is so juicy and i never had so juicy and terrific while have the taste masala and booze of beer, butter and cant explainable but when u try you will believe what exactly i mean.
This was ma kids favorite and ma daughter love barbican with apple flavor.
So here is ingredient listed below :
Chicken 1 whole
Beer can 1 (Barbican – I use green apple flavor)
Butter – 100 grm.
Brown Sugar 3 tbsp.
Paprika 2 tbsp.
Chilly pwd. 1 tbsp.
Tandoori masala 4 tbsp.
Oregano 1 tbsp.
Lime 1 (for garnish)
Spring Onion (for garnish)
Salt and pepper to taste
Clean and rinse chicken with cold water, pat dry with paper towels. Take a butter and rub chicken inside and inside the skin also take care the skin should not cut.
Take a bowl add brown sugar, tandoori masala , salt, pepper, oregano and mix well then rub these ingredient to chicken inside and dry rub, set aside for 15 to 20 minutes.
Put on the oven to 150 to 175 degrees F, open a beer can and half pour into glass to pour while baking (the can needs to be about half full ).
Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
Take a baking tray put on the aluminum paper (it helps catch the fat illuminating any fire bursts from your grill, or unnecessary cleaning) or u can use also a baking pan and place the beer can with chicken after 30 minutes pour the beer which was taking little at a time and same way use all the remaining beer.
Cook the chicken over medium-high, for approximately 1 hour and 15 minutes or until the internal temperature in the breast area ,or until the thigh juice runs clear when poked with a fork or knife.
Let it cool take a plate slice of lime and some spring onion and Enjoy da juicy chicken !!!!!!!!!!!!
Love Linda !!!!!