How to Prepare Chicken

Just take it our of the fridge and let it chill for a few hours.....

[Jenise]

ARGHHHHHHHHHHHHHHHHHHH!

Perhaps that picture was created by someone about to cook 'Beer Butt' chicken, where you insert an open beer can in the bird's fundament and cook it standing up. Apparently the internal basting benefits the taste, although I'd normally opt for a wine steam rather than beer. You can buy Big House Cardinal Zin in cans up here.....

I suspect that wine-in-a-can was invented to induce the Millennials to drink wine instead of beer and the chicken butt thing was an afterthought, but maybe someone else can explain the development of this sort of cooking..

[Jenise]

Beer can chicken's been around forever. No matter the hype, I have suspected that the beer is less likely to infiltrate the flavor of the chicken than be merely useful as a stand in order to fit more chickens on, say, a Weber kettle type barbecue. I've never even tried it.
Looks more like Bubba entertainment than serious cooking to my eye. If anyone's tried it and knows otherwise, we'd like to hear from you!

And beer butt chicken is without all the uncertainty of those who tried deep frying a turkey inside their garage because it was raining outside....

I enjoyed this article: https://www.seriouseats.com/2014/11/how ... afely.html

"How to Deep-Fry a Turkey Without Killing Yourself, Indoors and Out"

[Jenise]

So true! Had a friend deep fry a turkey in my back yard (at this house) once. Good friend, and a very scientific cook. What he didn't figure into his calculations was the effect the sugar in the apple cider brine would have when it met screaming hot oil. It boiled over, and we all ran away. Thankfully we had a hose standing by just in case.

I own a vertical roaster. I have used it on chickens and ducks. Its significant advantage is that fat drains very well. The bird turns out leaner than when made by other methods.

Beer? No, no. We use either madeira or Cointreau. And yes, you can taste those in the meat. Fairly gentle but it's there.

On a quick hunt I could not find a pic of mine but here's a similar one made by Staub: https://www.surlatable.com/staub-vertical-roaster/PRO-1206127.html

Best advice in that article, and one often ignored, is to extinguish the burner flame while putting the turkey in the hot oil, You'd think that not having an open flame near possibly hot oil would be something you wouldn't have to tell people, like don't hit yourself in a face with a baseball bat, but apparently not.

See https://www.oregonlive.com/cooking/2015 ... urkey.html

A series of idiots dropping turkeys into super heated oil in bare feet and shorts and setting their home alight etc. It never occurred to them that if the pot is too full, something bad might happen. And listen to all the morons standing around and laughing as the house, deck, whatever catches on fire.

I particularly like the wife in the last one: she can't rescue the house and she won't rescue the Great Chef but she can get the dogs outta there!