Today we’re definitely putting the redneck in The Fancy Redneck. I mean what’s more country than putting a can of beer up a chicken’s butt, letting it just hang out in the oven for a while, and calling it dinner?
All horrendous visuals aside there is a method to this madness. The beer creates a nice steam inside the chicken that keeps it moist while cooking and gives a subtle eau de beer perfume to the meat. When paired with an ultra spiced compound butter for the baking the result is like a rotisserie chicken that your local grocery store could never.
Continue reading “Beer Can Chicken with Kickass Butter”
For tonight’s dinner I decided to take one of the recipes I recently blogged about, chicken piccata, and attempt a new preparation of it. For my last chicken piccata I dredged a boneless, skinless chicken breast in a flour mixture and pan fried it. The fried cutlets were paired with a simple sauce of chicken stock, white wine, lemon juice, capers, and butter. The last preparation was a very classic, on the nose version of this Italian classic. Although the classic piccata is one of my favorite dishes to both cook and eat today I was feeling experimental.
Continue reading “Recipe Remix: Chicken Piccata”