Try Paula Deen's beer-in-the-rear chicken
Change up your dinner plate with these two delicious chicken recipes from chef Paula Deen.
1 chicken serves 2 to 4, depending on appetites.
- 1 (12-ounce) can beer
- Paula Deen House Seasoning
- Paula Deen Seasoned Salt
- 1 (3-pound) chicken
- 1 sprig rosemary
- Assorted barbecue and hot sauces, your choice
Paula Deen House Seasoning
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
For Paula Deen's House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.To make the chicken, wash and drain the chicken and pat dry. Season the chicken inside and out with the Seasoned Salt and House Seasoning. Refrigerate until ready to cook.Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.
- 1/2 cup vegetable oil
- 1 medium red bell pepper, diced
- 3 green onions, chopped
- 3 cup diced cooked chicken
- 1 cup water chestnuts, drained and chopped
- 1 (16-ounce) package orzo, cooked and drained
- 1 (9-ounce) package frozen sugar snap peas
- 3 tablespoon rice wine vinegar
- 2 tablespoon soy sauce
- 2 teaspoon hoisin sauce
- 1 (2-ounce) package (1/2 cup) slivered almonds, toasted
Cook sugar snap peas according to package directions; drain well. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.