Winner Winner Chicken Dinner
Spring is here, and that means that I can now grill without having to freeze. I am a year-round grill type of girl, but certainly enjoy it more when the weather is nice. It’s also easier to make dishes that require long cooking time without worrying about my grill’s temperature.
Last week I was talking to my girlfriends about making chicken stock by using the bones and scraps and saving money. So, while grocery shopping I picked up a whole chicken. I usually cut it into pieces and use different parts for different purposes but with this great weather, what better than one cooking method that will bring me different dishes.
If you have researched meal planning ideas, you have probably seen a lot of posts on rotisserie chicken, how awesome and versatile it is for weeknight meals. They are right! You can pick one up during your next trip to the grocery store or you can make one at home. The great thing about rotisserie chicken is that you can use the dark meat for one dish, the white meat for a different recipe and turn the bones into broth. Three uses for one chicken. Doesn’t get better than that.
Homemade Rotisserie style chicken is very easy to make. I do a beer can version, low effort and full of flavor. You can place the beer can straight into the chicken, but I prefer to use a stand. Nothing fancy or expensive but makes a world of a difference. You can buy them at your local hardware store or any home goods store.
This time, I decided to shred the entire chicken first in order to save all the bones. Add them to your pressure cooker, together with the neck and other giblets you might have gotten, veggie scraps, spices and water. That should give you delicious broth for different recipes. Refrigerate some and freeze the rest. I like to get them into ice cubes for easy usage. It is also a great base for a chicken tortilla soup, and the best part is that you already have most of the ingredients, all made from scratch!
- 1 whole chicken
- 1 canned beer
- 1 Tbs of cumin
- 1 Tbs of powdered onion
- 1 Tbs of paprika
- 1 Tbs of turmeric
- 2 Tbs of Avocado Oil
- Turn on your grill, set to medium high.
- Pat dry the chicken. Take out the giblets if it comes with any.
- Mix the spices with the avocado oil. Spread the mix over the skin of the chicken, making sure its evenly covered.
- Open the beer, pour half in a glass. Place beer and chicken on the stand.
- If you have a cast iron skillet*, place the chicken in the stand over it. Add the rest of the beer to the skillet.
- Cover the chicken with foil paper. Place skillet on the grill and cook for 45 minutes.
- Uncover the chicken, lower the cooking temperature to 300 degrees, close grill and cook for an additional 30 minutes.
- If you have a food thermometer, make sure the chicken has reached 170 degrees before removing from the grill.
- *The Cast Iron will prevent your grill from becoming a mess and allow for better cooking.