Tuesday, January 4, 2011

Blue Ribbon Chicken

If the opportunity is presented to have a fancy meal at a nice restaurant, I’m the first to sign up. But, sometimes you just need to kick back and embrace your trashy side. My trashy side involves a can of Pabst Blue Ribbon.

This is the easiest dinner in the whole world. Rinse off a whole chicken and remove the bag of assorted nasty bits from inside. Pat him dry. Smear the whole bird, inside and out with a light coating of vegetable oil and sprinkle with your favorite spice rub (salt and pepper would also be fine).

Pop open a can of beer. Take one for the team and drink half of it. Plunk the bird on top of the half-sipped beer can and transfer to a roasting pan. Cook at 450 degrees for 10 minutes. Then drop the temp to 325 and cook for about an hour or until a thermometer reads 165 degrees. If it wasn’t the dead of winter, you could also use the grill.

I completely forget how great simple roasted foods are. Sometimes, the less you fuss with something, the better it tastes. This was an INSANELY juicy chicken. The steam from the beer keeps the meat tender and moist. Since I was taking the time to make one, I went ahead and made two. The second bird I shredded for use in other recipes.

I should warn you that I recently re-joined Weight Watchers. I’m intrigued by their new plan and thought I would give it a try. But, I promise my blog won’t become a “points” fest. If I happen to know the points for any of my upcoming recipes, I’ll go ahead and include them. In this case, the entire plate of chicken, including a baked sweet potato and gravy was 10 points.

In the name of starting 2011 off on the right foot, do yourself a favor, stoop down to the PBR level and make a great tasting healthy meal.

* Get cooking. Let me know what you think. Love it? Hate it? I’m interested in hearing your feedback and suggestions.

Whole Chicken on Foodista


  1. Nice! I've always wanted to try with some Oskar Blues... Looks like I have a new blog idea.

  2. Awesome! I thought the skin came out pretty crisp with the vegetable oil. But, I'm not really eating the skin anyway. If you want to guarantee cripyness, you could always use a little butter. The best part, those little chickies remind me of the Sledgehammer video!

  3. A pic of you and two finely cooked birds? Awesome. I'll let Marie B know about this one...I'm sure she'd love a little PBR! :)