Posts Tagged ‘Chicken’

Beer Infused Chicken

Posted: January 30, 2012 in Recipes

Beer Infused Chicken

We have always loved beer can chicken. You know, the recipe where you shove an opened beer can up the backside of the whole chicken and cook it standing up. Well we found this really cool gadget on Amazon, and we thought we would share it with you. The Norpro stainless steel vertical roaster, with infuser. I will never cook a whole chicken any other way, again. No more of that sloppy back of the chicken after it has been sitting in its own grease during the cooking process…and the best part, you can infuse it with beer!

Here is what you do.

Fill the infuser with your favorite brew. We used Sam Adams cherry wheat for this one, and you could taste and smell the cherry in the chicken. It was so good.

Install the steaming basket and assemble the brackets.

Lightly oil and season your chicken with your favorite rub. we just used salt and pepper on this one, then stick the chicken on the infuser.

Cook until the  chickens’ internal temperature is 170 deg. F. Let it cool for a bit before carving.

The drip tray catches the juices, so you can baste it during the cooking process. We put another pan under the infuser in case there was some over spillage.  The entire chicken comes out crisp on the outside and so tender on the inside. This infuser is quite sturdy. I would think this could easily hold a 10-12 pound chicken or turkey. This one was about 5.5 pounds.  This by far is one of the best gadgets we have acquired, and the price is not bad either. A quality product for sure.


Donna and Matt


This is a full chicken soup recipe from scratch – from stock to soup. This is a fun recipe, but requires a long amount of time. Approximately 3-4 hours. I hope you like it, because we love it! Keep in mind, as with most of my recipes, the amounts are approximate.  I don’t spend a lot of time measuring out the spices, exactly.



1 whole chicken 4-5 lbs

2-3 carrots chopped in 3rds

2-3 celery stocks chopped in 3rds with leaves.

2 onions quartered

1 bunch of fresh thyme tied

1-2 bay leaves

2 garlic cloves peeled and cut in half

approx. 1 Tbs salt

approx. 1 Tbs of whole pepper corns


1-2 Tbs of olive oil

5-6 carrots peeled and sliced

2-3 onions chopped

1 bunch of leaks chopped

1 bunch of fresh parsley finely chopped

4-5 celery stocks chopped

1-2 Garlic cloves crushed

2-3 sticks of fresh thyme

Salt and pepper to taste



Place the whole chicken in the stock pot.  Add the carrots, celery, onions, thyme, bay leaves, garlic, salt and peppercorns.  Cover chicken completely with water, just enough to cover the chicken (about 3 quarts).  If you use too much water, the stock will be weak.  Bring the water to a boil and let it boil for a few minutes. Then simmer for 1-2 hours until the chicken is falling off the bone.  Simmering is important here.  Over boiling will cause the stock to be  cloudy.

During the simmer,  occasionally scrape off and remove any impurities that rise to the top of the stock and discard.  Add water if needed to keep the chicken covered.  Check the flavor of the stock  and add salt and pepper to taste.  I use a fat separator to remove the excess oils and such.

Once the chicken is cooked, remove the chicken and set aside to cool.  Using a fine strainer,  drain the stock into a large bowl. Use immediately or place the stock in the fridge over night and skim off the fat before freezing.


In a large stock pot place the olive oil.  Cook the onions over medium to high heat for about 2 min.  Season with salt and pepper.  Add the crushed garlic and  leaks and cook for an additional 3-4 min.

Add the carrots, celery and thyme.  Mix well.  Cook for another 1-2 min.  Add the chicken stock and bay leaves and bring to a boil. Once boiling reduce heat and simmer for about 15-20 min. Or until the carrots are slightly soft.

Cut up the chicken into bite size strips. Add the chicken and parsley simmer for a few minutes and serve with crusty bread.


This soup came out fantastic. I have a feeling that we will be making more of this all winter long.  Try out this recipe and let us know what you think.  If you have any suggestions to improve on it, let us know in the comment section.   We will remake the recipe with your changes and give you credit in the post.


Matt   🙂