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Chicken and beer: Essential recipes for students

For chicken lovers, these three easy recipes are inexpensive and perfect for weekend cooking on cold days. Also, one chicken will go a long way. Cook on the weekend and you’ll have meals through the week.

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Recipes by Ashley Mussbacher (The Cascade) – Email

Print Edition: January 22, 2014

beer

For chicken lovers, these three easy recipes are inexpensive and perfect for weekend cooking on cold days. Also, one chicken will go a long way. Cook on the weekend and you’ll have meals through the week.
The measurements below are suggestions. To be honest, I don’t measure anything. I cook to taste.

Beer chicken with honey garlic sauce

1 whole fryer chicken
4 garlic cloves, minced
1 cup of liquid honey
1 bottle/can of beer (the type of beer is up to you)

Preheat the oven to 350 F, and place the thawed chicken in a roasting pan. I suggest using one that does not have a rack for dripping, because it’s better if the chicken sits directly in the juices. Pour the beer into the bottom of the pan. Mix the honey and garlic in a bowl, and spread onto the chicken either with a spoon or brush.
When the oven is ready, put the chicken on the middle rack and cook for 90 minutes uncovered. Every half hour, take the chicken out and spread more honey. If you like garlic, make sure to get the garlic bits on the chicken. They will caramelize.
When it’s done, save the drippings and the carcass! You will need them for the next two recipes.
Note: cook time may vary for different ovens.

Beer chicken soupchicken-1140_640

At least half the drippings from the recipe to the right (don’t use all of them!)
Chicken carcass (hopefully with chicken still on it)
1 chicken breast cooked (optional for more meat)
1 stick celery
1 carrot
1 parsnip
1 small yam
½ red onion (sliced thinly)
2 bay leaves
2 garlic cloves
1 cup of rice
water

Put the chicken into a large pot and fill with water until it just covers the chicken. Throw in the bay leaves, drippings, garlic, and whatever spices you prefer (I recommend a dash of parsley). Bring water to a boil and leave to simmer for three hours. During this time you can prep the vegetables.
Once time is up, you’ll need to remove the carcass and pick off the remaining meat. There are two ways to do this: either use a metal strainer, being careful not to lose the broth, or fish around in the pot with a large spoon. Be careful not to burn your fingers. I recommend letting the bones sit to cool before picking off the meat.
While the bones cool, you can put the rest of the ingredients, except the rice, into the pot. Turn to low and put the lid on to let it simmer away. If you have a cooked chicken breast, dice it and put it in with the vegetables.
After you’ve picked the meat off the bones and put everything in the pot, let it simmer on low for another hour. Put the rice in half an hour before serving. You will find that the honey from the drippings will make this soup sweet and delightful!

Thai chicken vermicelli

500 grams of dry vermicelli
1 chicken breast
1 tbsp of drippings
1 cup peanut butter
dash peanut oil
1 tbsp soya sauce
1 tbsp lemon juice
2 tbsp brown sugar
1 can coconut milk
½ cup crushed peanuts
½ red onion (sliced thinly)
broccoli (to taste)
bean sprouts (to taste)
cilantro (to taste)

Heat a pan to medium and add the drippings, ½ can of coconut milk, peanut butter, brown sugar, lemon juice, and soya sauce. Mix until it’s a smooth consistency, and then add the rest of the ingredients except the vermicelli. Cook for 20 minutes.
Follow the instructions on the vermicelli package, and once noodles are ready place them in the pan with the sauce and vegetables. Mix well, and serve.

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