![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFHErYuZE4ZhPhRiynTO3YZfTE7dekWH95DjVjWlH2wajw7gmJiSdKV1-2YIOUDBJ0i0-6-jEp6J7i9xqbvS_T6nrgAQsHuyiDeoaagPy1XAYYWQ-9xwer1TsMNmHMFv_nfy0MWlmfUs/s640/1611804_716816331676207_339985761_o.jpg)
Thursday, January 16, 2014
2. Dark beer beer can chicken with paprika cumin gravy
I roasted a 5 lb. whole chicken using the "beer can" method." You stick a half full (of beer) beer can in the cavity of the chicken. I rubbed it first with a spice mixture of paprika, cayenne, cumin, and sea salt, making sure I rubbed of the spice misture under the skin too. The beer was dark and the drippings were abundant, so I made a gravy out of them by adding some skim milk and flour and thickening. The chicken took about an hour and 15 minutes to cook. We ate some spinach cooked with a tiny bit of canola oil, garlic, and a dash of soy to finish, and some roasted veggies: poblano peppers, onions, and red potatoes. Leftovers are abundant today.
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