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Submitted By BJGourmet


Here's a super recipe for you.


About two weeks ago, I watched this demonstrated on our local PBS station; ordered the book the very same day.


The "Dancing Chicken" is the most delicious-tasting, tender and moist you'll ever find. And if you prepare it for guests, they're sure to chuckle over the method of preparation.


It's become a regular addition to our weekly menu, plus I've forwarded it to numerous roomies and friends.


This is from the book "John Willingham's World Champion Bar-B-Q" (ISBN 0-688-13287-1):


DANCING CHICKEN


"Bet you never heard of this one? The chicken is cooked with the beer can actually inside the bird's cavity.


Of course, it's important first to empty the can of half of its beer because otherwise the can might explode during cooking. The result is chicken that is tender, juicy and delicious tasting--like you've never tasted before."


One 3-lb chicken (whole)

3 tbsp Mild Seasoning Mix (recipe follows)

1/2 tsp garlic salt

One 12-oz can beer


Prepare the grill. Ignite the coals and let them burn until covered with white ash. Or, preheat oven to 350F.

Wash the chicken inside and out and, while its still damp, rub it with the seasoning mix inside and out. Sprinkle the garlic salt lightly over the chicken.

Fold the neckskin down and fasten it to the breast or back with toothpicks so the neck cavity is closed.

Drink (or pour out) about a third of the beer. Insert the partially-full can of beer, open (pop-top) end facing up, into the cavity of the chicken (chicken wings facing up).

Place the chicken carefully into a shallow metal pan which will catch the drippings (the vertical chicken will be resting on the flat end of the beer can).

Place on the grill, over medium-hot coals, positioning the chicken so that it is not directly over the coals. Cover the grill and open the vents partially.

Grill for 1-1/2 to 2 hours until the skin cracks and the legs and wings are easy to pull from the body. Use tongs or a thick oven mitt to remove the beer can before serving the chicken.


Note: You can roast the chicken at 350F for 1-1/2 hours instead of grilling it; use the same test for doneness.

          This recipe is so named because during grilling or roasting as the beer in the can steams and boils, the chicken will move slightly left-to-right as if dancing.

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MILD SEASONING MIX

"You might want to keep this on hand in larger quantities. Double or triple the recipe according to your needs. Use it as directed in recipes throughout the book and to season salad dressings, sauces, gravies, vegetables, chilis, stews, and on and on."

2 tbsp salt

1 tsp freshly ground black pepper

1 tsp lemon pepper

1 tsp cayenne pepper

1 tsp chili powder

1 tsp dry mustard

1 tsp dark or light brown sugar

1/2 tsp garlic powder

Pinch of cinnamon

Pinch of Accent or other flavor enhancer (optional)

In small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.





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