Combine all ingredients in large stock pot. Bring to a boil. Lower
temperature and simmer overnight. Strain into a large pot or bowl.
Save chicken pieces. Discard remaining solids. Refrigerate and then
skim fat off top.
Soup: Stock as
prepared above
Chicken pieces saved from stock and/or previous meals
3-4 carrots sliced Rice,
noodles and/or potatoes
Salt & pepper to taste
Onion & garlic to taste
After adding rice, noodles and/or potatoes bring to a boil. Turn stove
down. Cover & Simmer.
Beer Can Chicken:
¯1
Coon Creek Family Farm Organic Whole Chicken
¯1 can of
beer
¯2-4
tablespoons melted butter
¯Herbs of
your choice (We use Herbs de Provence, onion powder & garlic powder
¯Olive
Oil
1)Completely thaw chicken. If you use a cold water bath, leave in about 6
hours or so to complete this process
2)Pour out (or drink) about ½ of the beer. Using a can opener, add two
more holes to the can.
3)Rub olive oil all over the outside AND inside of the chicken.
4)Melt butter and add herbs. Rub mixture under skin on breasts and thighs,
as well as inside the cavity. Put remaining mixture in beer can.
5)Place beer can inside cavity so bird “sits up” on the can
To
Cook: Cook indirectly on a charcoal grill, or if on a gas grill – turn off one
burner and place chicken over this area. Use medium heat. Cook a 4.25# chicken
for approximately 1 ½ hours, turning every 20 minutes. Check after 1 hour of
cooking – This is delicious!!