Kitchen Chemistry: Beer Can Chicken & Potato Salad

Still wondering what to get Dad this Father's Day? How about a wishbone, a funny bone, a case of beer, and (best of all) leftovers? Here's a meal that truly commemorates dear old Dad...

I found fabulous instructions for Roasted Beer Can Chicken in Martha Stewart Living, which I followed almost exactly (though I substituted rosemary for thyme). As a side, I made up a pan of roasted red potatoes seasoned with olive oil, sprigs of rosemary, pepper, and rosemary salt for extra flavor.

Our chicken was a fairly tubby specimen, but he was still extremely stable on top of the beer can in the oven (I was surprised!). He took a little longer to cook than expected, so I basted several more times than Martha recommended. When done, the skin was crispy and the meat was tender. I'd been skeptical about using stout with white meat... but the Guinness flavor was so complimentary that I might never cook chicken without it again. I made Martha's gravy as well, but found it to be weak and unnecessary (don't bother with it!).

Just like Dad, this is a meal that gets better with age (har har). Though we did our very best to take down that dinner, we had two wings, six ounces of thigh meat, and a pound of potatoes leftover for the next day. I told Adam I wanted a delicious potato salad to take on a picnic, and he didn't disappoint. Here's what he came up with:

Combine the chicken (shredded or in chunks) and potatoes in a large bowl with a small diced onion and a quarter cup of chopped Italian parsley. In a smaller bowl, mix together about a half a cup of mayonaise, a quarter teaspoon of garlic powder, a half tablespoon of paprika, a tablespoon of cracked black pepper, a pinch of cayenne pepper, and a teaspoon of white truffle oil. Spoon this mixture over your chicken and potatoes and stir until well coated. Lastly, add one or two large dill pickles (diced, per your taste), two hardboiled eggs (diced), and salt (keeping in mind that the potatoes and chicken are already salted and may not need much more).

The result is a mouthwateringly zesty salad that pairs well with (what else?) a velvety Guinness.

Happy Father's Day, and Happy Weekend!

xoxo,

Elizabeth

Kitchen Chemistry: Soup II

Happy Monday! Adam's here with a recipe that could literally last you all week long...

The soup of the day is homemade chicken and rice. Just the thing if it's chilly where you are, if you've got many mouths to feed (or want to create a week's worth of meals in just a few hours), or if you just want to impress the hell out of your guests by making chicken soup from scratch. Bragging rights do apply!

This recipe was inspired by a large leftover pot of wild rice that Elizabeth made (she's not really one for measuring, apparently). It was delicious, seasoned with garlic powder, lemon pepper, and bay leaves and dotted with tangy Craisins. Elizabeth said, "I think it would be tasty in a soup. Make it happen!"

The first step is to make the stock. Fill a large stockpot with about 1 1/2 gallons of cold water. Chop up the meat and bones of 3 chicken legs and the ribs and rib meat from 3 chicken breasts. Allow the chicken to soak in the cold water for 20 minutes or so, then cover it and set it for a low simmer (tiny bubbles and a still surface). After 2 hours, add the following:

• 1/2 red onion, chopped
• The peels and ends from 6 carrots
• 1/2 pound of celery ends
• 1 clove of garlic, unpeeled
• 1/2 bunch of parsley leaves and stems, whole
• A handful of pearl onions, crushed
• 2 sprigs of dried rosemary

Simmer for 2 hours, stirring occasionally, then remove all of the solids with a mesh strainer. Put the clear stock back in the pot at a low simmer and add the following:

• 3 raw chicken breasts, cubed
• 1 pound (about 8 stalks) celery, rough-chopped
• 1 pound (about 8) carrots, diagonally sliced
• 1/2 red onion, diced
• 2 Tbs olive oil

Simmer for another 30 minutes, then add 3 cups of pearl onions, peeled. Simmer for yet another 30 minutes, then add the following:

• 1/2 bunch of parsley leaves, chopped
• 3 cups (or so) cooked wild rice
• 2 cups Craisins
• 1/2 bottle or so of left-over white wine
• 1/2 cup apple cider vinegar
• 1 Tbs cracked black pepper

Lastly, add salt. The salt in this soup is entirely to your taste or dietary wishes. Add a teaspoon, stir well and taste thoughtfully. Repeat until you've reached your desired saltiness.

This recipe makes about 12 generous bowls of soup, which we paired with rustic sunflower seed bread and roasted garlic (delicious spread on the bread or plopped in the soup). 

You certainly can't get a soup like this in a can. Tender white meat chicken, perfectly cooked vegetables, light herbal flavor, and the unexpected sweet notes of the Craisins.

Truly, the ultimate comfort food.