Texas Butt Chicken – HAPPY BIRTHDAY NATHAN!
My eldest turned 23 today. Nathaniel James, my Nino Bambino! Nathan lives in Tacoma doing part-time DJ work and hosting Trivia at a local bar, he has fanboys people! When I posted Willow’s Vegan Chocolate cake I got the idea that I should post my kids favorite recipes for their birthday. Nathan gave me two choices my Chili or Texas Butt Chicken.
Cover of Ender’s Game (Ender Quartet)
Nathan is an individual, he loves life and has such an incredible spirit. I love his laughter, his smile and everything about him. I am a very lucky mom! He hooked me onto Final Fantasy, Ender’s Game and frogs. (yes Frogs are his favorite thing next to my cooking [wink] . I have had a hard time writing this because every time I finish and re read it.. it sounds like a singles ad, and that is just creepy! Here are some photos of an older Nate and I would be seriously shirking my duties if I did not post babies photos! Seriously though… (pointing up at the picture) I MADE THAT!! HAPPY BIRTHDAY! But now… on with the cooking!
We had fun when the kids were younger making this dish. They loved the look of the chicken claiming it was going to run away from the oven! We got our chickens from a farm so I hated to tel them they already had tried to get away. I brought one of the youngest with me once to pick the chickens up and to this day I am pretty sure she is afraid of chickens and farmers. Go figure, they be scared for life because of me in SO Many ways, what is one more phobia!
Texas-Butt chicken is an easy dish especially for the cook who wants to make a kick butt dinner and not have to fuss around in the kitchen, or one that is a young mother trying to keep up with the chaos that is reigning down around her and yet still feels lile they deserve more than cereal! Bachelors kick it up a notch by doing it in the BBQ. The video below gives a nice detailed instruction plus you get to hear a former frat boy turned adult say frat brothers over and over and over!
We got Aussie with this chicken and tried Fosters last night!
The result, is the best damn roasted chicken you have ever made without the usual hassle. Brown and crusty all over, juicy and flavorful inside; and some argue, superior to the standard oven roasted bird. My kids certainly do but they still laughed each time I made it.
- 1 Whole Fryer Chicken - 4 lbs or more
- 1-2 tsp. Ground Black Pepper
- 1-1½ tbsp. Tony Chachere's Creole Seasoning (I use any Creole Seasoning)
- 1-1½ tbsp. Coarse Ground Garlic with Parsley - "California Style" (You cannot substitute on this one)
- 1 Can of Beer (Pabst people, the bachelor in the video is right - I make this with Root beer now and it adds a really interesting flavor!
- Oil to brush on the bird before rubbing it with spicy goodness
- Combine black pepper, creole seasoning and ground garlic in a separate cup and mix well. This is your dry rub.
- preheat your oven to 350F
- Set chicken on can, inserting can into the cavity of the chicken. The chicken should be standing on its legs supported by the beer can inserted in the cavity, (The chicken will look like it trying to escape from your kitchen, at least that is what the kids always told me)
- Lightly oil, using enough to make the entire surface of the meat glisten, but not so much that you leave a puddle. It's nice to have an inexpensive tool like this one, if you are new at it.
- Season the chicken well with your rub mixture, you may need to double this if you have a larger chicken or if you are a skin-whore like me who loves eating the skin and likes it REALLY spicy.
- Place baking sheet with beer and chicken in the pre-heated oven. Word of advice: two sets of hands here are better than one! The chicken is done when the internal temperature reaches 180 degrees. For a 4~5lbs bird, you are looking at any where from an hour to an hour and half, at the most. (Same as with roast chicken it is 15-20 minutes a pound and check with a meat thermometer)
- Once the chicken is done, let the bird rest for 10~15 minuets so to let the juice settle back into the meat and it stays moist. I used this time to finish prepping for dinner because the kids would be giggling and laughing at the funny looking bird.
- Remove the chicken from the beer (don't try to take the can out of the chicken and try and have someone help you)
- This can be safely using oven mitts and spring-loaded tongs. Be very careful, the can is still very hot. I still have a battle scar from when I tried this with a good old Pabst Pounder a HUGE butt butt chicken, big mistake .. just be careful
Image via Wikipedia