Good news: Week 2 delivered a whole free range chicken.
Bad news: I had no idea how to cook a whole chicken.
Enter: Mom.
I decided to partner up with my mentor in cooking, Ms. Colette for my first venture in fixin' a chicken. I say "partner up" loosely, as it would probably be more accurate to say she did most of the work...but I watched closely and I am confident I could replicate the steps on my own next time!
We decided to try beer chicken for the first time and it turned out quite well. Appreciation to my brother and sister-in-law for lending us their official beer chicken rack so we wouldn't have to manage balancing the bird on a can without support. I did assist in drinking down the beer an inch so that it wasn't quite a full can!
We seasoned the chicken with a Jack Stack BBQ rub mixed with paprika and set it atop of a Bud Light. Then, it was onto the grill for about an hour and a half to 180 degrees.
I still had some beefsteak tomatoes, so we whipped together a caprese salad with fresh grow basil from my parent's garden.
Even with 3 people eating a chicken, there was still a bunch leftover so I made a sandwich the next day with Grains Galore bread, tomato, and lettuce from last week, as well as an avocado I picked up. On the side I sautéed some onions, yellow squash, and zucchini. (I subbed the half gallon of milk this week for the squash).
Bad news: I had no idea how to cook a whole chicken.
Enter: Mom.
I decided to partner up with my mentor in cooking, Ms. Colette for my first venture in fixin' a chicken. I say "partner up" loosely, as it would probably be more accurate to say she did most of the work...but I watched closely and I am confident I could replicate the steps on my own next time!
We decided to try beer chicken for the first time and it turned out quite well. Appreciation to my brother and sister-in-law for lending us their official beer chicken rack so we wouldn't have to manage balancing the bird on a can without support. I did assist in drinking down the beer an inch so that it wasn't quite a full can!
We seasoned the chicken with a Jack Stack BBQ rub mixed with paprika and set it atop of a Bud Light. Then, it was onto the grill for about an hour and a half to 180 degrees.
I still had some beefsteak tomatoes, so we whipped together a caprese salad with fresh grow basil from my parent's garden.
Happy eating!
Michelle
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