Best Chocolate Stout Chicken Recipes

THE BEST BEER CAN CHICKEN EVER

Steps:

• Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
• Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
• Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
• Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.

CHOCOLATE STOUT CHICKEN

Steps:

• preheat the oven to 425'F Make room in your oven for the chicken to stand up. I suggest doing this before the oven gets hot, less likely you will burn yourself arranging things.
• Clean and pat dry one 4 pound whole chicken. Reserve giblets.
• Tuck the chicken wings behind the chicken's back and tie the legs in snugly. This will aid in even cooking.
• Rub entire bird down with butter, both on the surface and under the skin. Rub salt, pepper and garlic powder into the bird on the surface and under the skin as well. Again apply the spice liberally to your own taste. No measuring needed. Side note: Be careful not to tear the skin. The skin locks in the juices. Pull up slowly and carefully until the skin comes loose.
• Typically a good chocolate stout either comes in a bottle or in a large can, so I suggest reserving an old coke can or beer can and funneling your stout into the can. like in this picture!
• Fill your can with about 4 or 5 ounces of stout(that's about half the can). And stuff the can up the chickens butt!! (gingerly of course)
• Now for the balancing act of getting the chicken in the oven! Be sure to put the chicken in a pan that can collect the juices as it cooks.
• Cook the chicken for 20 minutes, then baste it. Cook it for another 15 minutes, then baste and rotate the pan 180 degrees in the oven. Cook it an additional 10 minutes to finish it off. It should temp at around 155'F to be cooked all the way through. Let the chicken rest for 15 minutes before carving. Side note: This 15 minutes is crucial to the cooking process. The bird's internal temperature will raise by 10'F to 165'F during this resting process.
• While the bird is in the oven you can start on the Orange Chocolate Stout glaze.
• Brown the giblets in a small sauce pan until completely cooked through. Discard giblets from the pan. (I fed it to the dogs)
• De-glaze the pan with the chocolate stout.
• Puree the oranges in a food processor and add it to the sauce pan and stir.
• Add chicken stock and balsamic vinegar to the pan and allow the the mixture to reduce by half
• Once the mixture has reduced by half add sugar, salt, pepper, garlic powder and Worcestershire sauce to pan.
• Mix flour with warm water until completely dissolved. Slowly stir water/flour mixture into the pan until the sauce thickens. Add more or less of this mixture as it is needed to get desired thickness.
• Serve chicken carved with sauce poured over it. YUM!

SPICY CHOCOLATE CHICKEN

Steps:

• Heat a braiser or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon to a plate, using a slotted spoon.
• Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon.
• Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimenton; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon. Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through.
• Remove the chicken to a platter to rest. Meanwhile, whisk the butter and agave nectar into the sauce. Stir in the peas, then spoon the stew over the chicken pieces.

CHOCOLATE STOUT CAKES

Steps:

• Preheat oven to 325 degrees F.
• Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.
• Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture.
• Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top.
• Bake until the custard thickens and the center is just set, about 50 to 60 minutes.
• Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.

TEXAS-STYLE CHOCOLATE STOUT CHILI

Steps:

• Remove the stems and seeds from the ancho, guajillo and pasilla chiles.
• Heat a large skillet (preferably cast iron) over medium-high heat and toast the chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove the chiles to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover and let stand until soft, about 30 minutes.
• Puree the chiles with the chipotles, adobo sauce and 1/2 cup soaking water in a blender until smooth. (Reserve the remainder of the soaking water.)
• Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the oil from the skillet and add the vegetable oil.
• Sprinkle the beef all over with some salt and pepper. Working in batches, brown the beef in the fat over medium-high heat, 3 to 4 minutes per batch, and remove to a plate as it browns.
• Reduce the heat to medium low and add the onions to the drippings in the pan. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes.
• Add the garlic and continue to cook, 2 minutes more. Add the cocoa, cumin, oregano and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the chile puree. Cook until slightly thickened, 2 to 3 minutes.
• Add the stout, bring to a boil and boil until reduced by about a quarter, about 3 minutes. Add the beef and bacon. Pour in the stock and add enough reserved chile soaking water or additional water (about 2 cups), to cover the meat by about 1 inch. Set the cover ajar and simmer over low heat, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours.
• Serve the chili in bowls garnished with onion, scallions, sour cream and cilantro.