ASIAN BEER CAN CHICKEN WITH WOK-FRIED BACON BRUSSELS SPROUTS AND HORSERADISH MASHED POTATOES

Asian Beer Can Chicken with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes image

Provided by Food Network

Time 3h40m

Yield 6 servings

Number Of Ingredients 53

Ingredients

Three 12-ounce cans beer, such as Sapporo, Kirin Ichiban or Asahi
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup Three's BBQ Dry Rub, recipe follows
Three 2 1/2- to 3-pound whole chickens
1 lemon, quartered
Peels from 2 oranges, cut into 1/2-inch-thick slices
2 cups Orange-Hoisin Glaze, recipe follows
Wok-Fried Bacon Brussels Sprouts, recipe follows, for serving
Horseradish Mashed Potatoes, recipe follows, for serving
1 cup chili powder
1/2 cup brown sugar
2 tablespoons celery salt
2 tablespoons ground cinnamon
2 tablespoons ground coriander
2 tablespoons Chinese five-spice powder
2 tablespoons dried oregano
1 tablespoon red chile flakes
1 tablespoon yellow curry powder
1 tablespoon garlic powder
1 tablespoon ground nutmeg
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
1 cup brown sugar
2 cups orange juice
10 ounces hoisin
2 cloves garlic, smashed
1 medium white onion, thinly sliced
1 orange, rind peeled (no white pith) and juiced
1 lemon, rind peeled (no white pith) and juiced
1 lime, rind peeled (no white pith) and juiced
1 stalk lemongrass, cut down the middle and bruised using the back of a knife
1 small jalapeno, sliced
1 thumb-size piece fresh ginger, sliced
2 cups canola oil
2 cups brussels sprouts, halved
1 tablespoon bacon fat
1 tablespoon cooked bacon, roughly chopped
1 teaspoon minced ginger
1 clove garlic, minced
1/2 small carrot, thinly sliced or small-diced
1 tablespoon reduced balsamic
1 tablespoon store-bought kimchee
1 tablespoon thinly sliced Thai basil
2 tablespoons freshly grated Parmesan
4 large russet potatoes, peeled and cut into quarters
1 cup heavy whipping cream
2 cloves garlic, smashed
1 sprig rosemary
1 sprig thyme
2 tablespoons creme fraiche or sour cream
2 tablespoons unsalted butter
1 teaspoon horseradish
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 300 degrees F. Pour half the contents of each beer can into a shallow roasting pan, then set the cans upright in the pan.
In a medium bowl, toss the butter with the Three's BBQ Dry Rub and set aside. Rinse the chickens and pat dry. Generously rub chickens inside and out with the seasoned butter, being sure to stuff some butter under the skin as well. Put one lemon quarter in each cavity and then slide the chickens over the beer cans. Add the orange peels to the pan. Roast for 1 hour.
Pull the pan from the oven and generously ladle the Orange-Hoisin Glaze over the chickens. Return to the oven and cook until the glaze has caramelized and turned a dark golden amber, about 25 minutes. When done, the internal temperature of the thigh meat should register 160 degrees F. Let the chickens rest, lightly tented with foil, for about 15 minutes. Carefully cut out the back bone of each chicken and cut the breast down the center.
Serve a half-chicken per person, with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes on the side. Strain the pan drippings and ladle over the chicken prior to serving.
In a bowl, mix together the chili powder, brown sugar, celery salt, cinnamon, coriander, five-spice powder, oregano, garlic, chile flakes, curry powder, nutmeg, 4 tablespoons kosher salt and 2 tablespoons black pepper. Store in a sealed container.
In a medium saucepot over medium-high heat, melt the butter and brown sugar together. Add the orange juice, hoisin, garlic, onions, orange rind and juice, lemon rind and juice, lime rind and juice, lemongrass, jalapeno and ginger. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
In a deep saucepot, heat the oil to 350 degrees F. Fry the brussels sprouts until the edges start to turn golden brown, about 2 minutes. Remove with a spider and drain on paper towels.
In a medium wok or saute pan over medium-high heat, add the bacon fat and bacon. Then add the ginger, garlic, carrots and fried brussels sprouts; stir-fry for about 3 minutes. Add the balsamic and kimchee and cook, tossing, until everything is evenly glazed. Turn off the heat and add the basil. Divide into 4 portions and garnish with Parmesan.
Fill a large pot with 1 gallon of water. Add the potatoes and bring to a boil. Reduce to a rolling simmer (medium-low heat) and cook until the potatoes are fork tender, about 30 minutes.
Meanwhile, combine the whipping cream, garlic, rosemary and thyme and in a small saucepan. Bring to a simmer and cook until the cream is infused, about 10 minutes. Strain and keep warm.
Drain the potatoes when they are done and return them to the pot over low heat. Using a potato masher, mash in the infused cream, creme fraiche, butter, horseradish, 1 tablespoon salt and 1 teaspoon pepper until just combined.