Best Rose Marys Beer Can Chicken Pan Gravy Recipes

ROAST CHICKEN PAN GRAVY

Steps:

• Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
• Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
• Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
• Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.

BEER CAN CHICKEN WITH ROSEMARY & THYME

Steps:

• In a small bowl mix the rub ingredients( first six ingredients) together.
• Remove and discard the neck and giblets and excess fat from the chicken. Lightly rub the chicken all over with the oil. Season chicken inside and out with the rub and tuck the wing tips behind the back.
• Open the beer and drink or pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme and red pepper flakes into the beer can to flavour the steam.
• Using a can opener, make two more holes in the top of the can. Place the beer can on a solid surface and plunk the chicken over the can.
• Transfer to the grill, balancing the bird on its two legs and the can like a tripod.
• Grill over Indirect Medium Heat until juices run clear and internal temp in the thickest part of the thigh is 180 degrees F, 1 1/4 to 1 1/2 hours.
• Carefully remove the chicken and can from the grill and let chicken rest for about 10 minutes before you try to lift it fro the can and cutting into serving pieces.

WINE CAN CHICKEN

Steps:

• Take the chicken and wine out of the fridge and allow to come room temperature, 15 to 30 minutes.
• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners (2 if you have a grill with 4 or more burners). For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 400 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer's guide for the best results.)
• Combine the olive oil, oregano, rosemary leaves, thyme leaves, garlic and 2 teaspoons salt in a food processor and purée into a paste.
• Open the wine and pour off 1/3 cup for another use. Tuck the rosemary and thyme sprigs into the can. Rub the chicken all over, including the cavity, with the garlic-herb paste. Place the wine can on a baking sheet. Place the cavity of the chicken onto the wine can so the can is holding up the chicken and its legs act as a stabilizer. Carefully transfer the chicken and can onto the indirect side of the grill. Close the lid and grill until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 1 hour to 1 hour 15 minutes.
• Carefully remove the chicken and can from the grill and gently pull the chicken off the can. Tent the chicken with aluminum foil. Pour the remaining wine (about 1 cup) into a small saucepan. Add the peppercorns and set on the direct heat side of the grill. Bring to a boil and reduce by half, 15 to 20 minutes. Remove from the heat and whisk in the cheese until smooth.
• Serve the chicken with the sauce.

ROSE MARY'S BEER CAN CHICKEN & PAN GRAVY

Steps:

• 1. Preheat oven to 400 degrees F. Wash bird and discard all visible fat, & pat dry.
• 2. Mix garlic powder, salt, black pepper, paprika, dry mustard, and onion powder in a small bowl, mix together and rub liberally on the inside and outside of chicken. Spray chicken with none stick cooking spray, I use Butter flavored variety.
• 3. Pour out about 1/3 cup of beer,from can. Make a couple of extra holes in top of can to allow steam to escape, add 2-3 cloves of garlic,minced to can, and 1/2 teaspoon each of dried rosemary and thyme, or any of your favorite herbs.
• 4. Place can in an oven proof dish, and position chicken over top of can, and adjust the legs to allow chicken to sit on can without falling over. All of the drippings from chicken will fall into pan as the chicken cooks. The drippings is what you will use to make your pan gravy. Position on lowest rack in oven so chicken can stand without touching top of oven.
• 5. Allow chicken to cook at 400 degrees F for half an hour.
• 6. Then reduce temperature to 350 degrees F. and continue to cook for an additional one and a half hours, or until juices run clear when tested.
• 7. Remove from oven when done. Allow chicken to stand for 15 to 20 minutes before removing chicken from can to carve. Be careful, chicken and can are still hot.
• 8. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken
• 9. Note this chicken cooks from the inside out, and is very moist.