A Warm Welcome to Guest Barb Ross

We at MLK are delighted to welcome Barb Ross, who has a new book and a great chicken recipe! (And a giveaway!)

Oven-Roasted Beer Can Chicken with Potatoes from Stowed Away

Stowed Away, the sixth Maine Clambake Mystery, was released last week. To celebrate, I’m giving away a copy of the mass market paperback to two lucky commenters below.

Beer can chicken is most often made on a barbecue grill, but with one-third of the country in a deep freeze, I thought you might appreciate this oven-roasted version. Along with the fingerling potatoes, it makes the basis of a hearty winter meal.

In Stowed Away, Julia Snowden’s sister Livvie makes this dinner when their mother calls an impromptu family meeting. It’s a quick meal that pleases any crowd. While Livvie cooks it using an actual beer can, you can purchase a device called a beer can chicken holder from almost any kitchenware vendor.

Ingredients for the chicken:

1 whole chicken, 4 – 4-1/2 pounds

12-ounce beer can--any brand you have on hand will do

olive oil for rubbing over the chicken

Livvie’s rub for the chicken (or substitute your own rub)

Livvie used the following ingredients for the rub:

2 Tablespoons kosher salt

1/2 Tablespoon black pepper

1 Tablespoon paprika

1 Tablespoon dried oregano

1/2 Tablespoon ground coriander

1/2 Tablespoon garlic powder

1/2 Tablespoon onion powder

1/2 Tablespoon cumin

1 teaspoon jalapeno powder (optional)

1/2 teaspoon lemon zest

1/2 teaspoon lime zest

Instructions:

Preheat oven and sheet pan to 400 degrees. Stir together rub ingredients. Rinse chicken and pat dry. Rub chicken all over, inside and out, with olive oil. Rub chicken all over, inside and out, with the rub mix. Open beer can and pour out or drink 4 ounces, leaving 8 ounces in the can. Stand chicken on beer can by placing the neck over the can. Place on a rimmed baking sheet. Roast in oven for 1 hour.

Ingredients for the potatoes:

2 – 2-1/2 pounds fingerling potatoes

olive oil

salt

black pepper

dried oregano

garlic

2 Tablespoons chopped fresh cilantro

Instructions:

Cut potatoes into 1/2-inch pieces. Toss with olive oil and seasonings. When chicken is done, remove from baking sheet pan and place on platter. Toss potatoes with drippings left in sheet pan and roast 20 to 25 minutes.

Serves 6 to 8.

About Stowed Away

It’s June in Busman’s Harbor, Maine, and Julia Snowden and her family are working hard to get their authentic Maine clambake business ready for summer. Preparations must be put on hold, however, when a mysterious yacht drops anchor in the harbor—and delivers an unexpected dose of murder . . .
 
When Julia’s old prep school rival Wyatt Jayne invites her to dinner on board her billionaire fiancé’s decked-out yacht, Julia arrives to find a sumptuous table set for two—and the yachtsman dead in his chair. Suspicion quickly falls on Wyatt, and Julia’s quest to dredge up the truth leads her into the murky private world of a mega-rich recluse who may not have been all that he seemed . . .

Bio

Barbara Ross is the author of six Maine Clambake Mysteries: Clammed Up, Boiled Over, Musseled Out, Fogged Inn, Iced Under and Stowed Away. Her books have been nominated for multiple Agatha Awards for Best Contemporary Novel, and RT Books Reviewer’s Choice Awards, as well as the Maine Literary Award for Crime Fiction. She blogs with a wonderful group of Maine mystery authors at Maine Crime Writers and with a group of writers of New England-based cozy mysteries at Wicked Cozy Authors. In the summer, Barbara writes on the big front porch of the former Seafarer Inn at the head of the harbor in Boothbay Harbor, Maine.

Find Stowed Away at:

Amazon 

Barnes& Noble

Kobo

Audible 

Indie Bound

Leave a comment and Barb will pick two winners of a copy of Stowed Away!