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