Roasted Beets*

Roasted beets have beauty and sweetness–a great combination for any meal. They are especially good in salads. They also are a good source of minerals and vitamins.

Ingredients

4 beets small size

3 beets medium size

1/3 C olive oil

Salt and pepper

Directions

Preheat oven to 375º F.  Cover baking sheet with aluminum foil.

Cut greens about two inches above top of beet.

Gently clean the skin in water and then dry.

Paint with olive oil, and season with salt and pepper.  Brushing the olive oil on reduces wasted use of olive oil in the bottom of the pan.

Wrap each beet individually in foil.

For Small Beets:

Bake for about 35-40 minutes.

For Medium Beets:

Roast for 55-60 minutes.

Test for doneness by sticking knife or fork into beet. If the beets puncture easily, they are done.

Remove from oven and rest for 10 minutes.

Using paper towel remove skin.

Ready to serve as vegetable or in a salad.

Notes

*This is not a roasted carmelized beet.

To boil or roast is the debate for best flavor. I have done both — boiled beets with stems on and roasted beets. I have not been able to discern a taste or texture difference between the two ways of cooking, My grandmother taught me to leave the whole beet intact before boiling. I boiled beets using her technique and I did have some bleeding.  To me, roasting is less messy, and I have barely any bleeding. Either way I get al dente, sweet flavored beets.

 

 

 

Roast Chicken with Crispy Skin and Juicy Meat Is Possible

Beer can or vertically roasted chicken never fails in delivering crispy skin and juicy meat with a hint of herbs and garlic.  You can eat your beer and drink it too.

Ingredients (Preparing the chicken)

1 roaster/fryer chicken

2 t chopped rosemary

2 garlic cloves minced

3 T melted butter

Salt and pepper

Vertical roaster ingredients*

Half can of beer

Half of lemon

4 rosemary sprigs

4 garlic cloves halved

Brine ingredients

1/2 C kosher salt

1/2 C sugar

2 star anise

10 juniper berries

8 pepper corns

2 sprigs oregano

4 sprigs thyme

1/2 head garlic

1/2 lime

Directions

Oven temperature 375º F

1. Brine the chicken.

Add salt and sugar into 2-3 cups on water in sauce pan and bring to boil. Place boiled mixture into large container and fill with three quarts of cold water. Add in remaining ingredients and stir. If present, remove fat and giblets from chicken and rinse in cold water.

Place chicken in brine solution and refrigerate for three to four hours. I use a large Zip Lock bag.  I place the bad in a large bowl since a bag may leak.  Brining can also be done in a bowl or other large container with a lid.

2. Roast the chicken

Assemble the vertical roaster.  Add wine or beer to half-filled level in vertical roaster tube or beer can.  Then add garlic, rosemary, and lemon into the liquid. Place in a 8 inch by 8 inch pan with edges since the chicken releases juices while cooking.

Remove chicken from brine solution and dry.  Place chicken on a clean surface.  Season inside of chicken with salt and pepper. Place on vertical holder or can.  A beer can may be a tight fit.

Finish preparing the chicken by applying a seasoning rub under the skin and butter on the outside of the chicken.  Mix chopped rosemary, minced garlic, 1 T butter and 1/2 t salt to create the rub. Gently lift skin of chicken and rub the mixture on the breast and thighs–this is under the chicken skin. Rub remaining 2 T of butter on top of the chicken skin. Sprinkle with salt and pepper.  This treatment is important for flavoring the skin as it cooks.

Place in oven, Roast to 165º F. Remove from assembly and let rest for 10 minutes on a cutting board. Slice and serve.

Contents in vertical tube or beer can are disposed.

Notes:

*Beer or soda cans can be used in place of vertical roaster.  For a wide beer can, use a bigger chicken For smaller chickens or birds, use a smaller can.

I use a vertical roaster and a glass baking dish.  The vertical roaster is stainless steel and has a built-in tube.  Both go in the dishwasher for easy clean-up.

The front and back of the chicken is always a beautiful golden color so when carved everyone gets some crispy skin and juicy flavorful meat.

Oven Roasted Beer Can Rosemary Garlic Chicken

Ingredients

Brine( I always brine my chickens prior to roasting)

1 gallon water

1/2 cup kosher salt

1/3 cup brown sugar

1/4 cup soy sauce

3  garlic cloves smashed

3 rosemary stems

Beer Can

1/2 can water

1/2 lime chopped

3 rosemary stems

4 smashed garlic cloves

Chicken

3 1/2 to 4 pound roasting chicken

Salt and pepper

2 T olive oil

3 T chopped rosemary

2 garlic cloves minced

1 t salt

Directions

Brining Solution

Add water,salt and brown sugar into jumbo Hefty® plastic bag or container twice size of brining solution and stir until salt dissolved. Add soy sauce, garlic, rosemary and mix. Remove excess fat and giblets from cavity of chicken then submerge the chicken. Refrigerate the chicken for at least 4 hours.

Beer Can/Holder*

Place can in baking dish or foil covered cooking sheet and rub exterior with vegetable oil. Fill can/holder to half full with liquid. Add lime,garlic, and rosemary into can.

Chicken

Preheat oven 375 º

Combine rosemary, garlic, and olive oil in small bowl. Remove and dry the chicken. Salt and pepper the cavity of the chicken. Place the chicken bottom side down on the beer can holder with legs in front of the can. Gently lift the skin at top of the chicken and rub 2/3 of the rosemary garlic mixture from the breasts to the thighs. Rub the remaining 1/3 on the exterior skin of the chicken. Fold the wings to the back of the chicken. Roast the chicken for about 1 hour and 30 minutes or until the internal temperature at the thickest part of the thigh reads 165 degrees using an instant-read thermometer. Remove from oven and rest for 10 minutes.Use tongs to remove the chicken. Carve and serve.

*Beer Can Roaster – Stainless Steel(Can be purchased on-line or at most cooking supply stores) It has a large base that helps steady the chicken.