Text 27916, 99 rader
Skriven 2009-08-26 15:54:00 av BOB GEARHART (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Beer
================
 Dale Shipp said to Ruth Hanschka at 08-23-09  23:39
 Subject: Re: Beer<Dale Shipp>

 RH> few years ago.  I got a free six-pack as part of a promotion (Anheuser
 RH> World Select... if you haven't heard of it, feel grateful) and it was
 RH> worth about what I paid.  You can at least make beer can chicken out of
 RH> the regular version. 
 RH> Beer Butt Chicken

 DS> For some reason, my mind jumped to a vision of someone making beer can
 DS> chicken without opening the can.  That might be a sight to behold.
 
 ROTFLMAO...   What a vision you inspire.
 
 MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Turkey with Beer & Herb Stuffing
 Categories: Beer, Poultry, Pretentious
      Yield: 25 servings
 
      1 ea Turkey (14 to 15 lbs)

MMMMM-----------------------GIBLETS BROTH----------------------------
      2 c  Beer
      1 ea Large onion sliced
    1/2 c  Parsely
    1/2 c  Celery with leaves

MMMMM--------------------------STUFFING-------------------------------
      4 qt 1/2" bread cubes*
      1 c  Snipped parsley
  2 1/2 t  Salt
      2 t  Thyme
      2 t  Rosemary (crushed)
      2 t  Marjoram
      1 t  Sage
      1 c  Butter
      1 c  Onion (coarsley chopped)
      1 c  Celery (coarsley chopped)

MMMMM---------------------------GRAVEY--------------------------------
      3 T  Flour
    1/4 t  Salt
    1/8 t  Black Pepper
 
  *Bread cubes are best done by freezing two loaves of sliced bread
  solid. Remove six or so slices of frozen bread at a time and cut into
  cubes using a shefs or similar sturdy knife.  Spread bread cubes over
  a clean table to dry the night before making your stuffing.
  
  Remove giblets and neck from turkey, cook along with 1 large onion
  sliced, parsley, celery with leaves, 1 medium bay leaf, 2 teaspoons
  of salt, 2 cups of beer and 2 cups of water until giblets are tender.
  (about 2 hours); add the liver for the last 15 minutes of cooking.
  Strain through a colander of sieve; reserve broth for stuffing. Chop
  giblets; set aside for stuffing and gravey.
  
  Combine bread cubes, 1 cup chopped giblets, and parsley in a large
  bowl. Blend salt, thyme, rosemary, marjoram and sage; add to bread
  mixture and toss to mix.
  
  Heat butter in skillet. Mix in onion and celery; cook about 5 minues,
  stirring occasionally. Toss with bread mixture.
  
  Add 1 to 2 cups of broth (depending on how moist a stuffing is
  desired), mixing lightly until all ingrediants are thoroughly blended.
  
  Rinse turkey with cold water; pat dry, inside and out, with paper
  toweling.  Lightly fill body and neck cavities with stuffing.  Fasten
  neck skin to back with skewer.  Bring wing tips onto back of bird.
  Push drumsticks under band of skin at tail, if present, or tie to
  tail with cord.
  
  Place turkey, breast side up, on a rack in a shallow roasting pan.
  Brush skin with fat or butter.  Insert meat thermometer in the
  thickest part of the inner thigh muscle, being sure that tip does not
  touch bone.
  
  Roast in a 325 deg F oven about 5 hours or until thermometer
  registers 180 to 185 deg F. If desired, bast or brush bird
  occasionally with pan drippings. Place turkey on a heated platter;
  for easier carving, allow turkey to stand about 30 minutes.
  
  Meanwhile, leaving brown residue in roasting pan, pour remaining
  drippings and fat into bowl.  Allow fat to rise to surface; skim off
  fat and measure 3 tablespoons. Blend flour, salt and pepper with fat,
  cook and stir until bubbly.  Continue to cook stirring constantly,
  while adding 2 cups reserved liquid (broth and drippings) until
  gravey thickens, scrap pan to blend in brown residue.  Cook 1 to 2
  minutes. If desired mix in finely chopped giblets the last minute of
  cooking.
  
  Bob Gearhart
 
MMMMM
 
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