Beer Can Roasted Chicken and Chicken Salad with Apples.

Most recipes for chicken salad call for boiled chicken. Generally speaking boiling something robs it of a lot of flavor and moisture. I prefer to make my chicken salad using leftover roasted or fried chicken. This way I actually add more flavor to my chicken salad.

Begin by roasting a whole chicken. I prefer to roast chicken by sitting it on a half full beer can. The moisture from the beer steams the inside of the chicken keeping it moist and the outside of the chicken is crisped by the oven. What you will need to roast your chicken is a can of beer, two bay leaves, a quarter cup of brown sugar, two tablespoons of kosher salt, a tablespoon of mustard powder, and a tablespoon of ground black pepper.

Drink half a can of beer while preparing a dry rub for the chicken by mixing the brown sugar, salt, mustard powder, and black pepper. Preheat your oven to 350 degrees. Rinse the chicken in cold water and pat dry. Add the bay leaves to your beer. Place the beer can in a shallow pan and sit the chicken on top of it so that the beer can in side the chicken and it sits ups right. Rub the chicken with your brown sugar mixture and bake in your oven until juices run out clear when poked with a fork. Serve and save leftovers for chicken salad.

For one whole roasted chicken use one diced onion, two stalks of celery diced, a quarter cup of mayonnaise, a teaspoon of prepared mustard, and two granny smith apples cut into quarter inch cubes, and one eighth a cup of chopped parsley.

Note: Substitute another fruit such as pears, or cranberries or add walnuts for variety.

Begin by picking the meat off your roasted chicken and giving it a rough chop. I think chicken salad should have a good meaty texture to it. Add in the onion, celery, mayonnaise, mustard, apple and parsley. Mix with a mixing spoon and allow the chicken salad to chill in a refrigerator before serving.

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