Peninsula-based party planner Alexis Murphy created a special recipe for Breast Cancer Awareness month.
It is almost impossible to find someone that has not been touched by breast cancer in some way.
Recently, I was asked to create a "pink" food in honor of Breast Cancer Awareness Month.
I wanted to do something that would not only celebrate awareness, but also those affected. We love "beer can" chicken so I thought, why not "glam" it up and make Pink Champagne (can) Chicken?
(One of the best parts of this recipe is there is enough champagne left for the cook to toast someone special,)
CHEERS to all those fighting breast cancer and all those creating more awareness!
Pink Champagne (can) Chicken
Adapted from this Country Living Magazine Recipe
- 2 Tablespoons Herbes de Provence (finely ground)
- 1 whole 6 to 7 lb chicken
- 1 1/2 Tablespoons Unsalted Butter
- 1 1/4 cup Pink Champagne or Sparkling Wine
Preheat oven to 350 degrees F with a rack set in lower third of oven. In a small dish, combine herbes de Provence, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside.
Remove neck and giblets from chicken; set neck aside and discard giblets. Rinse chicken inside and out, then pat dry with paper towels. Rub chicken cavity and skin with butter, then rub cavity with reserved herb mixture. Tuck wing tips under bird and set chicken aside.
Pour champagne into an emptied and rinsed-out 12-ounce soda can. Stand can in center of a medium roasting pan and place chicken's cavity over can so that the bird sits upright in pan. Place neck in pan.
Roast chicken, basting every 20 minutes, until an instant-read thermometer reaches 167 degrees F when inserted into thickest part of thigh, about 1 1/2 hours. Keeping chicken and can upright, remove both from pan. Carefully remove and discard hot can. Transfer chicken to a cutting board and let rest for 15 minutes before carving.
Meanwhile, pour pan drippings into a fat separator, or alternatively skim, and discard fat. In a medium saucepan over medium-high heat, combine defatted drippings, neck, and chicken broth and bring to a boil. Continue boiling until liquid is reduced to 2 cups, about 20 minutes. Strain jus, discarding neck bone. Serve chicken with jus on the side.
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