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Chef Scott: Beer Can Chicken without the Chicken or Beer Can

BETTENDORF, Iowa – Same old chicken dinner? It doesn’t have to be that way. “Beer can chicken has gotten real popular but we’re going to make ...

BETTENDORF, Iowa – Same old chicken dinner?

It doesn't have to be that way.

"Beer can chicken has gotten real popular but we're going to make a dish today that really takes it upscale and your family will love it," says Chef Brad Scott, director of the Scott Community College School of Culinary Arts and Hotel Management.

But he's not going to use a chicken, nor a beer can.  This recipe calls for something a bit smaller: Cornish hens.

1.  Add 1/4 cup white wine to a smaller-sized can (such as a tomato paste can)
2.  Place washed Cornish hen atop the can
3.  Place in a cast iron skillet
4.  Cut slices of turnips, carrots, potatoes into the skillet
5.  Add one bay leaf
6.  Add a sprig of Tarragon
7.  Drizzle olive oil over the vegetables
8.  Add salt and pepper
9.  Spray the Cornish hen with Pam for a crunchy texture
10.  Place in a 325-degree oven for 30-minutes

Prepare the sauce you'll use as a glaze.

1.  Add 3 tbsp of marmalade in a bowl
2.  Mix 2 tbsp of Boetje's mustard

After 30-minutes, take the Cornish hen out of the oven

1.  Generously baste the Cornish hen with the sauce
2.  Place back in the 325-degree oven for an additional 30-minutes
3.  Remove from the oven
4.  Carefully remove the can of wine from the Cornish hen (the wine will be very hot)

"Beer can chicken: a little chicken, a little can for a big appetite," says Chef Scott.

"Enjoy."

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