posted on Jul, 27 2011 @ 12:18 AM
Oh, and as for that other half can of black beans? Well here's what I did with it.
I baked a whole chicken. Made some stuffing ( Stovetop for Chicken ). Do not use water. I added a can of (low sodium, but use what you like) chicken
broth. It's more liquid than the directions call for but don't worry, the bread crumbs will soak it up just fine. I added about 1/8 to 1/4 cup diced
red onion, the other half of the drained black beans, and another roasted and chopped anaheim chile. Mixed well and stuffed into the chicken. Now you
put that stuffed chicken into the baking pan and add about a third of a bottle of ale (I used Blue Moon's Honeymoon Ale). Coat the chicken with some
olive oil. Put her in the oven at 400 to 425 depending on your oven. Now for the baste: the rest of that bottle of ale, a splash of olive oil, some
more diced red onion, and your fav spice blend. Set your timer to baste every 20 minutes. When you baste use your baste but also use some out of the
pan. Bake about an hour and a half or so until done. The juices should run clear and the skin should have a crispyness to it without being dry.
Add some jellied cranberry sauce to the table when serving. Yum!!!