Chicken of the Beer

While Dad was up in Calgary a few weeks ago, he mentioned that I should do a trendy beer chicken. Not only is it a blast to cook, it is pure culinary delight! The evaporating Kokanee makes the meat so moist and tender, it makes chicken almost as good as a nice prime rib!


Anne inspects the label on our wine from a Saskatchewan winery.


Like a couple of rockets ready to blast off,
the chickens are ready to cook.

Kokanee, the official beer of Summer '08, is used.

Just add a little seasoning salt and cook for about 75 mins...

Voila! 75 mins or so elapse, beers cans removed and we have
some great looking chickens.

And the final touch, Cliff carves up the chicken for all of us
to enjoy. And, yes we did!