Beer chicken?
So the other day a friend of mine posted some pictures on her FB about a roasted chicken dinner she made for a few other friends of hers. With that post a person commented about how he likes to make "beer can chicken". Now if you don't know what "beer can chicken" is, it's basically just a chicken cooked upright with a can of beer shoved in its cavity. The beer adds flavor, helps cook it (from the inside out, it sorta steams it) and helps to keep the chicken upright. Traditionally this kind of chicken is done at a BBQ in a fire pit or on a grill. But can most certainly be done in an oven.
Anyways when reading this post and a few others, it came to me. Why not use wine instead of beer? Wine is used all the time when cooking, i mean if i could i would use it in almost every dish, ahah. So, why not take the beer out and put wine in its place? On the same post i suggested taking the can and DRINKING the beer and then once rinsed fill the can with a white wine of your choice. If your looking for sweeter chicken meat i would use a sweet reisling or a moscoto. The only reason i suggest refilling the can with the wine is just to keep safe from the glass of a bottle from breaking. Not saying it will but just not really wanting to chance possibly getting glass in my meat.
When i try it i will post it up, and tell exactly how i did it and then you can make some changes of your own. Please post any of your trials on here and tell me what and how you did it, and how it came out. If something didnt taste right maybe i can help and fix it?