The Quest for the Best St. Patricks Day Recipe
14 Feb
For several years I have been on a quest to find the perfect dish to serve at my annual St. Pattys Day Dinner. Thus far, I have determined that the best kind of St. Patrick’s Day recipe is one that calls for me to drink half of a beer first, and then use the remaining portion as an ingredient.
After much research, I have narrowed it down to a chicken dish, as I have been advised that marinating chicken in a dark beer is the most flavourful way to go. I am a big fan of the darker brews, so this calls to me.
This year I will be using the outdoor grill, instead of experimenting in the kitchen. The recipe calls for marinating a whole chicken as you usually would and heating the grill to medium. Next, place the chicken over the half filled beer can. Then prop it up like a tripod over the grill. Grill for one and a quarter hours. After removing the bird and can carefully, allow to cool for 10 minutes on the can.
At the very least, this years recipe sounds interesting. Whether or not it is the best one has yet to be seen. And, the truth be known, I think I would be a tad disappointed if the quest was complete.