This chicken will be cooked on a Weber Beer Can Roaster. This is a device that props up the chicken by impaling it with a hollow throne. The throne is hollow to hold liquid. The theory is the chicken will cook and the liquid will steam the interior. There is a non stick bowl to catch all the chicken drippings. You place the chicken and the holder on a medium heat on a covered barbeque or oven. You walk away and return in an hour. The chicken turns out moist and juicy. You will never buy a Supermarket roasted chicken again if you try this method. Wash and dry your chicken first. Rub your favorite rub to cover the chicken. I am using Survival Spice today. Start your fire. I am using Green Heart charcoal. When the coals are ready place chicken in middle of grill. Remove in 1 hour and let cool completely. Remove chicken from bone. Shred into bite size pieces and reserve.
- 1 cup of chile powder (The best you can find)
- 1 teaspoon of cumin
- 2 teaspoons of salt
- 2 teaspoon of sugar
- 2 strips of bacon chopped fine
- 4 cups of water
- 1/2 onion chopped fine
Cook bacon and onion for 5 minutes. Add flour and cook for 3 minutes stirring constantly.Then add the water add spices and simmer for 30 minutes. The sauce should thicken.
Take 1/3 cup of sauce and mix with your chicken. Use a casserol pan and coat bottom with a cup of sauce. Take tortillas and roll with chicken. Place in pan. Cover with sauce and cheese. Bake at 350 degrees for 1/2 hour.Oh it was so good I forgot to snap a shot. Enchiladas are a good comforting meal!!!!
Ms. Goofy Carving