This was my second try at beer can chicken. The first time was a huge success but I thought I would use some tips that I got from JckDanls07. He told me to seperate the skin from the breast and thighs and put the rub directly on the meat. Also to cut the top completely off of the beer can. So I brined the bird for 2 days then did these two things and WOW!!!!! Another great tasting bird with so much moisture!!
This one turned out even better than the last one. With the rub directly on the meat it sure does give it alot more flavor. I made this one just for sandwhichs and kept the carass.
So the next thing I did was took this carcass and the frozen one from the last chicken added and tossed them in the pressure cooker. I added carrots, onions, celery, spinach, and cooked for 15 min under pressure. This made an incredible chicken stock. I found a french onion soup recipe that calls for chicken stock (I know most call for beef) but I have made it once before with store bought stock and it is pretty good.
Well with so much flavor and a hint of smoke in my stock it made the french onion soup out of this world. It was the best soup I have ever tasted and everyone in the family agreed!!!! If anyone is interested in the recipe PM me and I will send it on.