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Cape May Winery & Vineyard  

Sunday Dinner Recipe Vol. 2


March 29th 2020

While you are stuck at home, why not try out some of Chef Mike's favorite recipes?!
Have you ever heard of 'beer can chicken'? We are here to open your eyes to 'wine in a can chicken'! 

Barrel Fermented Chardonnay Roasted Chicken

Suggested Wine Pairing: 2018 Cape May Barrel Fermented Chardonnay

Grocery List:
Whole chicken- 2.5-3 pound

Olive oil- sprinkle
Lemon, cut in half- 1 each
Fresh thyme- 8 sprigs
Salt and pepper- to taste
CMW BFC- 4 ounces

Preperation:
*Rub the chicken with olive oil. Season with salt and pepper inside the cavity and all around the chicken. You can also season any way you want with other seasonings. I use a southwest spice and trader Joes’s everything but the elote seasoning blend.

*Squeeze lemon inside the cavity and place thyme in there.

*Fill a beer can with the wine and some lemon juice.

*Place the chicken over the beer can. Rear side facing down.

*Place chicken on a big green egg or an oven set at 350 degrees. Cook for about an hour and half or until cooked. Remove chicken, be very careful not to get burned. Let chicken rest for about 15 minutes and eat. 

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