Beer Forum

Posted: **Thu Jan 18, 2007 9:20 pm**

After reading the previous post regarding DME battered fried chicken I thought I'd experiment with a beer can chicken I made tonight.

It didn't quite turn out as I had expected.

I had visions of this nice shiny sweet complex glaze coating a succulently moist chicken: tender, intriguing, daring. I got something that looked like it had been coated with flour and gypsum before being exposed to an oxy-acetylene torch.

Tasted ok though.

Posted: **Thu Jan 18, 2007 10:48 pm**

Mallard reactions GALLORE!!!!

Push Eject

Posted: **Thu Jan 18, 2007 11:20 pm**

Push Eject wrote:Mallard reactions GALLORE!!!!

Huh...I thought they looked like pustules.

It really didn't turn out as bad as it looks. The DME made a crust more than a glaze, and it was quite brittle. Thankfully I wasn't left with Vanilla Chicken Malted Milkshake flavor. The sweetness came through more than the malt flava.

Posted: **Fri Jan 19, 2007 6:10 am**

Should have tried "late extract additions" for that.

Sean

Posted: **Fri Jan 19, 2007 7:50 am**

Yea them Duck reactions will get you every time.

Posted: **Fri Jan 19, 2007 9:30 am**

Geistbier wrote:Yea them Duck reactions will get you every time.

LOL! Yep! I'm missing an "i" in Maillard, aren't I. That's fowl.

Push Eject

Beer Forum

DME Chicken=Burn Victim

DME Chicken=Burn Victim