Recipe: Swiss Chalet Barbecue Sauce and Beer Can Chicken (like Swiss Chalet) for Charlene.

Barbecue Sauce (Close To Swiss Chalet)

3 cups -water
1/4 cup tomato juice
1 chicken bouillon cube
1 1/2 tsp paprika
1 tsp sugar, granulated
3/4 tsp -salt
1/4 tsp basil, dried
1/4 tsp parsley
1/4 tsp poultry seasoning
1/4 tsp thyme
1/4 tsp ginger, ground
1/4 tsp dry mustard
1/4 tsp onion powder
1 bay leaf
3/4 tsp Worcestershire sauce
6 drops Tabasco sauce
2 tsp lemon juice
1 tbsp cornstarch
1 tbsp -water
1 tbsp vegetable oil

"This recipe..appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe."

Note: Swiss Chalet is a chain of Canadian chicken restaurants.

Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.

Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.

MAKES: ABOUT 3 CUPS
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Beer Can Chicken Recipe
Marty's Beer Butt Chicken recipe not only makes a great chicken -- but also the sauce to go with it! If you've ever had "Swiss Chalet" Barbeque Chicken and their special 'secret sauce' you know what I mean!

You'll need A CHICKEN, of course. The size is up to you. You'll want to trim off the extra fat and remove the stuff from inside.

6 tbsp pickling spice (or shrimp boil)
3 tbsp soya sauce
salt and pepper to taste
1 medium onion diced
6 cloves garlic finely chopped (OK, I like garlic!)
2 (or more!) chili peppers
2/3 can of beer
2 to 3 tbsp flour and 1/3 can of beer set aside (for the sauce at the very end)

1 tbsp of EACH of the following:

Worstchestershire sauce
chili powder
cumin powder
curry powder
Italian seasoning
sugar.

Take half of the dry ingredients and set them aside. This will become the 'rub' for the inside and outside of the chicken. Put the chicken into close-fitting plastic bag, with the butt exposed. Combine all the remaining ingredients inside the chicken, close the bag and shake like crazy! (Until the marinade has spread over the entire chicken inside and out.

Marinade for at least two hours. (Overnight is even better!)

When it's time to start the show -- drain the marinade including all the garlic, onions, and pickling spice from the plastic bag and into the beer can. Don't waste any because it becomes the sauce later!

Use half a lemon to rub the chicken inside and out, and then rub in the reserved dry seasonings. Then, sit the chicken on top of the beer can containing the marinade. You'll want to use a fair bit of tin foil on the tray, because the grease splatters around a fair bit.

Cook in a medium oven until the chicken is golden brown all over, and the juices run clear. (No pink.) If you have a meat thermometer, check deep inside the breast for a temperature of 160F.

Getting the chicken OFF of the beer can can be a bit of a challenge, but try not to spill the marinade remaining in the can. If getting the chicken off the can proves to be a problem, you can grab a bowl and tip the chicken into the bowl so the marinade drains out the neck...

To make the sauce, put the contents of the can through a coarse strainer (mainly to get rid of the pickling spice). Put the marinade and the last 1/3 can of beer into a small saucepan and bring to a slow boil. Sift in the flour slowly while stirring briskly (to prevent lumps). Add enough flour to thicken the sauce to your liking. 2 to 3 tbsp added over 5 minutes should be sufficient.

Carve the chicken, serve with the sauce.