1 whole chicken
16 oz Yuengling dark larger
32 oz chicken stock
1 pound Brussels sprouts, washed and quartered
1 pan cornbread, crumbled
Onion, diced, divided
3 celery ribs, diced
8 oz mushrooms, quartered
3/4 can cream of chicken soup
4 Tbsp butter, melted
2 Tbsp butter
Salt and pepper to taste
In pan lined with aluminum foil, pour 5 oz of beer at the bottom of pan.
Place can in middle of pan.
Place chicken on top of can.
Place in 345 degrees oven for 20 minuets.
Drop temperature to 250 degrees, cook for an additional 3 hours.
Place crumbled cornbread in a mixing bowl.
Add onions, celery, mushrooms, 10 oz chicken stock, 4 oz melted butter, cream of chicken soup and egg. Mix thoroughly.
Grease baking pan. Place dressing in pan.
Cook dressing for an hour at 345 degrees.
Heat sauté pan medium high.
Add 2 oz butter.
Sauté Brussels sprouts for 2-3 mins.
Turn heat down to low, and cover.
Cook until tender.
Salt to taste and serve immediately.