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Barrel 31: Beer can chicken with arugula salad and salsa verde

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KANSAS CITY, Mo. -- Executive chef from Barrel 31 Eric Carter revealed a few restaurant secrets to FOX 4. Carter also demonstrated how to make beer can chicken with arugula salad and salsa verde while in the studio.

Chicken Brine
1.5 cups water
1 can ginger beer
2T salt
1t chili flake
2T honey
2ea garlic cloves
1T whole peppercorns
1T ginger

Allow chicken to brine overnight. Remove from brine and pat dry. Season with salt and pepper.
Sear or grill chicken over medium heat with a weight on top to crisp the skin, about 10 minutes. Turn the chicken and cook 5 additional minutes or until it has reached an internal temperature of 165 degrees.

Salsa Verde
1T capers
2T fish sauce
1c oil
3/4 cup seaweed
1/4 cup parsley
3 cloves garlic
1T rosemary
1T sage

Combine all ingredients in a food processor and pulse until combined.

Barrel 31 is located at Martini Corner at Union Hill , 400 E. 31 St, KCMO 64108.
(816) 569-3801

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