Jac o' lyn Murphy: Cheers to Breast Cancer Awareness

Wednesday, October 17, 2012

Cheers to Breast Cancer Awareness

It is almost impossible to find someone
 that has not been touched by breast cancer in some way.

Recently, I was asked to create a "pink" food
in honor of Breast Cancer Awareness Month.

I wanted to do something that would not only
celebrate awareness, but also those affected.

We love "beer can" chicken so I thought,
 why not "glam" it up and make
Pink Champagne (can) Chicken?

(I wasn't going to show any pictures of the raw chicken,
 because it is not very appealing.
 This shot made me laugh though, I just couldn't resist.)

to all those fighting breast cancer and all those creating more awareness!

(one of the best parts of this recipe is... 
there is enough champagne left for the cook to toast someone special)

Pink Champagne (can) Chicken
2 Tablespoons Herbes de Provence (finely ground)
1 whole 6 to 7 lb chicken
1 1/2 Tablespoons unsalted Butter
1 1/4 cup Pink Champagne or Sparkling Wine

  • Preheat oven to 350 degrees F with a rack set in lower third of oven. In a small dish, combine herbes de Provence, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside.
  • Remove neck and giblets from chicken; set neck aside and discard giblets. Rinse chicken inside and out, then pat dry with paper towels. Rub chicken cavity and skin with butter, then rub cavity with reserved herb mixture. Tuck wing tips under bird and set chicken aside.
  • Pour champagne into an emptied and rinsed-out 12-ounce soda can. Stand can in center of a medium roasting pan and place chicken's cavity over can so that the bird sits upright in pan. Place neck in pan.
  • Roast chicken, basting every 20 minutes, until an instant-read thermometer reaches 167 degrees F when inserted into thickest part of thigh, about 1 1/2 hours. Keeping chicken and can upright, remove both from pan. Carefully remove and discard hot can. Transfer chicken to a cutting board and let rest for 15 minutes before carving.
  • Meanwhile, pour pan drippings into a fat separator, or alternatively skim, and discard fat. In a medium saucepan over medium-high heat, combine defatted drippings, neck, and chicken broth and bring to a boil. Continue boiling until liquid is reduced to 2 cups, about 20 minutes. Strain jus, discarding neck bone. Serve chicken with jus on the side.

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    1. Sharing with my mom... she fought like a girl and WON!!
      Supporting the FIGHTERS
      Admiring the SURVIVORS
      Honoring the TAKEN
      and never, ever giving up HOPE
      Truly thank you Alexis <3

      1. Erica,
        You and your mom were 2 of the first people I thought of...so happy for you. you are the best!

    2. What a great idea and a great cause to honor!

    3. Love this clever idea for Breast Cancer Awareness!

    4. Alexis, I love it! What a wonderfully unique and delicious recipe for BCA month! I'm pinning to a board I created specially for BCA ideas, and that is part of a contest being run by a company I do some social media for.

    5. My initiative has been working towards awareness for 2 years. I am a breast cancer survivor myself. Only awareness can reinforce the message that early detection of breast cancer is fully curable.Mirtazapine 30mg

    6. Good for you for supporting breast cancer awareness...


    Thanks so much for taking the time to comment. I am thrilled for each one!
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