Here's one, there are several other varieties out there. I think you can use seasonings of your choice, its the cooking method that makes it so good. David BEER CAN CHICKEN This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course. 1 large whole chicken (4 to 5 pounds) 3 tablespoons Memphis Rub* or your favorite dry barbecue rub 1 can (12 ounces) beer 1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill. 2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. 3. Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. 4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird. 5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour. 6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.) *Memphis Rub 1/4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons accent (MSG; optional) 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1 to 3 teaspoons cayenne pepper, or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs. ** Indirect grilling on a Charcoal Grill: To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. YouÂll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking. If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals. Serves 4 to 6. The Barbecue Bible Steven Raichlen Workman Publishing

Wendy's is now featuring a "wrap" made of half a flour tortilla, 1 chicken tender (fried, grilled or spicy), mayo, shredded lettuce and grated mild cheddar cheese. I plan to get the components to make some for a quick lunch when I come home from work. I might mix Ranch dressing and mayo for a tangy dressing. What about putting 2 on a hoagie bun for a sandwich? I like to bake them then slice and put on a Caesar salad for a chicken Caesar salad. Here is a Fried Chicken Salad from Rachael Ray - just use your chicken tenders: Fried Chicken Salad From Every Day with Rachael Ray June-July 2006 FOUR SERVINGS Prep Time: 25 min Cook Time: 15 min 2 whole skinless, boneless chicken breasts (about 2 1/2 pounds) 2 cups all-purpose flour 2 teaspoons salt 1 1/2 cups ranch dressing 1/2 cup milk 1 large egg 1 teaspoon Tabasco sauce, or to taste 1/2 cup plus 1 tablespoon vegetable oil 1 head romaine lettuce, shredded 1 pint cherry tomatoes, halved 1. Place each chicken breast in a plastic bag and pound flat (about 1/2 inch thick). Cut into thin strips. 2. In a shallow bowl, mix the flour and salt. In a medium bowl, whisk 1 cup of the ranch dressing with the milk, egg and Tabasco sauce. 3. Working in batches, dredge the chicken strips lightly in the flour, dip into the ranch batter, then coat with flour again and transfer to a sheet of wax paper. 4. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat until rippling hot. Add enough chicken strips to cover the bottom of the pan. Fry until golden and cooked through, about 3 minutes on each side. Transfer the chicken to a paper towel-lined plate. After the first batch, discard the oil, wipe the pan clean with a paper towel and heat another 3 tablespoons of oil. Fry the remaining strips, using fresh oil for each batch. 5. In a large bowl, toss the lettuce and tomatoes with the remaining 1/2 cup of ranch dressing, or to taste. Divide among 4 plates and top with the chicken strips. What about chopping them up and adding to a fried rice recipe? I would try them with the P.F. Chang's lettuce wraps, dicing up the chicken and stir frying it first. P. F. Chang's Chicken Lettuce Wraps Recipe #15865 This recipe is from Todd Wilbur and Top Secret Recipes by Lali 25 min : 10 min prep SERVES 2 -3 * 3 tablespoons oil * 2 boneless skinless chicken breasts * 1 cup water chestnuts * 2/3 cup mushrooms * 3 tablespoons chopped onions * 1 teaspoon minced garlic * 4-5 leaves iceberg lettuce * Special Sauce * 1/4 cup sugar * 1/2 cup water * 2 tablespoons soy sauce * 2 tablespoons rice wine vinegar * 2 tablespoons ketchup * 1 tablespoon lemon juice * 1/8 teaspoon sesame oil * 1 tablespoon hot mustard * 2 teaspoons water * 1-2 teaspoon garlic and red chile paste * Stir Fry Sauce * 2 tablespoons soy sauce * 2 tablespoons brown sugar * 1/2 teaspoon rice wine vinegar Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".

TURKEY-CHICKEN PATTIES Makes 8 medium patties 1 1/2 lb ground turkey, chicken or a mixture of both (about 700 grams) 2 slices firm wholegrain brown bread torn into small bits 2 eggs, beaten 1 small onion - minced 1 TBS finely minced almonds or ground almond (optional) 1/4 teasp dry mustard eg. Colman's 1/8 teasp ground sage (optional) 1/2 teasp ground thyme 1 teasp salt 1/4 teasp fresh ground pepper 1/4 teasp ground nutmeg 4 TBS tomato purée or tomate frito (can also be condensed tomato soup) for mixture plus 2 TBS more for sauce 1/2 cup finely grated carrot 1/2 cup finely chopped or grated celery 1 cup low sodium chicken or veg broth olive oil for cooking 1. Mix the meat with the beaten egg, onion, seasonings, bread and almond crumbs, grated carrot and celery, 4 TBS tomato purée. Mix well together with hands. 2. Divide mixture into 8 portions and form with hands into 8 equal patties. 3. Heat about 2 TBS oil in large non-stick frying pan and when hot, add four of the patties, cook about 4 minutes then turn them over. Turn down heat to low, spoon 2 TBS of the tomato purée on top of the 4 patties, add half the broth to the pan plus one TBS of remaining tomato purée, stir liquid, put on lid and simmer for about 8 minutes. Remove patties to heated dish and spoon over remaining sauce. 4. Wipe pan and repeat step 3 for last 4 patties or freeze them for another day. Source: Adaptation of one of my favourite old recipes. SharonCb

Ruthanna, Here is a rather "dressy" chicken liver recipe I cut out of the Boston Globe a number of years ago. I made it once, and my husband almost swooned! I'll type it just as it appeared. JOE SIMONE'S CHICKEN LIVERS COOKED IN MILK "Joe Simone of Tosca restaurant in Hingham soaks chicken livers in milk for a couple of hours before sauteing them in oil. He says it tenderizes the livers and gives them a cleaner flavor. To them he adds apricots, dates, and other dried fruits soaked in the Italian wine vin santo, plus pancetta and onions." 1/2 cup dried apricots, snipped into thin strips 1 cup whole pitted dates 1/4 cup golden raisins 2 tablespoons currants 1 cup vin santo (Italian dessert wine) or another sweet wine 2 pounds chicken livers 2 cups whole milk Kosher salt and fresly ground black pepper, to taste Flour (for dredging) 1/2 cup olive oil 2 slices (1/4 inch thick) pancetta, coarsely chopped 2 onions, coarsely chopped 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh sage 1/2 cupe chicken stock 2 tablespoons butter, cut into 4 pieces Half a day in advance, soak the apricots, dates, raisins and currants in the wine. Set them aside at room temperature. Several hours before cooking, rinse and clean the chicken livers, removing any veins. In a large bowl, combine them with the milk and stir gently. Cover with plastic wrap and refrigerate for 2 to 4 hours. With a slotted spoon, lift the livers from the milk. Pat them dry with paper towels. Sprinkle them with salt. Place the flour on a plate. Dredge the livers in the flour, shaking off the excess. Have on hand a plate with a double thickness of paper towel. In a large skillet, heat the oil (there should be a thin film on the bottom of the pan). When the oil is very hot but not smoking, cook the livers in batches, without crowding them. Brown them well on both sides. Transfer them to the paper towels to drain, and cook any remaining livers in the same way. Remove the fat from the skillet. Add the pancetta and onions and cook them over medium-high heat for 10 minutes or until the onions are soft and the pancetta is crisp. Add the fruit and any wine left in the bowl to the skillet along with the sage and the thyme. Cook over high heat, scraping any brown bits that cling to the bottom of the pan. Add the stock and bring to a boil. Turn down the heat slightly and cook the sauce until it is reduced by half. Add the butter and swirl it around the pan just until it melts. Return the chicken livers to the pan and warm them through. Sprinkle with salt and pepper. Serve at once. Makes 6 servings. (We enjoy chicken livers with roasted, mashed buttercup squash and sauteed broccolini, which is how I think I served this delicious rendering). seagrass