This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Nestor Soto

Rack House Kitchen and Tavern
222 E. Algonquin Road
Arlington Heights
(847) 640-7225

In celebration of Rack House’s second year in business, the restaurant will host a complimentary anniversary event that is open to the public on Thursday, May 21, on their expansive outdoor patio. From 4 to 7 p.m., guests are invited to sample the latest offerings from a number of local craft beer vendors, including tastes from Revolution Brewing and Church Street Brewing. To thank the local community for their continued support, Rack House will also offer a variety of giveaways throughout the evening, with one lucky winner walking away with two tickets to a Cubs home game.

Beer Can Chicken

1 whole chicken (approx. 4lb bird)
3 Tbsp. beer can chicken rub
1 Tall Boy can of Miller Highlife Beer
1 4 inch aluminum drip pan
1/4 cup shallots, sliced
1/2 cup chicken stock
2 Tbs unsalted butter
1 Tbs fresh chopped parsley

Pre-set oven, grill or smoker at 300 degrees, whichever you are using. Sprinkle 2 Tbs of rub on the outside of the chicken, 1 Tbs in the inside. Pour 1/3 of the can of beer in to the dripping pan and place the can of beer in the chicken. Place the chicken in the drip pan, transfer to the oven, grill or smoker. Cook for 45 min or until it reaches an internal temperature of 165 degrees. Remove the chicken from the drip pan, set pan a side but do not discard. Remove the can of beer and place it a side but do not discard. Using poultry sheers or knife remove the spine and cut chicken in half. Grab the drip pan and place on a burner at medium-high heat and add the shallots. Cook till translucent and add 1/2 cup of beer from the can left. Once boiling add the chicken stock, rub and butter. The sauce will start to thicken a little now, finally add in the fresh chopped parsley. Pour sauce on top of the chicken and serve with your favorite side dish.

Chicken Rub

1/2 cup onion powder
2 tsp celery salt
1/2 cup garlic powder
2 tsp ground black pepper
2 tsp cumin powder
2 tsp thyme, dried
1 cup Kosher salt

Place all the ingredients in a mixing bowl and mix until well incorporated.

Blue Cheese Coleslaw

1 lb. packaged coleslaw mix
1 1/2 cups mayonnaise
3 Tbs apple cider vinegar
1 pinch sugar
1 tsp celery salt
1/4 cup blue cheese crumbles

Place all the ingredients in a mixing bowl and mix until well incorporated.