Anchor Bar's buffalo chicken wings

So, this is the recipe I use for the Anchor Bar's buffalo chicken wings.  Some post-er says it's not the real recipe.  Whatever.  It's the recipe I use.  I've done them fried and baked.  Both delish.

Beer Can Chicken, aka the perfect roast chicken

I think Tom said this came from his brother, Dennis. Meat so tender and moist, it falls off the bone.

2-3 onions, cut into thick slices (basically, you should have 4 slices from each onion)
4 carrots
6 lb chicken
2-3 Tbs butter
salt & pepper
2-3 sprigs of thyme
lemon
beer or white wine (some people use beer - hence the name - I prefer wine, but you can also use water or OJ)

Preheat oven to 425. Butter roasting pan, then line with onion slices. Lay carrots in pan, and put chicken in pan, resting on the carrots and onions. Remove giblets and save them for some other (gravy - eventually I'll post some) recipe. Rinse chicken inside and out, then pat dry. Place chicken in pan, on top of the onion and carrots. Use spoon to smoosh butter liberally under the skin. Season liberally inside & out with salt. Season outside with pepper. Cut lemon in half and squeeze juice in cavity. Peel the leafs of thyme off the stalks and crush them lightly, then sprinkle over the top of the chicken. Drape a piece of cheesecloth over the chicken, tucking it down and around the legs, etc. Pop the top on a can of beer/coke, empty/drink contents, and fill it back up halfway with white wine. Turn can so that it's horizontal, but with the tab-hole up - now shove the can into the cavity. Squeeze the other lemon half over the top of the chicken, then stick the lemon into the end of the chicken.

Roast chicken for 90 minutes, basting it quickly with pan juices every 20-30 minutes. Check for doneness by inserting a meat thermometer into the breast, then the thigh. The breast temperature should read 180 degrees, and the thigh should be 190 degrees.

When it's done, remove the can and lemon halves with tongs, then let the chicken rest for 10 minutes before carving.

Margaret's Curried Chicken

Margaret gave me this recipe from "AnneMarie's Personal Cookbook," which is a total throwback to late 1950s, early 1960s "entertaining" dinners.

4 chicken breasts, skinned and boned
salt and pepper
1 Tbs curry powder
2 Tbs butter
2 Tbs finely chopped shallots
1 cup chicken broth
3 Tbs finely chopped almonds
1 tsp cornstarch
1/4 cup heavy cream
finely chopped parsley (this is a garnish, which I personally never use)

Cut the chicken breasts in half and then into 1 inch strips. Season with salt, pepper and curry powder.

Melt 1 Tbs butter over medium high heat. Stir fry the chicken until nearly done - DON'T overcook (you'll return them to sauce later to finish cooking). Set chicken aside (use pan lid to keep chicken warm).

Melt other 1 Tbs butter over medium high heat, and cook shallots until soft. Add broth, bring to a simmer. Mix cornstarch into heavy cream, then add slowly to broth. Return chicken to pan, and bring to a simmer. Add almonds for last minute.

Serve with rice. Margaret always served this with condiment bowls of banana slices, shredded coconut, chopped green pepper, peanuts and/or almonds.