This Saturday, July 31st, is Food Day Canada. It’s a chance to showcase local foods, and say thanks to the all wonderful folks involved in Canada’s food supply.  For this edition of #FoodDayCanada we’ve picked some terrific local ingredients to use in these Manitoba chicken recipes. 

Beer Can Chicken is a classic but we’ve upped the ante by first brining the chicken in a local brew. If you’re using the brine, you don’t need to marinate the chicken.

Basic Half Pints Beer Brine 
1 cup water
2 Tbsp salt
2 ¾ cups beer – Bulldog Amber or St James Pale or Weizenheimer 

Stir together water and salt until salt dissolves completely. Set an large resealable plastic bag in a big bowl and pour the salt water into the bag. Add the beer. Place a whole chicken (about 1.5-2kg) in the bag (preferably breast side down), squeeze out all the air, and seal the bag. The brine should be covering most, if not all, of the chicken. Refrigerate overnight then remove the chicken to a rack in a roasting pan. Throw out the brine then refrigerate the chicken, uncovered, for several hours or overnight. This allows the skin to dry out so it will be extra crispy when it’s cooked.  Follow the beer can chicken grilling instructions.

Chicken Pasta Salad with Saskatoons

Chicken Pasta Salad with Saskatoons featuring Nature’s Farm spirals

This simple chicken salad is a terrific showcase for Manitoba products – Saskatoons from a U-Pick, basil and parsley from the farmer’s market, pasta from Nature’s Farm in Steinbach, and, of course, Manitoba chicken.  Like any pasta salad, it’s going to taste better if you make the day before.


Citrus, maple and mustard are beautiful together, especially when the mustard is from local producer, Smak Dab.  Try Smak Dab’s Canadian Maple or the Curry Dijon for this recipe.  And, instead of baking the chicken in the oven, let your barbecue do the cooking.  Preheat the barbecue to 450F and set your oven proof skillet on the grill.  You can even make the sauce on the barbecue.

Food Day Canada is the brainchild of Anita Stewart, author, culinary activist and member of the Order of Canada. It began in 2003 as the World’s Largest Barbecue and evolved into Food Day Canada. Held every year on the Saturday of the August long weekend, Food Day Canada is a reminder to appreciate our plentiful, safe and nutritious Canadian food supply.