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Too Chicken to Drink Up!

I cook with alcohol quite often.

Wine, of course, is so easy to cook with. It adds great flavor and can be used during a saute, braising or even to help build a sauce in the slow cooker.

The hard stuff is less present in my cooking, but bourbon, Grand Mariner and tequila make their way into the cookbook.

Beer is also a great ingredient to cook with. It is an ingredient that makes its way into a lot of my chili pots, as an agent to batter up fish for a deep fry and in the recipe below – Drunken Chicken.

The chicken was juicy and tender.

I didn’t follow the recipe below as I used some mesquite spices and my rosemary was dried.

So this it what a “sprig” of the dried rosemary looks like.

You can’t see it, but the chicken is sitting on the can.

Now the side view….

Drunken Chicken

Prep Time: 10 min | Cook Time: 1 hr 0 min | Makes: 4 to 6 servings | Difficulty: Easy

Ingredients:

  • 1 (3-pound) chicken
  • Seasoned salt
  • House seasoning, recipe follows
  • 1 (12-ounce) can beer
  • 1 sprig rosemary
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Directions:

Preheat a charcoal grill over high heat. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Wash and drain chicken. Coat the chicken inside and out with seasoned salt and House Seasoning. Open the can of beer and carefully insert a sprig of rosemary. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary. The chicken is done when the juice runs clear.

Serve chicken with favorite BBQ sides.

Mix ingredients together and store in an airtight container for up to 6 months.

Source: http://www.foodnetwork.com/recipes/paula-deen/drunken-chicken-recipe/index.html

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Categories: Beer, Chicken, Grilled, kosher, Low Carb, Main Dish 2, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

16 Comments on “Too Chicken to Drink Up!”

  1. November 3, 2012 at 11:10 am #

    Sorry – I don’t get it; what’s the point of the chicken sitting with the can of beer inside it since the beer doesn’t flavor the meat, nor the rosemary? Just wondering…

    Like

    • November 3, 2012 at 6:10 pm #

      The beer and rosemary will flavor the meat – just like stuffing would. It also donates moisture from the inside to, well, keep it nice and moist…

      Like

  2. November 3, 2012 at 12:00 pm #

    i love beer can chicken..the rosemary is a nice touch, ill have to try that next time…lovely post..sarah

    Like

  3. November 3, 2012 at 2:44 pm #

    Chicken sitting on the can, hmm, a double entendre. Love it.

    Like

  4. November 3, 2012 at 6:08 pm #

    Beer, chicken and a BBQ are three of my favourite things. Combine them all and I am a very happy man…

    Like

  5. November 3, 2012 at 7:21 pm #

    I’ve always wanted to try this method of cooking at chicken. Thanks for the recipe.

    Like

  6. alisitaliankitchen
    November 3, 2012 at 7:57 pm #

    My husband is going to love this!

    Like

  7. November 3, 2012 at 8:07 pm #

    There’s a saying on lots of kitchen novelty items, “I like to cook with wine; sometimes I even put it in the food.” I think it works for beer too. Thanks for sharing.

    Like

  8. November 4, 2012 at 7:24 am #

    Love beer can chicken make it all the time. Can also use apple juice or sprite.

    Like

  9. November 4, 2012 at 5:21 pm #

    This looks great! If I have alchohol to hand when cooking though, I’ll need to find a way of trying this without getting drunker than the chicken though…

    Like

  10. Ce Marie
    November 5, 2012 at 8:58 am #

    We love grilling beer can chicken and it never matters how cheap the beer. While waiting for the chicken, we often snack on raw veggies, fresh fruit and drunken goat cheese. And often with a local beer St. Arnold’s or a glass of Texas wine with the appetizers.

    Like

  11. November 5, 2012 at 11:03 am #

    Fun to make and serve, and I’m sure it’s great on the tongue, too!

    Like

  12. November 7, 2012 at 4:49 pm #

    My brother made drunken chicken (and I helped a little) for the 4th of July with PBR…it turned out SO delicious! 🙂

    Like

  13. December 12, 2013 at 4:38 am #

    Sir, this looks delicious!

    Like

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