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