Friday, January 14, 2011

Drunken Chicken

This is a simple and fun recipe.  It cooks quickly, is moist on the inside, and the skin is crispy all the way around.  Great dinner even if cooking for 1 cause you'll have leftovers and wonderful tasty chicken for sandwiches.  The coolest part is you can cook 2 at once without any additional time.  Just make certain the birds aren't touching each other.  There is a stand for the beer that helps keep the chicken upright and I own 2 of them.  They are an odd shape for storing and they are somewhere but I couldn't find them so I went with just the beer can.  The chicken can also be cooked over a grill with the lid shut.  In winter, I like to cook mine in the oven
Move rack to the lower 1/3 of the oven.  Preheat oven to 400.  Rinse a small Whole Roasting Chicken (mine was just under $7) and S&P the cavity of the chicken as well as the outside.  Open a 12 oz Can of Beer.  Drink a few sips and add a few Garlic Cloves and any Herbs that interest you.  Put can of beer in a roasting pan.  Place chicken over the can, legs facing downward and use the legs for stability.  Carefully place in oven.  After 15 minutes, reduce temperature to 350.  Cook for another 1 1/4 hours.  Let rest before carving.  Carefully remove chicken from can without tipping it over.  A quick au jus and be made from the drippings.  Cut apart the legs, wings, and thighs in order to slice the breasts.  Another option is to serve all parts cut up.  To do this, remove legs, wings and thighs.  The back can be removed from the thighs and discarded after any useful meat is removed.   The breasts can be separated at the top netting 8 pieces.  Serve with mashed potatoes and a fresh vegetable....oh, and beer.

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