Best 7 Drunk Chicken Recipes

DRUNK CHICKEN

Steps:

• Rinse and dry the chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with poultry seasoning.
• Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position.
• Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).
• Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill.
• Place chicken in center standing up on can to cook. Cover and cook for two hours.
• Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.

SLOW DRUNK ROASTED CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.
• Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
• Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.

DRUNK CHICKEN

Steps:

• Preheat the oven to 350 degrees Farenheit.
• In a large bowl, combine the Cream of Chicken, Celerey, and Mushroom soups with one can's worth of wine.
• Place the chicken breasts in a baking dish and pour sauce mixture overtop so that it covers the chicken.
• When the oven is heated, place the dish in the oven, bake for two hours.
• While baking the chicken, cook 3/4 cup of rice.
• Serve chicken over rice, pour spoonfuls of additional sauce overtop or mix with rice separately.

DRUNK CHICKEN IN GRAVY

Steps:

• Combine flour, salt, and pepper in a large resealable plastic bag; add 1/2 of the chicken and shake until pieces are thoroughly coated. Remove chicken, shaking off excess flour. Repeat with remaining chicken.
• Heat olive oil in a large skillet over medium heat; add 1/2 of the garlic. Working in batches, add chicken, skin-side down; cook until browned on all sides, about 10 minutes. Transfer chicken to a Dutch oven. Repeat cooking with remaining chicken.
• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir onion, remaining garlic, and bacon in the skillet used for chicken until onion is tender and bacon is crisp, about 10 minutes. Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Mix beer, orange juice, thyme, and parsley into onion-bacon mixture until combined; pour over chicken. Cover Dutch oven.
• Bake in the preheated oven until chicken is very tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Transfer chicken to a serving platter and cover with aluminum foil. Place Dutch oven on the stove and cook over medium heat until gravy is reduced and thickened, about 5 minutes. Strain herbs out of gravy and serve gravy alongside chicken.

DRUNK CHICKEN / BEER CAN CHICKEN

Steps:

• Remove Innards from chicken and wash thoroughly.
• Spread Butter all over outside of chicken (I can't believe it's not Butter spray works best) Coat chicken well with Garlic Salt and Lemon Pepper.
• Place chicken standing up on beer can inserted in the bottom and place in a roasting pan uncovered.
• Put Garlic Cloves up under the skin at top of Chicken and at bottom.
• Place a few cloves inside cavity Put a few drops of Hot Sauce inside the cavity if desired.
• Bake at 325 degrees for 4-5 hours.
• The beer will keep chicken from drying out.
• Check occasionally to make sure chicken is still standing upright on beer can and has not fallen over.

JODIE'S DRUNK CHICKEN

Steps:

• 1. Wash beer cans. Wash roost. Spray roost with food spray - helps with cleanup. Open beer cans, remove 1/2 contents - leaving 6 ounces or half. Insert can in roost. Arrange with hole facing handle.
• 2. Put 1 tablespoon of minced garlic in beer can. Foam is OK.
• 3. Clean chickens thoroughly, inside and out. Remove unwanted parts. Pat dry with paper towel... Apply olive oil to chicken. Thin coating all over.
• 4. Rub chicken with Montreal seasoning and rosemary... Place chicken cavity over beer can. Press down firmly. Chickens should be straight up, facing handle. Cross legs over roost rail.
• 5. Put remainder of garlic, pomegranate glaze,butter, liquid smoke into small sauce pan stir while butter melts..Baste chicken while cooking.
• 6. You may cook on Grill or in oven..... Cook two (2) hours at 350*, or until done - 180* in breast and thigh. Use meat thermometer to test doneness. Do not under cook! When done, leave chickens on roost, put roost on platter. Carve and serve directly from roost.

DRUNK CHICKEN

Steps:

• 1. Wash the chicken inside and out. Pat dry with paper towel. Lightly oil the chicken with canola oil. Use enough to make the entire surface of the meat glisten, but not so much that you leave a puddle.
• 2. Combine seasonings in melted butter (including minced garlic).
• 3. Rub the outside of the chicken with the mustard. (This is a secret of Cajun cooking. Use prepared yellow mustard to rub the outside of meat)
• 4. Mix beer, and the remaining seasoning together.
• 5. I have a special crock that is made for this dish. I pour this mixture into the center compartment. (You can mix all of this in a beer can on a cooking sheet to collect the drippings.) Either way, you place the butt of the chicken over the beer and seasonings.
• 6. Plug the top of the chicken with a slice of bacon. (Sometimes I drape 4 slices of bacon over the shoulders of the chicken.)
• 7. Preheat oven to 400 degrees. Place chicken in oven and bake for 10 minutes. Decrease oven temperature to 325 degrees and cook chicken for about 2 hours until juices run clear. The chicken is done when the internal temperature is 180 degrees. Once the chicken is done, let the drunk bird rest for 10 - 15 minutes to allow the juices to settle back into the meat.
• 8. If you happen to have a crock like mine, put rice in the rim and moisten with 1/2 can chicken broth before baking.