Best Drunk Chicken Recipes

DRUNKEN CHICKEN RECIPE

Steps:

• On saute setting, add oil until warm.
• Add flour and stir continuously to make a roux. Continue to stir until flour begins to thicken and becomes the color of peanut butter.
• Add dry seasoning while stirring constantly.
• Add broth and 1 15oz can of diced tomatoes, molasses and bay leaves. Stir
• Place chicken breasts in the liquid mixture, stir.
• Pour the remaining can of tomatoes and the beer over top of the chicken.
• Placed lid on pressure cooker in sealed position. Cook on Manual for 15 minutes. Allow pressure to release naturally for 10 minutes, then quick release.
• Remove bay leaves and chicken. Shred chicken with forks. Replace chicken back into pot and stir. Let sit 10 minutes with the lid removed before serving. If desired, you can thicken with corn starch. Mixture will thicken as it cools/stands.
• In a heavy pot, add oil and add your flour (if using coconut oil, melt the oil before you add the flour). Cook until your roux is the color of peanut butter.
• When your roux is a nice brown, add all your ingredients except for your the chicken. Stir.
• In a crock pot, place your chicken in the bottom of the insert. Pour your roux/tomato/spice blend over the chicken. Stir. Place the lid on your crock pot and cook on high for 1 hour. Turn down to low and cook for an additional 5 hours.
• When your chicken is cooked, remove the bay leaves and take two forks and shred your chicken. Replace chicken back into pot and stir. Let sit 10 minutes with the lid removed before serving.
• If desired, you can thicken with corn starch. Mixture will thicken as it cools/stands.

DRUNKEN CHICKEN

Steps:

• Prepare an outdoor grill for medium heat.
• Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.
• Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken.
• Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.

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.

DRUNKEN CHICKEN

Steps:

• 1. Wipe the chicken inside and out with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.
• 2. To roast the chicken, heat the oven to 425°F (220°C/Gas 7). Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper. Discard the marinade. Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast. Roast the chicken, basting often, until it sizzles and starts to brown, about 15 minutes. Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often. Turn the bird onto the other leg and roast for 15 more minutes. And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time. To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink.
• 3. Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and sauté, stirring occasionally, until it is soft but not brown, 5 to 7 minutes. Stir in the barley and sauté 2 to 3 minutes until the grains look transparent. Add the stock with salt and pepper, cover, and bring to a boil. Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes. Taste, and if the barley is not tender, add more stock and continue simmering.
• 4. Toast the almonds: Spread them on a baking sheet and brown them in the oven with the chicken for 2 to 3 minutes, watching carefully that they don't burn. Let them cool. When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm. The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving.
• 5. When the chicken is done, transfer it to a platter and cover it with foil to keep warm. Discard fat from the pan, leaving behind the cooking juices. Stir in the flour and cook, stirring, for 1 minute. Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices. Add the stock and simmer again until the gravy is slightly thickened and reduced by half. Strain it into a saucepan, reheat it, taste, and adjust the seasoning.
• 6. If necessary, reheat the barley pilaf. Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning. Discard trussing strings from the chicken and spoon the barley pilaf around it. Moisten it with a little gravy and serve the rest separately.
• Quick fix:
• Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs (my recommendation). Marinate them for 1 to 2 hours. Drain and pat the pieces dry on paper towels, then coat them in seasoned flour. Melt the butter in a sauté pan or skillet and fry the chicken pieces until well browned on all sides. Cover the pan and roast in a 350°F (175°C/Gas 4) oven until the chicken pieces are very tender when pierced with a two-pronged fork, 20 to 30 minutes. Transfer them to a platter and keep warm. Discard excess fat from the pan and make the gravy as directed.

CHINESE DRUNKEN CHICKEN

Steps:

• Debone the chicken leg quarters, keeping the skin on. Keep the bones to make a homemade stock, which you'll be using in this recipe. You might be able to ask your butcher to help you with this step!
• In a small pot, add your reserved chicken bones, 2 ½ cups water, and ginger. Bring to a boil and simmer over low heat for at least 1 hour (or longer). We'll need 1 ½ cups of chicken broth for the recipe. You can also eliminate this step if you want to use store-bought chicken stock.
• Rinse off your de-boned chicken and pat thoroughly dry with a paper towel. Grab 2 pieces of aluminum foil, each about 12" long. Lay each piece of chicken onto a piece of foil, and sprinkle with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap in the foil, twisting both sides to form a candy-like bundle.
• Steam the chicken in the foil over high heat for 20 minutes, covered. Turn off the heat and let the chicken sit in the steamer for another 5 minutes with the lid tightly closed.
• Transfer the foil wrapped chicken to an ice bath, and let it sit there for 10-15 minutes, until the chicken is completely cool. This step ensures that the juices remain locked in and improves the chicken's overall texture.
• Now it's time to make the brine. In a non-reactive container (I used a glass loaf pan. Anything narrow and deep, where the chicken can remain submerged, will work), add the 1 ½ cups chicken broth, 1 ½ cups shaoxing wine, sugar, salt, and goji berries. Once the chicken is cool, unwrap the chicken and place in the brine. Cover and refrigerate for 24 hours.v
• Slice and serve cold or at room temperature. This dish is usually served as a cold appetizer. Remember to store the chicken in the brine until serving and use clean utensil whenever coming contact with the brine and chicken. Consume the chicken within 3 days.
• Note: We did this dish with equal parts wine and broth. You can change the ratio according to your own tastes, whether you like a stronger or lighter wine taste. But beware...upping the ratio of wine can make the chicken bitter, so proceed with caution.

DRUNKEN CHICKEN

Steps:

• Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.
• Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you're using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot. Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.
• Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 - 40 minutes or until the internal temperature near the bone reaches 165°F - 170°F (73°C - 76°C). If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching make sure to redistribute them in the middle of cooking so they cook evenly.
• Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.
• After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.

MY DRUNKEN CHICKEN

Steps:

• Wash your chickens inside and out with cold water and pat dry with paper towels.( I prefer Perdue chickens ).
• Mix together the herbs, garlic, paprika, salt and pepper. Rub the chicken inside and out with this mixture. Cover and refridgerate overnight minimum This is a definate must --
• GRILLING TIME:.
• Preheat grill to medium heat.
• Open cans of beer and take a sip or two but no more. Add one oz of Jack Daniels whiskey to each beer can ( you can take a sip of this too while your at it, but no more or chickens may not get cooked.
• Put 2 foil pie plates together to make it a bit more sturdier. Place one beer can on the pie plate and place one chicken over the beer can so that the beer can is in the butt of the bird and the bird is standing up right. Tuck the wing tips under to keep them from burning or cover wings with aluminum foil. Repeat for the other chicken.
• Carefully place the 2 chickens into the grill. Close the lid and grill for 60 to 70 minutes. Don't open too often you don't want to lose that nice heat. Baste with Jack Daniels BBQ Sauce 2 or 3 times during the last 20 minutes of grilling. You may have to loosely cover with aluminum foil if skin is getting too burned towards the end. I personally love the skin of this chicken when it is crispy but not burnt. Such flavor hiding in there. Chicken is cooked when it has reached an internal temp of 180°F.
• Turn off the grill and remove the chickens. Very carefully now remove the chickens off the beer cans.Be very careful as there is probably still hot liquid inside the cans. We usually do it with 2 people, one holds down the can with mitts on of course and the other gently lifts off the chicken. Now carve and enjoy. Depends what you are serving with the chickens, serving portions can vary.

BEER BUTT CHICKEN - BEER CAN CHICKEN - DRUNKEN CHICKEN RECIPE:

Steps:

• Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Drink (or pour out) 1/4 of the beer from the can.
• In a small saucepan over low heat, melt butter or heat olive oil. Mix in garlic salt, paprika, cayenne pepper, herbs, salt, and pepper; set aside. NOTE: You can substitute any favorite chicken rub.
• Cut off all the fat from the body and neck openings as you want the cavity free and clear; remove the giblets and discard. Rub the inside and outside of the chicken with butter/seasoning mixture (this seals the chicken and also ensures that the skin will be brown and crispy when done).
• Slide the top of the beer can deep inside the chicken cavity (the bottom end). Lightly oil the exterior of the can with salad oil. If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.
• Cover barbecue with lid, open any vents, and cook over low to medium heat for approximately 2 to 3 hours (depending on your heat source) or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Check the chicken every 20 minutes or so and brush on more of the butter/seasoning mixture or olive oil as needed. If the chicken is browning too fast, cover the chicken with aluminum foil.
• When the chicken is done, remove from the grill and let the chicken cool for 15 minutes before cutting and serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). NOTE: When removing the chicken from the grill, be especially careful as the aluminum can (and the liquid in it) will be very hot and you could burn yourself.
• One chicken makes approximately 4 generous servings.