Drunken Chicken In The Oven Recipes

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.

BAKED BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
• Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
• Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

DRUNKEN CHICKEN

Steps:

• Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
• Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
• Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
• Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
• Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
• Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
• Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
• Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
• Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.

DRUNKEN CHICKEN

Steps:

• Bring large pot of water to boil. Add chicken, 6 ginger slices, 4 sliced green onions, and 1 teaspoon salt. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Drain chicken; place in bowl of ice water to cool. Mix 4 cups water, 2 sliced green onions, 5 tablespoons salt, and remaining ginger slices in large bowl until salt dissolves. Drain chicken; add to saltwater brine. Let stand 30 minutes at room temperature.
• Meanwhile, mix rice wine and sugar in medium bowl. Stir to dissolve sugar. Season marinade to taste with salt. Drain chicken. Cut into 8 pieces. Transfer chicken to shallow glass baking dish. Pour marinade over. Cover and refrigerate 1 hour. Let stand 15 minutes at room temperature. Transfer chicken to plates; discard marinade. Sprinkle with remaining green onions.
• *Available at Asian markets.

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN

Steps:

• Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
• Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
• Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
• In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
• Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
• Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.

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.