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ctrain1124
Our Gang!
Member since 8/07 3190 total posts
Name:
C
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Drunken Chicken
Anyone try this? I am finally gonna make it cause a few people have told me how good it is, and I never had it!
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Posted 6/30/08 11:03 AM  |
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yanksgrl
LIF Infant
Member since 5/05 186 total posts
Name:
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Re: Drunken Chicken
i have never had this either. Do you have a recipe you would be willing to share? Thanks
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| Posted 6/30/08 2:48 PM |
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ctrain1124
Our Gang!
Member since 8/07 3190 total posts
Name:
C
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Re: Drunken Chicken
This is the one in a book I bought for DH "Cooking with Beer" but I dont think I would like the mustard part!!
1 3 pound Chicken, quartered
1 8oz jar dijon style mustard
1 12oz can beer
Start gas or charcoal grill
Wash chicken and season liberally with salt and pepper
Brush mustard all over and inside chicken
Drink about half the beer and fill can with italian dressing. Place can on baking sheet, and place cavity of chicken over can. Arrange chicken so it is vertical and stable
Place on grill and cook about 1 to 2 hours or until juices run clear. Serve immediately!
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| Posted 6/30/08 3:07 PM |
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rojerono
Happiest.
Member since 8/06 13803 total posts
Name:
Jeannie
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Re: Drunken Chicken
I've made 'Beer In The Butt' Chicken - which sounds the same. I rinse the cavity of the chicken with salt water and then prepare it by rubbing a little melted butter and seasonings under the skin - salt,pepper, garlic and fresh rosemary. Then I sprinkle the skin with the same seasoning (no butter), drink half the beer (a Tall Boy), stuff a few sprigs of rosemary & thyme in the can and shove it in the chicken and put it on the grill. I have learned NOT to put the heat on high and to place a tin pan under the chicken/on the grill to catch the drippings and avoid flare ups. Also - it cooks pretty fast - about 35-45 minutes.
It is DELICIOUS.
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| Posted 6/30/08 7:33 PM |
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ctrain1124
Our Gang!
Member since 8/07 3190 total posts
Name:
C
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Re: Drunken Chicken
Posted by rojerono
I've made 'Beer In The Butt' Chicken - which sounds the same. I rinse the cavity of the chicken with salt water and then prepare it by rubbing a little melted butter and seasonings under the skin - salt,pepper, garlic and fresh rosemary. Then I sprinkle the skin with the same seasoning (no butter), drink half the beer (a Tall Boy), stuff a few sprigs of rosemary & thyme in the can and shove it in the chicken and put it on the grill. I have learned NOT to put the heat on high and to place a tin pan under the chicken/on the grill to catch the drippings and avoid flare ups. Also - it cooks pretty fast - about 35-45 minutes.
It is DELICIOUS.
Thanks!! This is how I'll try it!
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| Posted 7/1/08 7:46 AM |
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2girlsforme
LIF Adult
Member since 8/06 3071 total posts
Name:
XXXXXXXXX
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Re: Drunken Chicken
Posted by rojerono
I've made 'Beer In The Butt' Chicken - which sounds the same. I rinse the cavity of the chicken with salt water and then prepare it by rubbing a little melted butter and seasonings under the skin - salt,pepper, garlic and fresh rosemary. Then I sprinkle the skin with the same seasoning (no butter), drink half the beer (a Tall Boy), stuff a few sprigs of rosemary & thyme in the can and shove it in the chicken and put it on the grill. I have learned NOT to put the heat on high and to place a tin pan under the chicken/on the grill to catch the drippings and avoid flare ups. Also - it cooks pretty fast - about 35-45 minutes.
It is DELICIOUS.
This sounds wonderful, but I have a question, does the chicken stay in the foil pan the entire time?? And do you use direct ehat or indirect heat??
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| Posted 7/1/08 10:16 AM |
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rojerono
Happiest.
Member since 8/06 13803 total posts
Name:
Jeannie
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Re: Drunken Chicken
Posted by 2girlsforme
Posted by rojerono
I've made 'Beer In The Butt' Chicken - which sounds the same. I rinse the cavity of the chicken with salt water and then prepare it by rubbing a little melted butter and seasonings under the skin - salt,pepper, garlic and fresh rosemary. Then I sprinkle the skin with the same seasoning (no butter), drink half the beer (a Tall Boy), stuff a few sprigs of rosemary & thyme in the can and shove it in the chicken and put it on the grill. I have learned NOT to put the heat on high and to place a tin pan under the chicken/on the grill to catch the drippings and avoid flare ups. Also - it cooks pretty fast - about 35-45 minutes.
It is DELICIOUS.
This sounds wonderful, but I have a question, does the chicken stay in the foil pan the entire time?? And do you use direct ehat or indirect heat??
The first time I made it, I didn't use a tin pan - and the outside of the chicken got pretty scorched because the drippings would cause the fire to flare up. It was still good - but I wanted to avoid the panic of "Is it too done?" this time.
I use a gas grill with all burners on - so it is pretty direct. The tin kind of deflects the heat a bit and I keep the cover closed so it get's pretty darn hot all around the bird. I keep the bird in the tin the entire time.
I have heard that on a charcoal grill you would arrange the coals so they aren't directly under the bird.
HTH!
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| Posted 7/1/08 10:22 AM |
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2girlsforme
LIF Adult
Member since 8/06 3071 total posts
Name:
XXXXXXXXX
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Re: Drunken Chicken
Posted by rojerono
Posted by 2girlsforme
Posted by rojerono
I've made 'Beer In The Butt' Chicken - which sounds the same. I rinse the cavity of the chicken with salt water and then prepare it by rubbing a little melted butter and seasonings under the skin - salt,pepper, garlic and fresh rosemary. Then I sprinkle the skin with the same seasoning (no butter), drink half the beer (a Tall Boy), stuff a few sprigs of rosemary & thyme in the can and shove it in the chicken and put it on the grill. I have learned NOT to put the heat on high and to place a tin pan under the chicken/on the grill to catch the drippings and avoid flare ups. Also - it cooks pretty fast - about 35-45 minutes.
It is DELICIOUS.
This sounds wonderful, but I have a question, does the chicken stay in the foil pan the entire time?? And do you use direct ehat or indirect heat??
The first time I made it, I didn't use a tin pan - and the outside of the chicken got pretty scorched because the drippings would cause the fire to flare up. It was still good - but I wanted to avoid the panic of "Is it too done?" this time.
I use a gas grill with all burners on - so it is pretty direct. The tin kind of deflects the heat a bit and I keep the cover closed so it get's pretty darn hot all around the bird. I keep the bird in the tin the entire time.
I have heard that on a charcoal grill you would arrange the coals so they aren't directly under the bird.
HTH!
Thanks, I'm going to try it this week. I asked because last week, for the first time ever, I put a whole chicken on the grill and had exactly the same experience and figured tehre must be a better way.
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| Posted 7/1/08 10:33 AM |
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