Click to view our Accessibility Statement or contact us with accessibility-related questions
Showing 1 of 221 conversations about:
Matthias_Lambert
35
Oct 9, 2017
bookmark_border
Drunkin’ Chicken my own random take but the base recipe is useful for any number if flavors. 1- 4-5lb roasting chicken 1 12-16oz beer in the can olive oil for bird 1c iodized salt water the day before cooking add 1 cup of salt to a gallon ziplock and fill half way with water I also add a bit of old bay seasoning but its optional, once dissolved add the bird and place in fridge over night. Next day bring bird to room temp, dump the brine solution carefully run fingers around between the meat and the skin separating the skin. Add any spice combination or your favorite rub or simply pour teriyaki sauce or bbq sauce into the void between skin and meat. Now massga ethat glorious bird spreading the spices or sauce evenly. Drink 1/3 of the beer, right I know fun part of recipe. Take a meat thermometer or can opener and pierce the can at the top below the rim about every 1/2”. To allow steam to escape. Insert beer into the bottom cavity of the chicken. Preheat grill or bbq to 500 deg. Place a sheet of HD foil on grill large enough to be under the while bird to catch drippings. Place the beer and chicken standing upright on center of the foil sear the bird for 15 minutes then lower heat to 250-300 deg and place a piece of foul tenting the top half of the bird at least enough to cover the wings and breast. Cook approx 1.5 hours or until a thermometer in the breast and thigh read 165 deg F. Carfully remove carve and enjoy! The liquid will be scalding hot so seriously be careful. Crispy skin, moist steamed meat and perfect chicken. Seriously we have done this asian spiced, with fajita type seasoning, bbq sauce, a smoked papeika dry rub, even maple bourbon glaze, it is always amazing.
enjoy!
Oct 9, 2017
View Full Discussion
Related Posts
Trending Posts in More Community Picks