DRUNK CHICKEN
Cooking a chicken on a beer can.
Provided by Max
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 6.3 g, Cholesterol 140.4 mg, Fat 23.1 g, Fiber 0.6 g, Protein 44.4 g, SaturatedFat 6.3 g, Sodium 135.6 mg, Sugar 0.1 g
DRUNKEN CHICKEN
Serve up something everyone will enjoy, our delicious Drunken Chicken recipe that's flavored with amber beer, garlic, jalapeño pepper and more.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat 1/4 cup of the dressing in large skillet on medium heat. Add chicken; cook until chicken is browned on both sides. Remove from skillet.
- Add the remaining 1/2 cup dressing, the onion, tomatoes, peppers and garlic to skillet; cook until crisp-tender, stirring frequently. Stir in beer; bring to boil. Return chicken to skillet. Reduce heat to medium-low; cover. Simmer 20 to 25 min. or until chicken is cooked through.
- Serve chicken over the rice; top with vegetable mixture.
Nutrition Facts : Calories 630, Fat 27 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 145 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 51 g
DRUNKEN CHICKEN ...HEAVY ON THE SAUCE!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Liberally sprinkle the chicken with salt and pepper.
- Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal.
- To serve, top with the remaining herbs and pine nuts and serve with warm bread.
DRUNKEN CHICKEN
This classic Shanghai dish involves soaking poached chicken in rice wine. The wine used is Shaoxing (sometimes called hua diao wine), a Chinese cooking wine typically used in stir-fries and marinades and known for its amber color and floral flavor. This version of drunken chicken includes some of the chicken poaching liquid mixed into the marinade to temper the strong flavor of the Shaoxing. Some recipes use equal parts wine and poaching liquid, but we found it a bit overpowering. Feel free to adjust the amount of wine to your liking. The addition of goji berries is optional (and not traditional), but it adds sweetness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 8
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
This succulent and juicy drunken chicken is boiled, then scented with Shaoxing wine and served with a classic ginger and scallion sauce.
Provided by Grace Young
Yield Serves 4 to 6 as part of a multi-course meal
Number Of Ingredients 7
Steps:
- Remove any fat pockets from the chicken. Rub chicken with about 2 tsp. salt. Rinse the chicken under cold water and drain on a rack.
- In a 6-quart pot, or a pot large enough to fit the chicken, bring 3 quarts cold water to a boil over high heat, covered. Carefully add chicken, breast-side up, adding more boiling water, if necessary, to completely cover chicken. Cover and return to a boil over high heat. When the broth returns to a rolling boil, boil vigorously over high heat, uncovered, 17 minutes, removing any scum that rises to the surface. Remove from heat. Using 2 heavy spoons, carefully transfer hot chicken to a colander in the sink. Slowly pour 4 quarts ice water over the chicken, until chicken is warm to the touch.
- Return the chicken cooking liquid to a rolling boil over high heat. Again, carefully add the partially cooked chicken, breast-side up, adding more boiling water, if necessary, to completely cover chicken. Return to a boil over high heat, uncovered. When the broth returns to a rolling boil, boil vigorously over high heat, uncovered, 17 minutes, removing any scum that rises to the surface. Remove from heat. Using 2 heavy spoons, carefully transfer hot chicken to a colander in the sink. (The chicken should register 170 degrees when tested with a meat thermometer at the meatiest part of the thigh. If not, return to the pot and simmer several more minutes.) Slowly pour the remaining 4 quarts of ice water over the chicken in the colander, until chicken is warm to the touch. Save the chicken broth and reserve for soups.
- Place the chicken on a rack and air-dry 30 minutes in a cool and breezy room. Sprinkle the entire surface of the chicken with 3⁄4 tsp. salt. With a meat cleaver, chop the chicken through the bone into bite-size pieces, reserving any chicken juices (or disjoint into serving pieces). Place the chicken in a casserole dish and pour rice wine over the chicken. Cover and marinate 1 to 2 hours at room temperature, occasionally basting chicken with rice wine. Pour reserved juices back into the casserole.
- Meanwhile, place scallions, ginger, and remaining 1½ tsp. salt in a small heatproof dish. In a small skillet, heat oil over high heat until hot but not smoking. Carefully pour hot oil over scallions and ginger. The oil will make a crackling sound as it hits the scallions and ginger. Serve chicken with scallion-ginger sauce at room temperature.
DRUNKEN CHICKEN II
Make and share this Drunken Chicken II recipe from Food.com.
Provided by troyh
Categories Chicken Breast
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to boil, then add chicken breast, ginger, scallion and salt. Boil 15 minutes.
- Remove to bowl.
- Debone chicken while warm.
- Remove ginger and scallion and discard.
- Place chicken and its stock in container.
- Add sherry.
- Cover and refrigerate 1-5 days.
- When ready to serve, cut chicken into 1-inch pieces.
- Arrange on platter.
- Pour jellied liquid over chicken and decorate with cilantro.
- Serve cold.
Nutrition Facts : Calories 352.1, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 7090.3, Carbohydrate 4.3, Fiber 0.4, Sugar 1.3, Protein 30.6
DRUNKEN CHICKEN II
Number Of Ingredients 7
Steps:
- 1. Wipe chicken with a damp cloth. Rub sherry into chicken cavity. Slice ginger root, cut scallion stalk in two then place inside cavity. 2. Put bird in a heatproof bowl and steam 1 hour (see HOW-TO, _Steaming). 3. Drain chicken, reserving liquid for stock. Let cool then quarter bird and sprinkle with salt. Place in a covered dish let stand overnight at room temperature. 4. Combine stock and remaining sherry and pour over chicken. Refrigerate, covered, overnight. Then with a cleaver, chop in 1 1/2- to 2-inch sections and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DRUNKEN CHICKEN
Make and share this Drunken Chicken recipe from Food.com.
Provided by troyh
Categories Whole Chicken
Time 1h35m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Put chicken in a medium-size pot, large enough to hold it and have it submerged in the cooking liquids.
- Add chicken broth, ginger, soy sauce, scallions and whiskey and bring it to a simmer.
- Simmer, covered for 45 minutes.
- Then turn off the heat and leave the lid on the pot--do not remove cover.
- Allow chicken to sit for another 30 minutes or so.
- Then remove chicken, rub lightly with sesame oil and serve.
Nutrition Facts : Calories 1042.9, Fat 54.4, SaturatedFat 15.6, Cholesterol 243.8, Sodium 551.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.7, Protein 62.7
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