Well, I told you all about drunken chicken a while back… David and I made a different version of it when we went camping because our grill was not big enough to stand the chicken up. We thought we should share because we make it all the time now and love the “gravy” that it produces (it’s just the juice, but it’s good)! I have also heard that you can do this with wine.
1 whole chicken
3-4 Tbsp. oil
Seasonings (we like Goya’s Adobo and Sazon Spanish seasonings; my uncle Jef likes Emeril’s Essence or Emeril’s Creole Seasoning, Bayou Blast–both recipes are in our cookbook or in the grociery store – but use whatever)
1 can beer
1 Reynolds Foil-wrap bag
Drizzle the chicken with oil and smother it in all the seasonings you want (we like Adobe and Sazon, but Emeril’s Essence is good or you can use Emeril’s Creole to give it some spice). Add some salt and pepper or other herbs if you prefer.
Place the chicken in a foil-wrap bag and pour in one can of beer. Seal it very tightly and place on a grill or in the oven. Cook the chicken for about 2 hours or until the meat is falling off the bone. Cut up the meat and serve it with some of the “gravy” left in the bag if you desire.
Variation: there is another version of this called beer-can chicken. Season your chicken and place it over the top of a opened can of beer in the grill. The beer steams throughout giving it great flavor.
You can buy a beer can cooker stand at Wal-mart near the grilling stuff for $5. I know, b/c I bought one and cannot wait to use it this summer!