jodie's drunk chicken

Name: Jodie's Drunk Chicken
Prep time: 20 min
Cook time: 2 h
Ingredients: 3 1/2 pound(s) whole fresh fryer or roasting chicken; 1/2 can(s) budweiser™ beer; 1 - roost (stand for roasting); 2 tablespoon(s) butter, melted; 1 tablespoon(s) pomegranite glaze; 2 tablespoon(s) garlic, minced (divide); 1 1/2 teaspoon(s) montreal chicken seasoning; 1 pinch(es) rosemary sprigs (crushed); - olive spray (light); 1 tablespoon(s) liquid smoke flavoring (your favorite)

(3 RATINGS)

100 Pinches 1 Photo

JoSele Swopes

DELTA, CO

Updated on Sep 12, 2010

Grab a chicken and a beer, a roost and your spice..This is great on the grill or in the oven....Either way you will enjoy this....It is so moist and taste s good

Rate

prep time 20 Min

cook time 2 Hr

method ---

yield Serves 4 to 6

Ingredients

3 1/2 pounds whole fresh fryer or roasting chicken
1/2 can budweiser™ beer
1 - roost (stand for roasting)
2 tablespoons butter, melted
1 tablespoon pomegranite glaze
2 tablespoons garlic, minced (divide)
1 1/2 teaspoons montreal chicken seasoning
1 pinch rosemary sprigs (crushed)
- olive spray (light)
1 tablespoon liquid smoke flavoring (your favorite)

How To Make jodie's drunk chicken

Step 1

Wash beer cans. Wash roost. Spray roost with food spray - helps with cleanup. Open beer cans, remove 1/2 contents - leaving 6 ounces or half. Insert can in roost. Arrange with hole facing handle.

Step 2

Put 1 tablespoon of minced garlic in beer can. Foam is OK.
Step 3

Clean chickens thoroughly, inside and out. Remove unwanted parts. Pat dry with paper towel... Apply olive oil to chicken. Thin coating all over.
Step 4

Rub chicken with Montreal seasoning and rosemary... Place chicken cavity over beer can. Press down firmly. Chickens should be straight up, facing handle. Cross legs over roost rail.
Step 5

Put remainder of garlic, pomegranate glaze,butter, liquid smoke into small sauce pan stir while butter melts..Baste chicken while cooking.
Step 6

You may cook on Grill or in oven..... Cook two (2) hours at 350*, or until done - 180* in breast and thigh. Use meat thermometer to test doneness. Do not under cook! When done, leave chickens on roost, put roost on platter. Carve and serve directly from roost.
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