Drunk Chicken Recipes

You can buy a stand or not.. The chicken will stand on just the beer can, with a third of the beer poured out.

Slide small pats of butter in between the skin and the meat of the chicken. Season with Paul Prudhomme's Poultry Magic. Don't put the chicken directly over burning coals. Cook the bird about an hour and a half, till the legs easily move. Don't use any wet sauce on the bird or baste while cooking. The skin will be crispy and brown.. and Drunken.

drink your beer rather than using it in the can. Use water and some liquid smoke or something. Moisture is what you are doing here. I don't find that the bird really absorbs any of the flavor of the beer.

IMO more flavor can be achieved by rub applied to the breast under the skin.

Agree to stuff the neck cavity with something to avoid the liquid to just steam through. I've also just pulled the loosened skin over the neck cavity and toothpicked on the backside.

Injection or brining will do wonders for a drunk chicken. Either inject the night before or brine for about a day and a half before.

How do people still think the can does anything?
0.0% of that liquid will evaporate.





If you actually got the can hot enough to create steam, your chicken is going to be rubber.

Minutes Ambient Oven Beer Breast Thigh
00 78°F 264°F 75°F 38°F 38°F
15 78 301 53 49
30 78 330 70 77
45 78 328 84 118
60 78 331 101 140
75 78 333 118 151
90 78 328 130 162 179

Use the stand if you want to smoke it whole, or simply spatchcock it.