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I seasoned the chicken with salt and pepper then rubbed it with Tony C's. Inside and out. Also used garlic powder on the inside. Took a couple swigs of beer then set the chicken on it. Added some rosemary to the beer and a bit on the chicken as well.
Put in the oven for about an hour at 325. Took it out and rubbed the outside with butter, put it back in for another hour. Let it cook and picked it apart. Very juicy and so tasty. And of course roasted chicken with rosemary smells great!
I'll probably use the meat for enchaladas.
The skin (I know it's not good for you) is so crispy and tasty. YUM!
We did a similar one at the camp. I got a kick out of how it turned out. I called it Chicken With An Attitude wearing his heart on his sleeve (we stuck his heart on his "shoulder" to make that point) .
I gotta try this recipe some day. It sounds wonderful.
JCG (no login)
Fun new name for what we've always called a "drunken chicken", jag!
February 15 2007, 12:05 AM
RHG fixes it more or less that way once in a while. (My contribution to the preparation is to pre-drink some of the beer.) You're right about the juiciness - and the skin.
We were once inspired to try a "drunken turkey", using a relatively small bird and, as I recall, a 24-oz Foster's can. Alas, the recipe did not scale up: The creation cooked unevenly and collapsed. The resulting mess looked a bit like a 1/100th scale model of the imploded reactor No 4 at Chernobyl (but without a green glow from the radiation)!
