Drunken Chicken Recipe 465

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.

Steps:

• Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
• splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
• ---- Combine all ingredients and pour over meat to be marinated.
• The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
• Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
• I hope you enjoy it

Steps:

• Spray 9x13 baking dish (a cake pan is fine) with non-stick cooking spray.
• Spread Cream of Mushroom soup on bottom of pan.
• Place chicken breasts in single layer on top of soup.
• Place a slice of cheese on each breast.
• Next, place a scoop of Cream of Chicken soup on top of the cheese.
• Mix Stove Top and wine in a bowl until stuffing is moistened.
• Using your hand, gently press a scoop of the moistened stuffing onto each of the chicken breast.
• Cover the pan with foil.
• Bake at 350 degrees for 60 minutes.
• Remove foil and bake another 15 minutes or until stuffing gets crisp on top.
• Use a spatula to remove breasts from the baking dish onto plates.
• Enjoy!

Steps:

• Pound chicken breasts to 1/2" thickness and pierce several times with a fork; place in a single layer in a shallow glass dish and set aside.
• Combine rum, nutmeg, soy sauce, lime juice, brown sugar, bon appetit seasoning, crushed red pepper and ginger and mix well; pour over chicken and marinate at room temperature for 30 minutes, turning once.
• Melt the butter over a medium heat in a skillet with a cover.
• Remove the chicken from the marinate (but reserve the marinade) and saute in the butter until cooked through; when done, remove the chicken from the pan and keep warm.
• Add the mushrooms to the pan and sautee until cooked.
• Reduce the heat to low, add the marinade, and then gradually add the sour cream, stirring well, until the mixture is well-blended.
• Cover and simmer for about 5 minutes.
• You might want to check and stir it once or twice during the cooking time to keep it from separating.
• Serve the sauce over the chicken.
• Sprinkle with additional nutmeg if desired.
• NOTES:.
• If you don't have bon appetit seasoning, you can substitute a mixture of celery salt and onion powder in equal amounts.
• If you would rather use celery seed and/or dried onion flakes, try to crush them up as much as possible, and add about 1/4 teaspoons of salt.
• Also, if you find the sauce getting too thick, you can always thin it just a bit with a little milk or cream.

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.