I swear I wasn't drunk when I took this picture.
Besides, I don't even drink beer.
If anything....it was the chick in the picture who was drunk! She is the one who posed, after all.
What do you expect from a Drunkin Chicken? (a.k.a. Beer Can Chicken).
Typically it's a grilled dish. And I believe there may be a lot of men out there who proudly give up a can of their favorite brew for this chick. But this particular little bird was baked.
In doors, in the oven. (I won't go into details as to why that had to be......it just did)
It's very simple and super tender and tasty. And just as easy (and a little more fun) than a regular roasted chicken.
If you can find one of these.........
I highly recommend one. I think I found this one at a hardware store, in the "seasonal" section when they had all the outdoor fun stuff displayed....late spring, early summer. It was only a couple of bucks. Totally worth it.
Get your favorite beer, pour out about 1/2 cups worth (drink if you feel so inclined to do so)...and stick a couple of bay leaves inside the brew.
Mix together some of your favorite poultry seasonings to rub your little chicke with. This is what I used this time (it changes every time.....depending on my mood)
Rub all over your bird...don't forget to get some under her little arms and around her legs.
At this point I thought it would be nice to add a bit more "flavor" to the beer and poured some of the Creole Seasoning inside the can along with the 2 bay leaves.
At that point I heard some fizzing.
And some more fizzing....and I looked inside the can to see what was going on.
All of a sudden the beer started foaming and bubbling up and over and everywhere! It was like a volcano!
Moral of the story: Do NOT add Creole Seasoning to beer. It explodes.
I wonder which creole ingredient causes that reaction.
Anyways.....put the beer can inside your handy dandy beer can holder (I'm thinking that a few men I know need one of these after having a few....sure would save my furniture. I'm just sayin.....)
Most people call this particular brand of beer a Silver Bullet. My dad calls it "Double O's"
Next you will force this concoction up the....ummmm.....bottom end?.....of your seasoning chicken.
I also decided to put some onion and lime wedges in the other opening. I made some tater wedges that were seasoned with salt, pepper, garlic and paprika and placed those along with the remaining onion wedges around the chicken.
Oh ya....and I squeezed the rest of the lime wedges over the taters (almost forgot that I did that).
Now....if your oven has 2 racks in it....remove one and set it aside. Take the other one and position it as low as possible so that your chicken will fit in the oven.
I almost felt sorry for her when I stuck her in that oven. She just kinda seemed to have a personality in a way....just hanging out there..ya know?
(clears her throat)
Preheat your oven and bake as follows:
1 1/2 to 2 pounds: 400' F for 1 to 1 1/4 hrs
2 1/2 to 3 pounds: 375' F for 1 1/4 to 1 1/2 hrs
3 to 4 pounds: 375' F for 1 1/2 to 2 hrs
4 to 5 pounds: 375' F for 2 to 2 1/2 hrs
Or until juices run clear!
And while the chick was baking, I prepared one of my favorite veggies.....ARTICHOKES!!!
So easy and so fun to eat!
And when you're about 3 yrs old....it's also fun to say. Who wouldn't love to eat a Pestachoke for dinner, right?
How to cook an artichoke:
Allow 1 artichoke per person. Remove any discolored leaves and small leaves at the base. Trim the stem even with the base of the artichoke. Slice about an inch off the top and then snip the tips off of the remaining leaves with scissors.
Cook in a large kettle filled with water and a bit of oil, lemon juice, a quartered garlic clove and some salt. Heat to a boiling then reduce to a simmer. Simmer uncovered, rotating (if possible...they get stubborn and like to stay as they are) occasionally, for about 30 to 40 minutes. Artichokes are done when the leaves pull out easily and the bottom is tender when pierced. Being careful not to spill hot water on yourself, remove from water and place upside down to drain.
Serve with seasoned, melted butter and seasoned mayonnaise.
Pluck leaves one at a time and dip the base of the leaf into a sauce (garlic or lemon butter, spicy mayonnaise for example). Turn the leaf, meaty side down and draw between your teeth, scraping (not biting) the meaty portion off. Discard the leaf (I keep a discard plate or bowl nearby).
When all the leaves have been removed or eaten, you will find a center cone of small light-colored leaves covering the fuzzy center. Pull or cut off this "cone" of leaves and slice off the fuzzy part and discard. What will remain is the "heart" of the artichoke. And this is the prized section of this particular vegetable. Cut the heart into bite-sized pieces, dip into the sauce and enjoy!