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There are many ways to prepare and enjoy chicken, but Drunk Chicken is the absolute best tasting chicken - EVER. And the Roost is the perfect tool to get spectacular results every time…..its easy and it's really delicious. ENJOY. How and Why It Works Drunk Chicken (also known as Beer Can Chicken) is a method of cooking a whole chicken mounted upright over a container of liquid. This allows vapors from the liquid in the can to get inside the chicken, contributing flavor and moisture to the chicken while it cooks. It was originally cooked on a beer can with beer, but it kept falling down (from the beer), hence the name Drunk Chicken. Buster's Drunk Chicken Roost™ - Unlike a loose beer can that can fall over, the Roost provides support, keeping the chicken in an upright, vertical position while cooking. The chicken retains moisture while draining off excess fat, making an already healthy food even better. The Roost is the secret to consistently moist, flavorful and healthy, and easy to cook Drunk Chicken. And the chickens don't fall down anymore! Liquid - Although beer is the ingredient of choice in most Drunk Chicken recipes, any liquid can be used including water, soft drinks, juices or wine. Flavoring - The outside skin of the chicken is rubbed with olive oil and whatever seasonings you decide to use for flavor. The olive oil seals the skin to keep in moisture and provides a sticking base for the seasonings. The mix of your favorite seasonings should contain some table sugar, which caramelizes and gives the golden brown appearance and crispy skin when cooked. Tasty combinations of liquid and seasonings offer almost limitless choices, which contribute to the flavor of the chicken. Practically any spice used will produce excellent chicken. Experiment!. Cooker - You need a closed cooker to prepare Drunk Chicken: a kitchen oven with drip pan, charcoal grill with dome lid, gas grill, smoker, roaster, kamado, anything with a lid on it will work. DO NOT USE ROOST IN MICROWAVE OVEN. Follow our suggestions for each type of cooker and make sure chicken is done to a temperature of 180° as measured by a meat thermometer with a poultry setting. Make sure all parts of the chicken are done. Seasonings, Marinades, Liquids Everybody has a picture of what they want their chicken to look like, and "done" is the biggest part. You eat with your eyes first, and a moist, golden brown color of a well cooked Drunk Chicken is irresistible. To accomplish this, Seasonings are usually put on the outside of the chicken to give it good looks and taste. Just about any seasoning will work and chicken recipes will give you ideas for which to use. Grocery stores carry salad dressing seasoning packets intended to make salad dressings. However, any of these seasoning packets works well. In fact, any favorite chicken recipe could be applied to Drunk Chicken - the possibilities are endless. And, the stronger the seasoning, the more flavorful the chicken. Marinades are used to soak the raw chicken to infuse flavor into the meat. Most marinades are liquid based and require a little more time and preparation. Adding marinade to the can also helps concentrate the flavor. Marinades also work as a tenderizer. Pineapple juice is excellent, and will always make "fall off the bone tender" chicken. Soaking overnight works best. Tip: If you have a food theme, e.g. French-inspired, then a red wine marinade would be a great choice. Injection is a great way to introduce flavor throughout the chicken. It is best not to pierce the skin when doing this; instead, lift areas of the skin and inject flavorings directly into the chicken meat. Liquids - In addition to beer - and depending on your taste - colas, ginger ale, apple juice, water, bouillon and many other liquids can be used. Wine also works well - especially strong full-bodied wines. The stronger the flavor in the liquid, the more flavor gets into the chicken. Adding lots of garlic to the liquid is a good flavor enhancement. Combinations/Recipes Suggested combinations of seasonings and liquids are:
…plus variations of the above and many others based on your personal taste. Experiment! See the recipe for Buster's Georgia Chicken Cookin' Championship winning Drunk Chicken. You can make it too! Our Last Call Drunk Chicken Marinade recipe is great also. Both make fantastic and delicious Drunk Chicken. People that have cooked with the Roost have sent in some awsome recipes. You got a fovoarite? Send it in and share with others. Tip: Use BBQ Rib Rub and beer for classic Drunk Chicken. Preparation for Drunk Chicken You need the Roost, beer (used in these directions) or other liquid, your favorite seasonings, and a whole chicken. Roost. Spray entire Roost with a cooking spray such as Pam Cooking Spray™ or similar food release type of spray. This aids in cleanup later and does not affect the taste of the chicken. Always use the Roost assembled as shown in the instructions. Do not take the Roost apart. DO NOT USE ROOST IN MICROWAVE OVEN. Beer. Use a standard 12-ounce can of any brand of beer, stout beer or ale. Wash the can before opening to remove any contamination. Drink or discard one half of the beer so that about 6 ounces of liquid remain in the can. You may wish to put extra holes in the lid using a church key-type can opener, but this is not necessary. Add one heaping tablespoon of chopped or minced garlic to the beer. The beer may foam up, but this is OK. Make sure there is still 1/2 can of beer left after adding the garlic. Arrange the can so that the top opening is toward the Roost handle. Notice that the can only turns to the left (counter-clockwise) when inserting or removing the can. If you do not want the chicken touching the can, cover the can(s) with foil after placing them in the Roost, leaving the top open so the vapors can be released into the chicken cavity. Chicken. Size/Weight - If you are cooking one or two chickens, then size will not be an issue, and 4-pounds or larger will work. When cooking three or four chickens together, consider that larger chickens may touch each other on the Roost, causing uneven cooking. Thus, you might want to use smaller 3-pound chickens so that all areas are exposed to the heat. It is really important that you match weights as close as possible. 2 or 3 ounces difference will take an extra 15 - 20 minutes to get the big one done. Always test doneness in largest chicken. Cleaning - Leave the skin on the chicken. Remove any parts that may be packed inside the cavity. Trim off any unwanted parts. Wash the chicken thoroughly, inside and out. Pat dry with paper towel. Oiling - Rub 1 - 2 tablespoon of olive oil on the outside of the chicken. Make sure you get oil all over the chicken, as this seals the skin and provides a sticking base for the seasonings. Seasoning.
Rub your seasonings all over the
outside of the chicken(s), or for more even coverage, use a shaker
containing your seasonings. Make sure you get the seasoning under
the wings and legs. You can add some to the inside of the chicken
and the can as well for additional flavor. Add seasoning to the neck
area and other places after you place the chicken on the can. Placement
- Place each chicken upright on a beer can with the breast toward
the Roost handle. Cross the chicken
legs on the Roost, and tuck the
wings in close to the chicken. If cooking only one or two chickens,
use the can holders on the section to which the handle is attached.
This will keep the Roost stable,
making it easier to pick up and carry. Cooking IMPORTANT: DO NOT UNDERCOOK. Chickens must be cooked until they reach a temperature of 175° Use a direct reading thermometer with a poultry setting placed in the thickest part of the chicken (the inside of the thigh is recommended) to check for doneness.
DO NOT USE ROOST IN MICROWAVE OVEN. Cooking Temperature: Pre-heat your grill or other cooking unit to about 350 degrees. Depending upon the type of cooker and the temperature you use, cooking time will vary from 1 1/2 to 2 hours. Remember that lower temperatures need longer cooking times. If chicken starts to brown too soon, reduce heat. Make sure chicken is done to a temperature of 175° as measured by a meat thermometer with a poultry setting. Just as for any chicken recipe, place thermometer in thickest part of chicken (the inside of the thigh is usually recommended) but not touching bone. Tip: Mix red pepper and sugar together, and sprinkle on chickens during cooking for added color and hotness. Use as needed. When the chicken is done, use heavy-duty oven mitts or potholders to remove the Roost from the cooker because the handle will be extremely hot. Buster's Preference: Low and slow on a charcoal grill - 350 degrees for two hours, or until done. Try not to peek. Peeking extends cooking time about 5 - 10 minutes per peek. Serving Reminder: When the chicken is done, use heavy-duty oven mitts or potholders to remove the Roost from the cooker because the handle will be extremely hot. Tip: Let the chicken stand on the Roost for about 15 minutes to absorb any remaining juices and enhance flavor. Make sure your guests see the Roost complete with chickens - a knock-out sight. Put 'em on a platter and serve directly from the Roost. You can also carve from the Roost; however, the chicken may be so tender that it falls apart. Tender is good. Cleaning When finished with the chicken, use a paper towel to remove the chicken carcass and beer can and place directly into the trash can. Do not drink remaining liquid! Soak the Roost - overnight if possible - in a sink of hot water with a dishwasher tablet to loosen encrusted food. Then use a brush along with dishwashing liquid to bring the finish back to new. You can also use oven cleaner if it gets really encrusted. Use only mild non-abrasive cleansers. The time spent cleaning is the key factor to keeping the Roost in good condition for years to come. You may also cover exposed parts of the Roost with foil to aid in cleanup. Tip: Soaking time really makes the difference in ease of cleaning. Buster's Preference: I always spray Pam Cooking Spray™ onto the Roost before cooking and then soak it in hot water with Electrasol 2in1™ tabs afterwards. After scrubbing the Roost with a brush to remove obvious stuff, I put it in the dishwasher in order to pass my wife's final inspection. As a result, I've been cooking on a 3-year-old Roost that still looks like new. Buster's Favorite Tips My preferred cooking method is low and slow on a charcoal grill - 350 degrees for two hours, or until done. My standard seasoning is Legg's Old Plantation® Barbeque Rib Rub to which I add red pepper for color and sugar for sheen, and beer in the can for flavor. I always put minced or chopped garlic (lots of garlic) in the beer. This is called classic Drunk Chicken. Adding 1/4 cup of sugar to approximately 6-8 ounces of seasoning mix adds a glaze to the chicken, enriching its color and adding texture to the skin. I keep a small shaker of red pepper and sugar mix to sprinkle on the chickens every time I check them during cooking. This adds both color and taste. (It's easy to make up your own shaker of secret seasonings.) As an alternative to red pepper, Paprika adds a rich reddish color to the cooked chicken and can be added to any seasoning without any substantial affect to the taste. Because seasonings will absorb moisture from the air, be sure to store unused portions in an airtight container. If you have a food theme, e.g. French-inspired, then a red wine marinade would be a great choice. When cooking 2 or more chickens on the Roost, it's fun and easy to season each chicken a little differently, and to try different liquids in the cans. See our recipe for Buster's Drunk Chicken. It makes fantastic Drunk Chicken. Cleaning the Roost: I always spray Pam Cooking Spray™ onto the Roost before cooking and then soak it in hot water with Electrasol 2in1™ tabs afterwards. After scrubbing with a pad, I put it in the dishwasher in order to pass my wife's final inspection. As a result, I've been cooking on a 3-year-old Roost that still looks like new. We welcome your comments and suggestions. Send to buster. Thanks. Buster's Drunk Chicken Roost™ There are many ways to prepare and enjoy chicken, but Drunk Chicken is the absolute best tasting chicken - EVER. And the Roost is the perfect tool to get spectacular results every time…..its easy and it's really delicious. ENJOY. The Finest Beer Can Chicken Cooker on the Planet™ drunkchicken.com |
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