Drunken Chicken Marinade Recipes

DRUNKEN CHICKEN

Steps:

• Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.
• Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you're using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot. Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.
• Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 - 40 minutes or until the internal temperature near the bone reaches 165°F - 170°F (73°C - 76°C). If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching make sure to redistribute them in the middle of cooking so they cook evenly.
• Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.
• After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.

DRUNKEN CHICKEN

Steps:

• Prepare an outdoor grill for medium heat.
• Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.
• Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken.
• Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.

DRUNKEN CHICKEN

Steps:

• 1. Wipe the chicken inside and out with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.
• 2. To roast the chicken, heat the oven to 425°F (220°C/Gas 7). Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper. Discard the marinade. Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast. Roast the chicken, basting often, until it sizzles and starts to brown, about 15 minutes. Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often. Turn the bird onto the other leg and roast for 15 more minutes. And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time. To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink.
• 3. Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and sauté, stirring occasionally, until it is soft but not brown, 5 to 7 minutes. Stir in the barley and sauté 2 to 3 minutes until the grains look transparent. Add the stock with salt and pepper, cover, and bring to a boil. Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes. Taste, and if the barley is not tender, add more stock and continue simmering.
• 4. Toast the almonds: Spread them on a baking sheet and brown them in the oven with the chicken for 2 to 3 minutes, watching carefully that they don't burn. Let them cool. When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm. The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving.
• 5. When the chicken is done, transfer it to a platter and cover it with foil to keep warm. Discard fat from the pan, leaving behind the cooking juices. Stir in the flour and cook, stirring, for 1 minute. Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices. Add the stock and simmer again until the gravy is slightly thickened and reduced by half. Strain it into a saucepan, reheat it, taste, and adjust the seasoning.
• 6. If necessary, reheat the barley pilaf. Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning. Discard trussing strings from the chicken and spoon the barley pilaf around it. Moisten it with a little gravy and serve the rest separately.
• Quick fix:
• Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs (my recommendation). Marinate them for 1 to 2 hours. Drain and pat the pieces dry on paper towels, then coat them in seasoned flour. Melt the butter in a sauté pan or skillet and fry the chicken pieces until well browned on all sides. Cover the pan and roast in a 350°F (175°C/Gas 4) oven until the chicken pieces are very tender when pierced with a two-pronged fork, 20 to 30 minutes. Transfer them to a platter and keep warm. Discard excess fat from the pan and make the gravy as directed.

DRUNKEN CHICKEN MARINADE

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

DRUNKEN CHICKEN MARINADE

Steps:

• Mix all ingredients and marinate chicken breasts for at least 2 hours.
• Grill chicken. If you choose to use the marinade for sauce after marinating chicken, you must boil the marinade for safety reasons.

DRUNKEN CHICKEN

Steps:

• Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
• Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
• Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
• Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
• Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
• Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
• Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
• Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
• Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.

DRUNKEN CHICKEN

Steps:

• Bring large pot of water to boil. Add chicken, 6 ginger slices, 4 sliced green onions, and 1 teaspoon salt. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Drain chicken; place in bowl of ice water to cool. Mix 4 cups water, 2 sliced green onions, 5 tablespoons salt, and remaining ginger slices in large bowl until salt dissolves. Drain chicken; add to saltwater brine. Let stand 30 minutes at room temperature.
• Meanwhile, mix rice wine and sugar in medium bowl. Stir to dissolve sugar. Season marinade to taste with salt. Drain chicken. Cut into 8 pieces. Transfer chicken to shallow glass baking dish. Pour marinade over. Cover and refrigerate 1 hour. Let stand 15 minutes at room temperature. Transfer chicken to plates; discard marinade. Sprinkle with remaining green onions.
• *Available at Asian markets.