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Drunken Chicken
This is our first recipe for drunken chicken. In the future, there will be more recipes, but until then, we hope you find this one satisfying. My friend, Jeremy, put together this one, and it makes one of the best tasting chickens I have ever had.

Creole seasoning
Catalina dressing
beer (or any other carbonated drink)

Pour some beer (or any carbonated drink) in the cylinder on the pan. We found that when we used less expensive beer, the flavor of the beer was stronger in the chicken once it was done. At this time, seasoning can also be added to the cylinder. Place the bird over the cylinder in the pan, breast up. The Drunken Chicken Pans come in cast iron, ceramic, and aluminum. Since we cooked our bird on a barbeque pit, we used the aluminum pan, cast iron would have worker equally well. Once the bird is on the pan, you may begin injecting the seasoning.
Use a spice injector to inject the Catalina dressing. The Cajun Spice Injector works best for this, since it has an infusion tube which is larger than a needle. Once the bird has been injected, you may season the outside of the bird.
I listed salt, pepper and Creole seasoning, but you can add to that list if you would like. Rub down the outside of the bird real well.
Once the fire is ready, you can put the pan on the grill. Cooking time is around 2 - 2 1/2 hours. When cooking on a grill, the time may vary depending on the fire. For the oven, cook at 325 degrees for about an hour. Be sure to check your bird it may need to cook longer.
While the bird is cooking, baste the bird with the juices that collect in the pan.
Once the bird is done, relax and enjoy.

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