Who says you have to serve Turkey for thanksgiving dinner? If you’re serving a smaller group of people, consider drunken chicken instead.
Ingredients
Drunken Chicken
- 1 (3 1/2 to 4 pound) chicken
- 2 bottles hard cider (I use Woodchuck Amber)
- one empty soda can
- extra virgin olive oil (EVO)
- Montreal chicken seasoning
- 1/2 Onion
Glaze
- 1/2 bottle hard cider (I use Woodchuck Granny Smith)
- 2 tablespoons corn syrup
- 2 tablespoons corn starch
- water
Directions
Preheat oven to 425 degrees F.
Wash the chicken in hot water and dry thoroughly. Season the cavity with Montreal chicken seasoning and stuff an onion in the neck to prevent the steam from escaping during cooking. Rub the outisde of the chicken with EVO and season all over with Montreal chicken seasoning. Set the soda can in the middle of the roasting pan and fill it halfway with hard cider. Position the chicken cavity over the soda can and push down until the chicken is firmly seated. It should look like it is ready to “dance.” Pour the rest of the hard cider into the roasting pan.
