The first recipe.
This is the most common recipe, which is a fairly easy-to-prepare salad. Cut 200 g of boiled chicken into cubes, 100 g of boiled champignons and a couple of pickled cucumbers, add salt and pepper to taste, mix, season with two tablespoons of vegetable oil and a hundred grams of dry white wine. That's all.

Recipe two
The chicken carcass should be chopped into small pieces. After salting and sprinkling with suitable spices (at your own discretion), you need to wrap each piece in a strip of smoked lard, and then simmer in white wine (from 50 to 100 g) until half cooked in a frying pan greased with lard.

Having then sent the workpiece, transferred into a mold and poured with 200 g of sour cream, into the oven, you need to bring its contents to a golden brown crust and serve.

Recipe three
This option is more labor-intensive. The chicken carcass is cut into 4 parts, fried in hot oil and then stewed for another 10 minutes along with chopped peeled tomato, crushed garlic clove and chopped parsley sprig.

After adding 250 g of ham and half a kilo of smoked sausages, you need to keep it on the fire for another 10 minutes and pour in a glass of sherry, then add sugar, a third of a teaspoon of a mixture of ground cinnamon, cloves, nutmeg, half a glass of finely chopped almonds and prunes.

The thickening of the sauce will be a sign of the readiness of the dish, which is sprinkled with breadcrumbs (a quarter glass will be enough) and served to the table, as they say, piping hot.

Recipe four
You can use a “cocktail” instead of one type of wine (for example, 300 g of dry champagne and dry white plus 50 g of brandy). This amount is enough to prepare 500 g of chicken legs, which need to be fried with chopped apples (preferably green, in the amount of 4-5 pieces) in oil until golden brown. Then pour in the brandy (to which the pan will respond with an energetic hiss). Now you can transfer the legs and apples into a deep bowl, pour in champagne, wine and a little water, simmer for 30-40 minutes, then add salt and pepper.

But while the essence is there, you shouldn’t rush to give up what’s left in the frying pan. Let it simmer on low heat while we dissolve a couple of teaspoons of brown here, i.e. cane sugar and pour in one dessert spoon of starch, diluted in a “jelly” proportion, i.e. two and a half to three glasses of water. This will create an ideal sauce for the main dish.

Recipe five
Try dividing the carcass into ten parts, and then place them in a pan, adding a whole onion and chopped ginger root, add water, barely covering the meat, bring to a boil, remove the foam (or drain the water, add fresh boiling water) and keep on low heat , without closing, for a quarter of an hour.

After removing the dish from the heat, cover with a lid and let cool to room temperature. Then remove the chicken from the broth, rub with salt, wrap in cling film and place in the refrigerator for a couple of hours. Now it's time to make the chicken broth.

After removing it from the heat, get rid of the fatty film on the surface, add cinnamon, star anise, pepper, bay leaf to taste and return it to the lit stove. A few minutes after boiling, strain and cool. And after that we will do it in a completely unusual way.

Having halved the broth with the same volume of dry wine, pour this mixture over the chicken meat, cover it with film and return it to the refrigerator for two to three days, i.e. as much as you have patience for. And then you can make a composition with greenery decoration and take a sample. Long and difficult, nothing to say. But... the one who walks will master the road!

Recipe six
Having chopped the carcass into pieces, put it in a baking dish, salt, pepper, add your favorite spices to taste, fill it with a half-liter bottle of beer (some believe it must be dark, others consider it unimportant) and place it in the oven, preheated to 180 degrees. After 40-45 minutes we check readiness. Not too much trouble, right?

Recipe seven
First you need to prepare a mixture of 100 g of mayonnaise or sour cream, two cloves of garlic, salt and pepper, then coat the chicken carcass with this mixture and leave it alone for 15-20 minutes. In addition, you will need to chop 2 onions and two carrots separately, and a glass of prunes.

Half the mass of each ingredient should be placed in layers on the bottom of the mold in the same sequence in which they are just listed, put the chicken on top and repeat the layers in the reverse order (prunes - carrots - onions).

Among the additional components, some housewives/hosts add boiled rice to the middle of the chicken, others even add raw rice, and still others prefer potatoes instead. Everyone can decide for themselves.

After finally filling the future dish with beer so that the “tipsy” bird disappears under it, you can cover the dish with a lid and put it in the oven for about 40 minutes. But some people cook the same thing in a frying pan, adding only onions to the chicken.

Give preference to a recipe that is prepared with alcohol. The meat will be juicy, aromatic and tasty.

"Drunk Chicken": recipe on the bottle

For this cooking method, the following set of ingredients is available:

• - 1.5 kg;
• (preferably unfiltered, draft) - half a liter;
• 1 tbsp. a spoonful of honey, grainy mustard and vegetable oil;
• several cloves of peeled garlic;
• a mixture of herbs (for example, Provençal), salt, cumin, coriander, paprika.

Cooking technology for the “Drunk Chicken” dish

Let's follow the recipe step by step.

1st step

Rinse the carcass. Dissolve three tablespoons of salt in a couple of liters of water. Place the meat in the resulting solution for a few minutes.

2nd step

Remove the carcass and dry. Pour dry spices, mustard, chopped garlic, honey into a bowl. Knead thoroughly and rub the mixture onto the chicken inside and out.

3rd step

If your beer is in a glass bottle, pour a quarter out of it. If it's on tap, then pour ¾ into the bottle. Remove any paper labels from the container.

4th step

Pour a spoonful of dry herbs into the beer (be careful not to let the foam leak out). Place the chicken on the prepared bottle. Place in the lowest compartment of the unheated oven in a baking tray with water and the remaining beer. The liquid should cover the entire surface.

5th step

The “Drunk Chicken” recipe involves baking meat at 200 degrees for an hour. If you suddenly notice that the top of the carcass begins to brown quickly, cover the chicken with foil to prevent it from burning.

6th step

Cut the belly of the finished chicken. This will make it easier to remove from the bottle. Cut the meat into portions and serve with any side dish. “Drunk Chicken” is a quick and easy to prepare recipe. The entire dish can be placed on a plate and decorated to your liking.

“Drunk Chicken”: recipe two

Prepare a dish of the same name using a different technology. Ingredients:

• broiler chicken (chicken) weighing 1.5 kg;
• peeled and chopped ginger root;
• a couple of onions;
• sherry - 300 ml;
• salt, water (1.75 liters), herbs;
• brandy - to taste and desire (a couple of tablespoons).

Cooking technology

Rinse the carcass and dry it. Place ginger and chopped onions inside. Cover the chicken with water. It should slightly cover the carcass. Bring to a boil, skim off the foam and cook for 15 minutes. Then turn off the heat and keep the chicken covered for 4 hours. Then remove the carcass from the broth and let it dry a little. Pour 300 ml of liquid into a container or jar. Remove the skin from the bird. Cut into portions. Rub them with salt and place in a shallow dish. Place the meat in the cold for a couple of hours. Add brandy and sherry to 300 ml of broth, pour the mixture over the chicken, cover with film and put back in the refrigerator for 2 days. Turn the pieces over occasionally. After the specified time has passed, place the chicken on a tray and garnish with herbs.

Drunken Chicken Salad

Products:

• boiled chicken fillet - 200 grams;
• a couple of pickled cucumbers (medium size);
• fresh mushrooms (champignons) - 100 grams;
• a couple of tablespoons of oil for dressing;
• dry wine (white) - 100 ml.

Cooking technology

Clean the champignons and boil them. Cut the fillet, mushrooms, cucumbers into cubes, mix. Season with salt and pepper. Pour in wine and oil. Bon appetit!

Cooking time: 1 hour 30 minutes (excluding marinating time for chicken)

Cost of 10 servings: 595 rubles

Cost of 1 serving: 60 rubles

Ingredients:

Chicken 2pcs (3 kg) - 360 rubles

Garlic 5 cloves - 4 rubles

Salt, pepper to taste

Khmeli-suneli 5g

Vegetable oil 50ml – 6 rubles

Port wine 100ml - 67 rubles

Water 100 ml

For garnish:

Pumpkin 1.3 kg - 39 rubles

Pear 400g - 48 rubles

Salt, pepper to taste

Rosemary 5g - 13 rubles

Olive oil 50ml - 56 rubles

For the sauce:

Port left over from baking

Starch 10g - 2 rubles

Water 20 - 30 ml

Preparation:

• Rinse the chicken under running water and pat dry with a towel to remove excess moisture.
• Crush the garlic cloves onto the carcasses using a garlic press. Salt, pepper and season with hops-suneli. Pour in vegetable oil and grind the spices. Salt the inside and rub the carcasses with a small amount of chopped garlic.
• Leave the chicken to marinate for 40 minutes.
• Pick up two glass bottles that are not very large. It is important that they easily pass inside the carcasses. It is best to use standard 0.5 liter bottles.

• Pour 50 ml of port wine and 50 ml of water into each bottle. In the oven, under the influence of temperature, the mixture will boil and give the chicken the proper aroma.
• Place the bottles on a baking sheet. Place a chicken on each bottle. Place the meat in the oven, preheated to 180 degrees, for 1 hour.
• After 30 minutes, you need to turn the carcasses over to the back wall of the oven so that the chicken bakes evenly.

Garnish:

• Without cutting off the skin, cut the pumpkin into rings 1.5 - 2 cm thick. Cut out the seeds from the core.

• Salt and pepper the pumpkin, add rosemary leaves. Drizzle the slices with lemon juice and olive oil.
• Core the pears. Cut the fruit into rings.
• Stir in pumpkin and pear.
• Place the side dish around the bottles with carcasses 30 minutes before the end of cooking the chicken.

Advice from the boss:

When the chicken is ready, remove the carcasses from the oven and leave for 10 minutes so that they cool a little and “calm down” - this will make the meat juicier.

Sauce:

• Remove the bottles. Pour the port into a saucepan and put on fire.
• Pour in the juice and fat released from the chicken.
• Use a spoon to remove excess fat from the chicken so that the sauce does not become too oily.
• Place one piece of baked pumpkin, previously peeled, into the frying pan.
• Mash the pulp with a spoon, turning the pumpkin into a puree - this will give the correct consistency to the sauce.
• Dissolve starch in water. When the sauce boils, add starch to thicken the sauce.

Note from the boss:

When diluting starch, there should be approximately 2 times more water. Starch can be diluted in warm or cold water, but never in hot water.

Serving:

• Serve the chopped chicken along with a side dish.
• Pour sauce over meat and vegetables.

Bon appetit!

Chicken dishes are in our diet almost every day. We cook it, fry it, stew it, experimenting with all kinds of marinades and sauces. However, there are very simple recipes that are not inferior in taste to complex and sometimes expensive recipes.

There are many recipes for “Drunk Chicken”. Someone cooks it with wine, someone stuffs it with rice and vegetables, someone, after chopping the carcass, simply pours an intoxicating drink over it and stews it...

This same chicken recipe is simply delicious - simplicity, speed, taste and, of course, originality. And the process of its preparation itself will leave few people indifferent.

The proposed recipe will give you new taste sensations, since chicken cooked in beer has a delicate, unique taste and aroma.

By the way, this is a real recipe for a truly “bachelor’s dish.” And it should be especially popular among men.

So, beer chicken, aka “drunk chicken.”

We will need:

• 1 chicken, approximately 1.5 kg;
• 0.5 liters of beer in a bottle (dark or light - at your discretion);
• spices to taste;
• salt;
• pepper.

Preparation:

1. Wash the chicken, rub it with salt, pepper and spices outside and inside. Leave to marinate for 1-2 hours, but it can be longer.
2. Preheat the oven to 180C.
3. Wash the beer bottle thoroughly, remove all labels from it and open it. Pour some beer into a baking tray and add a little water there.
4. We put the chicken on the bottle. Wrap the wings and legs in foil. Place on a baking sheet. And we put it all in the oven.
5. The chicken takes 1 hour to cook, but you can cook it a little longer. While cooking, constantly baste the chicken with pan juices to prevent it from drying out. Steaming beer imbues our chicken with a special aroma. Try ginger beer - you might like it. The chicken will definitely turn out juicy.
6. We take out and cut our rosy chicken into pieces.
7. You can serve this dish with lettuce, black olives, cherry tomatoes, herbs and lemon. Rice or boiled potatoes are suitable as a side dish.

Enjoy your meal!

A few tips for the recipe.

If you don’t like exotic cooking, you can try the following option:

1. We cut the chicken carcass into pieces or buy ready-made legs, legs, wings - whatever suits your taste.
2. We also salt, pepper and add spices.
3. Place on a baking sheet or baking dish, fill with beer and simmer!