In this video we give you a detailed demonstration of a cooking a drunken chicken. We also highlight some great accessories that make cooking drunken chickens easy.

Video Transcription

Speaker: What we're going to do today is we're going to go ahead and cut open this chicken here. Now, what you want to do is you can make your contraction or you can buy some -- let's say some Tony Chachere's -- that's pre-mixed and what we're going to use today because it's just easy as the butter and hallopini. We'll pour a little bit in here and that's going to get your flavor boiling up on the inside of the chicken because you're keeping the moisture on the inside of chicken boiling up and it's flavoring it the whole time. And then we're going to take our injector here, we have filled it up and we're just going to do some surface injections all around the chicken, in all areas of the chicken. That way it just keeps it really moist while you're cooking it on your grill. Or again, you can do this in the oven. I like it better on the grill because you get a little bit better flavor. And do the front side, then we go do the backside here. Again, there's some sort of -- this want to go all the way through because they're just going to -- they can release juices on the inside which you're going to drain out, you want it to stay in the chicken. You can see where it's starting to pump up so that means it's actually holding the actual juices that you're putting in it. Then the other thing I like to do again I am just going to use some of my flavors here is, I am just going to be use the great seasoning, sprinkle all over it, put in a little bit of Tony Chachere's, we're going to rub it real good. Once you do that, put your cap off, take your chicken, like so, and stand it up on it. Again when you're cooking it in an oven, what happens is in this particular unit, you don't get any greases on top of it. If you decided to go with cast iron on, you can but what I suggest to put it in a baking pan. But if you're using it on the grill, don't put in a pan, we'll need one of these and this one has its own self-contained juice tray. Then I'll take it and pour a little bit on the outside here, so we get that flavor on the outside. We can put this or add onions, bell peppers, potatoes whatever just to enhance the flavor on the outside. You put it in your grill, normally you want to be about 300 degrees but cook for about a hour-and-a-half and we'll show you the demonstration after a while on one of our grills after it comes out and how it's looking. I appreciate you watching the Shoppers' Choice. Any of these products can be bought on our site and if you have any questions, please give us a call. Okay folks, we've got our drunken chicken done and we just want to show you how it came out. It's a great little recipe. It's easy to do and it just makes your whole bird come out way better than what if you just saw them on the grill. We're going to go ahead and let's take a look at it. You can see like that the leg portion often this thing, I mean, it's just fell apart. It makes a move in here and we can actually see how moist from us injecting it and plus all of that moisture boiling up into the actual chicken. You look at the leg here, I am just pulling it off. I mean if you just look at how this thing is just coming apart, it's amazing, I mean I am doing this with my fingers here and it's just -- you can literally take your chicken off the bone here without hardly cutting into it. It's kind of hot that's why I am not touching it but you can see I am just pushing down on this meat. So again, injecting it, putting it on some type of accessory that holds the chicken up straight to where the moistures or whatever, you feel like putting into your fluff here and around your chicken, it really, really captures the flavor and above all it captures the moisture. Anyway, I hope you enjoyed this recipe and if you need any advice, you can just call at shopperschoice.com and we will be happy to help you on how to do this.