Model # 2220 - $20.95 (shipping included within the U.S.A.)
- 100% Stainless Steel Construction...no more aluminum can taste!
- Rounded edges, no sharp corners
- Dishwasher safe and easy to clean
- Can be used in a conventional oven, smoker pit, or over a direct flame.
Directions For Use
In a Conventional Oven:
Place the Chicken Stand(s) in a suitable size loaf pan lined with aluminum foil (this makes clean up later on easy). Fill the Chicken Stand tube with the marinade (recipes below) of your choice. Pour some marinade in the loaf pan. Then place a chicken which has been coated with olive oil and then a Rub (recipes for Rubs below) on the Chicken Stand. (For even better results with very large chickens inject the marinade into all parts of the chicken using a spice injector.) Put everything into an oven which has been preheated to 325 degrees. Cooking times will vary depending on the size of the bird but it will take about an hour. Be sure to check for doneness (180 degrees) as measured by a internal food temperature gauge.
In a Smoker Pit:
Same as in a conventional oven but the cooking times at 275 degrees will be about 40 minutes per pound of a single chicken.
For more crispy skin move the Tejas Smokers Drunken Chicken Stand nearer
the firebox end of the pit. Be sure to check for doneness (180 degrees) as measured by a internal food temperature gauge.
In a Charcoal or Gas Grill:
Same as in a conventional oven but cooking times will be less because of the high, direct heat. If really crispy chicken is desired then don’t use the loaf pan. Be sure to check for doneness (180 degrees) as measured by a internal food temperature gauge.
Marinades
(Editor's note: We like these but there are hundreds of recipes for marinades.
Some folks use beer (cheap ones work better), coca cola, or even
concentrated apple juice. Have some fun and experiment.)
Jack Curry’s Marinade: combine ½ cup fresh lime juice, 6 tbsp olive oil, 1 minced large yellow onion or 2 shallots, 2 tsp grated lime peel, 4 tsp chopped dried oregano, 4 minced large cloves garlic, 2 tsp ground cumin, 3 tsp salt, ½ tsp ground black pepper, ½ tsp red pepper.
Variations on above marinade: ½ cup minced parsley may be substituted for the onion, orange juice and grated orange peel may be substituted for the lime, 1 tsp of
Dijon style mustard is optional, 1 tsp Worcestershire sauce is optional.
(Editor's Note: This is a great marinade, however,
when you use this recipe you don't need a strong poultry rub like the
"Poultry Perfect Dry Rub" given below.)
Rub: (Try this one, but keep on experimenting and develop your own dry rub.)
Poultry Perfect Dry Rub (from Smoke and Spice, by Cheryl and Bill Jamison): 3/4 cup Hungarian paprika, 1/4 cup freshly ground black pepper, 2 tbsp cayenne pepper, 1/4 cup celery salt, 1/4 tbsp sugar, 2 tbsp onion powder, 2 tsp dry mustard, dried & minced zest from 3-4 lemons.
Stainless Drunken Chicken Stand