Drunken Chicken




1 whole chicken (give it a creative name, i.e., plucky?)

Butter or olive oil

Salt and pepper

Other spices, as desired (rosemary, paprika, cayenne pepper, thyme, garlic powder, etc.)

1 can of beer

1/2 lemon or lime


Drink 1/2 can of beer.  Season chicken with olive oil and desired spice concoction, until completely coated.  Prop chicken on hind legs and insert beer can into rear-end of chicken, so that chicken rests nicely standing up.  Add any additional spices back on that might have fallen off in the struggle.  Plug the neck-hole with half of lemon or lime, to seal in moisture during cooking.  Cook on high-med grill for 1-1.5 hours (375 degrees for 1-1.5hrs)

Arroz Caldos


8-9 small chicken pieces

2 pork chops, cut into small pieces

1 ripe tomato (peeled and chopped or grated0

1/2 lb string beans, trimmed (less is better)

1 pkg. cranberry beans  (ah, yes, these need to be done in the fall and frozen)

Rice (1/2 cups per person, preferably a short to medium grain)

1 small green pepper, cut into about  6-8 pieces


Saute chicken and green pepper in oil slowly.  After the chicken turns a bit golden,  add pork (salted) in pieces and brown.  When the pork and chicken have been sufficiently browned, add the tomato, stirring it quickly so it doesn’t burn.  Then add the string beans and stir once or twice.  Add 2-3 qts of water.  Bring to boil.  Add frozen beans.  Cook, covered, on low – medium heat for 1 – 1.5 hrs. Before serving, taste for salt and add if needed. Add the rice and cook, uncovered, until it starts to boil (approx 16-17 minutes). Turn off the heat and let it rest a few minutes before serving.