Prep 30 mins
Cook 2 hrs
With company on the way I needed a recipe that I knew would be a hit. This one worked great.
- 6 chicken quarters
- 1 chopped vidalia onion
- 1 teaspoon Emeril's Original Essence
- 2 teaspoons of mccormick Montreal roasted garlic chicken seasoning
- 1⁄4 cup butter
- 5 (8 ounce) cans beer
- 1 cup chopped spring onion
- Place the chicken quarters in a large plastic or glass container, pour 2 beers over the chicken letting it marinate in your refrigerator about 1 hour.
- While your chicken is marinating, pour 2 beers and your chopped onion into a saucepan and bring your mixture to a boil for about 5 minutes.
- Use caution to avoid boil-overs.
- After 5 minutes of boiling, adjust the heat to Low and add 1 teaspoon of Emeril’s Essence, 2 teaspoons on McCormick’s Montreal Chicken Seasoning, and ½ stick of butter.
- Allow your beer basting mix to simmer for about 30-40 minutes.
- Preheat your oven to 400 degrees.
- Place your chicken on a rack in a large oven pan, then pour the beer from the marinade over the chicken so it drains to the bottom of the pan.
- Season both sides of your chicken quarters with McCormick’s Montreal Chicken Seasoning.
- Gently spoon about half of your beer basting mix over your chicken pieces.
- Insert your roasting pan with your chicken on the middle rack of your oven.
- After 25 minutes cooking time, carefully slide your oven rack out and spoon the remainder of your basting mix over your chicken pieces.
- Slide the rack back into the oven and cook about 25 minutes more until your chicken is brown and crispy.
- Remove your chicken from the oven, place the pieces on a serving dish, sprinkle with your chopped Spring onions.
- Serve with corn on the cob and baked potatoes.
- You did a great job, so open that 5th beer and enjoy it with your chicken as your guests compliment your culinary talent.
NormCooks I had high hopes for this recipe. It was ok, but not very flavorable. I marinated it for 4 hours and added garlic to the sauce. The flavors in the sauce were great but never made it into the chicken. I also had to run it under the broiler to crisp. Basicly I think it's a good recipe but needs some tweaking. I will try it again but I think I'll marinate the chicken in the sauce and try grilling it.