My drunk crock.

First off, if you haven't heard of "My Drunk Kitchen", you should totally click on THIS LINK. Thanks to Greg L. for the heads up several weeks ago. I would love to do a my drunk crock, but getting drunk at 9am is kind of...not happening (for SO many reasons).  I can, however, crock with beer without drinking any! It's "Beer Week"! And we're not talking Bud Lite.. My other half is a brewer and he helped me pick out the beer.

This recipe came from Parenting magazine that landed in our mailbox last week. It's a super complicated Jamie Oliver recipe that is "supposed" to be done in an oven. Part of the it involves shoving a can of beer into an entire chicken that somehow magically makes the bird super tender. I (of course) converted his recipe to the crock. (Here, converted means take all of the ingredients and shove them in the crock pot. Since I didn't need to shove the can of beer into the bird to tenderize it, I just dumped the beer into the pot. Voila!

"Beer-Can Chicken and Baked Potatoes" (6 quart pot)

~4 garlic cloves, minced
~1 T fresh thyme leaves
~4 T olive oil
~salt and pepper, to taste
~3 1/2 lb whole chicken
~12 oz can (mine was a bottle) of "dad's favorite beer" (I used Dogfish Head's 60 Minute IPA.)
~3 potatoes
~2 T honey
~2 T Worchestershire sauce
~2 T ketchup

Mix garlic, thyme, olive oil, salt, and pepper in small bowl.
Rub mixture all over chicken.
Place chicken and potatoes in crock pot.
Mix honey, Worchestershire sauce, and ketchup in small bowl.
Pour over chicken and potatoes.
Cover and cook on low for 8 hours.

6 servings.

The chicken was so tender it fell off of the bone when I tried to take the carcass out of the pot. And the potatoes were perfectly done. It was delicious, but my other half thinks it would've been better with a beer that "has more flavor". (Whatever that means.)