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Reviewed: Oct. 12, 2007

I prepared this recipe for a family gathering and everyone liked it, though my brother asked if I had any beer left over for drinking and my step-father said it was a waste of beer. It didn't have much of a beer flavor, which is good because I detest beer, but it gave it a mild yeasty flavor and it was moist and fell off the bone. I cooked it closer to two hours because I had two pounds of chicken and it was still slightly frozen.

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3 users found this review helpful

Reviewer:

grammielaurie

	Cooking Level: Expert Home Town: Chester, Vermont, USA
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Reviewed: Jul. 16, 2007

although i question the validity of this womans profile and claims, i have to say that cooking chicken in beer is indeed very good if done correctly. try using fresh sprigs of rosemary stuffed into the chicken. then empty half of a can of beer and sit the chicken upright on the can...bake until falling off the bone delicious. not a rosemary fan? season the darn thing with anything you like....its a 100% everytime tender chicken!!

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3 users found this review helpful

Reviewer:

i never measure

	Cooking Level: Intermediate
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Reviewed: Apr. 18, 2007

Stars for the profile - made me go buy more Coors...

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1 user found this review helpful

Reviewer:

SPUDDYSMOM


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Reviewed: Feb. 20, 2007

There are better recipes but AgnusPillsbury's profile gets 5 stars!

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5 users found this review helpful

Reviewer:

jody1

	Cooking Level: Expert
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Reviewed: Feb. 16, 2007

I'm pretty sure this recipe and profile is a joke...rating is for profile, not chicken!

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4 users found this review helpful

Reviewer:

ewalky


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Reviewed: Nov. 29, 2006

I give this 4 stars but only because I tweak it. Puncture chicken and marinate chicken in beer, salt and pepper overnight in the refrigerator. Rub with rosemary, parseley thyme, and cloves, and a sprinkle of extra salt and pepper. Bake at 300 degrees for 2 hours.

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2 users found this review helpful

Reviewer:

Mrs Matta

	Cooking Level: Expert Home Town: Philadelphia, Pennsylvania, USA Living In: Harlingen, Texas, USA
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Reviewed: Oct. 30, 2006

chicken was very bland

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1 user found this review helpful

Reviewer:

Mrs. Osborne

	Cooking Level: Expert Living In: Kalispell, Montana, USA
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Reviewed: Jun. 23, 2006

This recipe is somewhat similar to how my husband made our Thanksgiving turkey this past year, though it wasn't quite as good. I would make it again, but I'm going to try some variations. I think one problem one of the reviewers had was that they poured the beer OVER the chicken instead of beside the chicken, to keep the spices on the chicken. I added oregano to mine, which was tasty. Next time I might try more salt & pepper on the whole pieces of chicken instead of just on the top.

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1 user found this review helpful

Reviewer:

Karly

	Cooking Level: Beginning
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Reviewed: Dec. 25, 2005

Very juicy chicken, but not much flavor to it. Don't need so much beer. I probably won't make this again.

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13 users found this review helpful

Reviewer:

Quincie

	Cooking Level: Intermediate Living In: Topeka, Kansas, USA
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Reviewed: Aug. 10, 2005

Not the best chicken I have ever tasted. You don't need to use 2 cans of beer. One can is sufficient. The herbs and spices float off the chicken while cooking so it mostly tastes like beer. I would never make again.

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25 users found this review helpful

Reviewer:

angelrain


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