Bye-bye, beer can chicken. The reigning drunken chicken requires two beers: one for a moisture-inject- ing brine, another for a sweet and shiny glaze. The result is a super- tender, full-flavored whole chicken that’s markedly more impressive than a bird with aluminum shoved up its you-know-what.
A triple-mustard dressing with a crisp German pilsner amps up crunchy, pretzel-crusted chicken.
Slather a tart cherry sauce over this Southern-style meal of duck and Johnny cakes.