Bjorn's Drunken Honey and Pineapple Chicken

I like chicken.  I have since I was a kid.  I remember one summer on the farm where Dad traded a few hours of labor for a whole bunch of chickens.  This of course meant a whole lotta pluckin’ later in the summer.  I got pretty good at chopping heads off, too, and I have to say that a chicken with its head chopped off struts like a Navy drunk on a payday Friday. 

Yeah, I went there.

The only problem with chicken is that it gets a little boring from time to time, so, I decided to booze it up.  Here is Bjorn’s Drunken Honey and Pineapple Chicken.

Prep time: 20 minutes
Cook time: depends on your crock pot – it took 3 ½ hours on high in mine
Ease: Pretty simple – a drunken sailor would have an 85% chance of doing this successfully.

Ingredients:

1 whole chicken: 3-4 pounds
1-2 cups honey
1 can crushed pineapple
1 cup brandy or cognac
salt
pepper
basil, thyme, and oregeno
minced garlic


Thaw the chicken.  Wash it and pat dry.  Salt and pepper the skin and cavity, then rub the salt and pepper into the skin.  Dust the other dry spices over the chicken.

Pour the brandy into the crock pot and mix in the garlic.  Set the chicken into the crock pot breasts up.  Pour the honey over the top of the chicken until it’s glazed.  Then, top it with the pineapple.  Set on High (3-3 ½ hours) or Medium (4 ½ to 5 hours).  Cook until the temperature in the breasts reaches 185̊.

Serve with *ahem* smashed ‘taters, spinach salad, whirled peas (because you just want people to be happy).  I had a nice Irish stout with this as well.