1) PREPARE AND SEASON THE CHICKEN

• USE 1 WHOLE CHICKEN...APPROXIMATELY 3-4 POUNDS
• REMOVE GIBLETS FROM CHICKEN AND TRIM EXCESS FAT (REMOVE SKIN IF DESIRED).
• RINSE CHICKEN UNDER COLD WATER.
• RUB CHICKEN WITH VINEGAR (OPTIONAL- VINEGAR WILL TENDERIZE THE MEAT AND HELP SEASONING ADHERE TO CHICKEN)
• SPRINKLE “TIPSY CHICKEN” SEASONING INCLUDED WITH THE COOKER., LIBERALLY, INSIDE AND OUTSIDE OF THE CHICKEN

2) FILL COOKER CUP

• FILL COOKER CUP WITH LIQUID OF CHOICE: BEER, WINE FRUIT JUICE, WATER AND SEASONING SUCH AS “DEE DEE’S LIQUID CRAB BOIL” USE ROSEMARY HERB TO JAZZ IT UP
• BE CREATIVE! WHATEVER IS PUT INTO THE CUP WILL IMPART DIFFERENT FLAVORS INTO THE MEAT THROUGH STEAMING. THIS STEAMING IS WHAT CREATES THE MOST MOIST AND TENDER CHICKEN YOU WILL EVER EAT!

3) COOK THE CHICKEN

• WE RECOMMEND THAT YOU SPRAY THE COOKER WITH NON-STICK COOKING SPRAY FOR EASY CLEAN UP. THE COOKER IS DISHWASHER SAFE. -PLACE CHICKEN IN AN UPRIGHT POSITION OVER CUP (INSERT CUP INSIDE CHICKEN CAVITY).
• PLACE COOKER WITH CHICKEN ON PRE-HEATED GAS (ON MEDIUM HEAT) OR CHARCOAL GRILL AND COVER.
• CHICKEN SHOULD BE COOKED ON A COVERED GRILL FOR 1 ˝ HOURS DEPENDING ON FIRE AND SIZE OF CHICKEN.
• CHICKEN CAN ALSO VE COOKED IN AN OVER..AT 350 DEGREES. PLACE A CATCH PAN UNDER COOKER IN OVEN.. -AS THE BIRD COOKS TO A GOLDEN CRISPNESS ON THE OUTSIDE THE MOISTURE FROM THE LIQUID PERMEATES THE BIRD FROM THE INSIDE.