2 beers and a little science makes a slammable chicken

Let’s get to the bottom of why, exactly, booze elevates your dinner. To deepen our understanding, Roger Barth, a professor at West Chester University in Pennsylvania and the author of The Chemistry of Beer, commented on the authors plans to make a chicken following a recipe from famed Harlem restaurant Red Rooster, and he was warmly encouraging. The recipe uses BEER in two separate stages:
Via Inverse