Sunday, 17 June 2012

Beer can chicken


    3 maris piper potatoes per chicken, 1 can beer per chicken, lemon rapeseed oil, butter, 

Preparation: 2 hours

When I roast a chicken, I stuff the cavity with pierced lemons, filling the inside with fragrant steam to make the meat moist and succulent. Beer can chicken works on the same principle - flavouring the chicken with barley and hops. The French method of slicing potatoes to cook in the chicken juices makes a wonderful roast meal.

1) Massage a little butter into the skin of the chicken.

2) Pour 1/3 of the beer out of the can, then spread the legs of the chicken and sit it on top of the can. Press down until the chicken is balanced.

3) Cut the potatoes into cm thick slices and toss in a bowl with a little rapeseed oil, then arrange around the chicken.

4) Roast in the oven, basting at intervals to crisp up the skin, then remove carefully from the can and carve. Save the beer and carcass to make stock for soup.

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