Properly oven-roasted chicken in beer is remembered for its delicate malty aroma with hints of hops and soft, juicy meat with a golden crispy crust. This festive Soviet dish is called “Drunk Chicken”, although after baking all the alcohol will evaporate and the meat will turn out to be non-alcoholic. The main secret lies in the use of a can of beer, instead of the classic marinating meat.
The dimensions of the chicken depend on the height of the oven, since the carcass will need to be placed in full growth on the hips, seated on a can of beer. Any light beer of the middle price segment is suitable for baking, the fortress is unimportant. Dark, dense beer can leave a bitter note, so it must be handled with care. A set of spices can be anything.
Attention! The authors of many recipes advise buying beer in a can and not pouring it into a regular can, but only open it and immediately seat the chicken. But in the process of baking, the varnish and paint that the beer can is covered with will fall on the finished dish, which is unsafe. As a last resort, the aluminum can should be wrapped in foil. You can also take a glass bottle, after removing the label and glue.
Ingredients:
- chicken carcass – 1 piece (1-1,5 kg);
- beer – 1 can (500 ml);
- vegetable oil – 2 tablespoons;
- garlic – 2-4 cloves (to taste);
- spices (paprika, ground black pepper, cumin, thyme, mustard and others) – to taste;
- salt – to taste.
beer chicken recipe
1. Pour oil into a deep bowl, add spices and squeeze garlic. Mix until smooth.
2. Defrost the chicken carcass, rinse and wipe dry with a paper towel. Rub with salt inside and out.
3. Spread the chicken with spices, without skipping a single section, otherwise it will burn. Pay special attention to the areas under the wings and hips.
4. Pour the beer into a glass jar. Place the chicken on the can of beer so that the carcass is stable and does not fall. Close the top of the carcass with toothpicks to preserve a light beer aroma. It is advisable to wrap the thin part of the wings in foil to avoid burning.
5. Line a baking sheet with parchment. Pour water in a layer of 1-1,5 cm, no more. Water is definitely needed, as during the baking process, fat will drip from the chicken onto the baking sheet, which can burn. However, excess water will cause the chicken to stew rather than bake.
6. Preheat the oven to 180 degrees. Bake chicken in beer on a jar for 50-60 minutes until cooked (meat is easy to pierce with a knife).
7. Remove the dish from the oven, cool slightly, cut into portions and serve warm.
Another recipe for baked chicken in beer on the video. There, along with the main course, a side dish is also prepared.
