Chicken Roasted With Beer
Another recipe using beer, this time a slightly more sophisticated version of “beer-can chicken” utilizing spices you already have in the cupboard. For optimum flavour, seek out organic, free-range chicken for this dish. Don’t try to make gravy with the pan drippings; it will be too salty. Instead, serve the chicken with a side of warmed purchased barbecue sauce.
Chicken Roasted With Beer
Ingredients
- 3 tbsp sweet Hungarian paprika
- 1 tbsp sugar
- 1 tbsp celery salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Pinch cayenne pepper, or more to taste
- 1 whole chicken, about 3 1/2 lb
- 2 bottles or cans lager
Instructions
- Heat oven to 400?F.
- Coat roasting pan with cooking spray.
- Rinse chicken and pat dry.
- In small bowl, mix paprika, sugar, celery salt, onion and garlic powders, and black and cayenne peppers.
- Rub spice mixture all over and inside chicken. Place chicken in roasting pan. Pour 1/3 can beer in pan.
- Roast chicken, uncovered, 30 minutes. Add 1/3 can beer to pan, pouring beer over chicken. Roast another 60 minutes, adding beer as needed. You will use 2 cans of beer. Chicken is done when leg pulls away easily from chicken and juices run clear.
- Let chicken stand for 10 minutes before carving. Slice and serve with barbecue sauce.
Drink Suggestion:
Beer and plenty of it, or for those who prefer wine, a Sauvignon Blanc is a pleasant match.
Quench Food and Drink Magazine 2014, www.quench.me