Beer chicken with potatoes and peppers

Ingredients for 4 servings:

• 2 chickens
• 2 cans of beer
• 2 cloves garlic, diced
• Potato(s), quartered lengthwise
• n. B. pointed peppers, green, quartered lengthwise
• 200 ml broth
• salt and pepper
• Paprika powder
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Insert garlic cloves into the chicken. Rub with oil and season with salt, pepper, and paprika inside and out. Open the beer cans, place each chicken on a beer can, and place on a baking sheet. Distribute potatoes and peppers around the chicken, pour over the broth, season with salt and pepper, and bake at 200 degrees Celsius for about 60 minutes. Note from Chefkoch.de: In response to inquiries from concerned consumers about whether the beer cans are even suitable for this use, the Consumer Protection Agency of North Rhine-Westphalia (NRW) asked the Federal Institute for Risk Assessment (BfR) to conduct a corresponding investigation. The result: The institute strongly advises against this type of preparation – the high temperatures, fat, and alcohol vapors can cause printing inks and can varnish to dissolve and decompose, leaching into the food: “It can be assumed that the heat from grilling and frying releases harmful substances from the printed exterior and the coated interior of the beer can, which then transfer into the chicken.” The conclusion: If you’d rather avoid the questionable “seasoning” of paint and varnish, you should prepare “beer butt chicken” or other variations of “drunk chicken” using a special chicken roaster with a liquid container.