Beer Butt Chicken

Ingredients for 2 servings:

• 3 tbsp salt
• 2 tbsp brown sugar
• 2 bay leaves
• 2 tbsp white pepper
• 1 tbsp oregano
• 1 tsp thyme
• 1 large onion(s)
• 4 garlic cloves
• 1 tbsp honey
• 3 tbsp soy sauce or Maggi
• 1 lemon(s), sliced, lightly squeezed
• ½ liter orange juice (100% fruit)
• ½ liter of water
• 1 tsp peppercorns, freshly chopped
• 1 tsp celery salt
• 1 tsp cayenne pepper
• 1 tsp thyme
• 1 tsp marjoram
• 2 tsp sweet paprika powder
• 1 tbsp mustard powder or mustard seeds
• 1 tsp salt
• 1 tbsp brown sugar
• 1 can of beer (0.5 liters)
• 1 roast chicken

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours

Chicken from the grill – also suitable for the convection oven.

Combine all the ingredients for the marinade and marinate the chicken for 24 hours. It’s best to let it sit in the refrigerator, otherwise it can quickly turn sour and spoil! The next day, remove the chicken and pat it dry. Then, combine the remaining ingredients (except the beer) in a bowl. Add the chicken to the bowl and rub the seasoning mixture inside and out. Empty half of the beer can and then place it inside the chicken with the opening facing up; it will serve as a stand. The chicken can now cook at 180-200°C for about 45-60 minutes. I like to do this in a kettle grill: I recommend a model with a diameter of 57 cm, but smaller ones will work. Remove the grill grate and place the chicken on the ground. Then, light the coals in the chimney starter and spread them around the chicken. Important: No coal should touch the chicken, as this could cause fire! Always ensure the temperature is between 180 and 200°C! Always fully open the vent on the lid; the air supply at the bottom regulates the temperature. If necessary, simply add or remove coals with coal tongs to maintain the temperature! The chicken is cooked and juicy when the temperature reaches a good 72°C at the thickest part (i.e., breast or thigh). 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 test. 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 to the chicken meat.” 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.