Beer can chicken

Ingredients for 2 servings:

• 1 chicken, 1100 or 1200g
• 1 can of beer 0.5l
• 3 tbsp brown sugar
• ½ liter orange juice
• 3 tbsp salt
• 3 bay leaves
• 5 garlic cloves, chopped
• 1 tbsp oregano, dried
• 1 tbsp honey
• 2 large onions
• 3 tbsp soy sauce
• 1 lemon(s), organic, sliced
• 2 tbsp peppercorns, white or black
• 1 tsp black pepper, ground for the spice mix
• 1 tsp celery salt
• 1 tsp chili, can be omitted because of the spiciness
• 1 tsp thyme
• 1 tsp marjoram
• 1 tbsp paprika powder, sweet
• 1 tbsp mustard powder
• 1 tsp salt
• 1 tsp brown sugar

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 1 hour 30 minutes

the juiciest chicken I’ve ever eaten

For the marinade, mix the ingredients from the brown sugar to the peppercorns and bring to a boil. Once the marinade has cooled, let the washed chicken marinate for 24 to 48 hours. The chicken should be covered or just turned over occasionally. Then remove the chicken from the marinade and dry thoroughly. Mix the black pepper, celery salt, chili, thyme, marjoram, paprika, mustard powder, salt, and brown sugar and rub the chicken thoroughly. Open the can of beer, pour out 1/3 of the beer, and then insert it rectally into the chicken. Place it in the oven and bake at 150 degrees Celsius for about 1 hour 15 minutes. You’ll have to experiment. Some ovens require a setting of 180 degrees Celsius. I don’t use beer cans anymore, as it’s a bit wobbly and doesn’t look very appetizing. Instead, I use a chicken roasting pan and pour the beer into it. I’ve never eaten such juicy chicken. Note from Chefkoch.de: In response to inquiries from concerned consumers about whether beer cans are even suitable for this use, the North Rhine-Westphalia Consumer Protection Agency (VNRW) has requested a corresponding test from the Federal Institute for Risk Assessment (BfR). 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 migrate into the chicken meat.” The conclusion: Those who would rather avoid the questionable “flavor” of inks and varnish should prepare “beer butt chicken” or other variations of “drunken chicken” using a special chicken roaster with a liquid container.