Chicken on a beer can

Ingredients for 1 servings:

• 1 whole chicken, approx. 1300g
• 5 cloves of garlic
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 can of beer (Panaché, Radler or regular beer), 500ml
• 60 g rapeseed oil or olive oil
• 20 g honey
• 10 g mustard
• 1 tbsp paprika powder
• 1 piece(s) lemon(s), (organic)
• some salt
• some pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

baked in the oven

For the marinade, grind the thyme and rosemary with a little salt and pepper in a mortar and pestle and place in a bowl. Add the grated lemon zest, two tablespoons of lemon juice, the three crushed garlic cloves, and the remaining ingredients to the bowl. Mix everything thoroughly and let it sit uncovered at room temperature for a while. If the chicken’s legs are tied together, remove the string. Briefly rinse the chicken inside and out with lukewarm water and rub dry. Then pierce or prick the skin all over with a fork. Apply three-quarters of the marinade to the chicken and massage in vigorously. Spread the remaining marinade into the chicken’s abdominal cavity and then let it rest in the refrigerator for about 20 minutes to allow the marinade to absorb a little. This can be skipped if necessary. Open the beer can and pour some beer onto a round baking sheet, ensuring the bottom is well covered. Quarter the remaining garlic cloves and drop them into the can. Then place the beer can on the baking tray and carefully place the chicken over it. Make sure that the chicken is sitting really well, deep and firmly so that it doesn’t fall over or tip over in the oven with the beer can. Preheat the oven to 250°C using top and bottom heat. Once the temperature has been reached, switch to fan-assisted cooking if possible and set the temperature to 180°C. Place the wire rack on the lowest oven level, place the baking tray with the chicken on it and bake for around 70 minutes. During baking, turn the baking tray every now and then to ensure the skin is baked evenly. If you like, you can occasionally pour a little beer from the tray over the skin using a brush or spoon. Important: The beer can and any beer that hasn’t evaporated will be very hot. So take the chicken out of the oven very carefully and lift it off the beer can. Tip: If the chicken sticks to the beer can, press the beer can down, for example. For example, hold the chicken with tongs and lift it with a piece of baking paper between the chicken and a pot holder. Since the chicken isn’t sitting in its own juices, the skin stays crispy, and the meat, thanks to the beer, stays juicy. Note from Chefkoch.de: In response to inquiries from concerned consumers about whether 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 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.