Chicken on mead

Ingredients for 4 servings:

• 1.3 kg corn-fed chicken
• 250 ml mead
• 2 tsp paprika powder
• 1 tbsp honey, e.g. B. Forest honey
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

cooked on a can

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). For the marinade, mix 50 ml of mead with the paprika powder, honey, and a pinch of salt. Brush the chicken inside and out frequently with the marinade and marinate for about an hour. Longer is better. Pour the remaining mead and the marinade into a beer can and place the chicken on top. Cook in the oven for about 50 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 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.