Daddy's Sunday chicken

Ingredients for 3 servings:

• 1 chicken
• 5 tbsp sunflower oil
• 1 tbsp coarse sea salt
• 2 tbsp paprika powder, sweet
• 1 tbsp, sautéed chili pepper(s), chopped
• 1 tbsp coriander
• 1 tbsp curry powder, English style
• 1 tbsp, sautéed caraway seeds, whole
• 10 black peppercorns
• 1 tbsp, stripped thyme, dried
• 1 tbsp, dried dried oregano
• 1 can of beer, 0.5 l

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 16 hours 50 minutes

Developed over years

Thaw the chicken overnight. Remove the bag of giblets and rinse the chicken thoroughly, inside and out, under cold water. Pat dry with kitchen paper. Place in a casserole dish. If you like, you can also place the giblets around the chicken. Put the spices and sea salt in a mortar and pestle and grind well. Mix with the oil to form a thick marinade that adheres well to the chicken. Brush the chicken thickly, first inside and then outside. Marinate the giblets with the rest of the marinade. Cover with cling film and refrigerate for 3 hours to allow the spices to absorb. Preheat the oven to 180°C (350°F). Drink half of the beer or use it for another purpose, and wrap the can in aluminum foil. Remove the chicken from the dish and place the beer can in the roasting pan. Then place the chicken over the beer can until it can sit comfortably on its own. Roast in the oven for 1.5 hours. The chicken is done when the bone is showing at the bottom of the legs and it is nice and crispy. Remove the chicken from the oven and cut it in half lengthwise along the back using kitchen scissors. It can now be easily removed from the can. Then cut it in half completely from the breast side. I pour the stock and any fat that has collected in the dish into a bowl and set it on the table. Tastes delicious with mashed potatoes or boiled potatoes. It goes best with Brussels sprouts and mashed potatoes, but also boiled potatoes or fries with salad. Note from Chefkoch.de: In response to inquiries from concerned consumers as to whether the beer cans are even suitable for this use, the Consumer Protection Agency of North Rhine-Westphalia has 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 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.