Chicken and beer cans
- 1 chicken with free food, 1.5 to 2 kg
- 1 can of Australian beer
- 1 C. sea salt
- 1 C. black pepper
- ¼ cup of brown sugar
- . Cup of soft butter
- or olive oil
- 2 tablespoons. paprika
- 1 C. teaspoon dried thyme
- Prepare the grill for indirect heating (for charcoal, place the charcoal on one side of the grill, for a gas grill,
- turn on half the burners).
- Remove the chickens from the chickens.
- Mix the salt, pepper, brown sugar, butter (or olive oil), paprika and thyme and then rub the chicken with this mixture.
- Open the beer can, “drink half the beer!”, Then drill a few holes in the top of the half-filled box.
- Place the chicken on the pole in open cans, so that the chicken is in a sitting position, with the cans in its cavity.
- Place the chicken on the cold side of the grill, using its legs and beer can as a tripod to stabilize the chicken on the grill. Close the grille lid.
- After 1 hour, check the readiness and then every 10 minutes if necessary until the chicken is cooked (use a kitchen thermometer).
- Total cooking time varies according to chicken size and grill temperature (allow approximately 1 hour and a half for a 2 kg chicken).
- Carefully pass the chicken on a plate, remove the beer can with tongs.
- Let the chicken rest for 10 minutes before carving.
- For baking in the oven: continue in the same way then place the chicken in its cans in a pan against the oven and bake in the preheated oven for 30 minutes at 350 ° F (180 ° C) then 45 minutes at 450 ° F ( 230 ° F). C).
Judy Rodgers’s perfect roast chicken
- 1 small chicken approx
- 1.2 to 1.4 kg (2 ½ up to 3 pounds)
- ¾ c. salt per kilogram
- (1 lb = 454 g) chicken meat
- clean the chicken, remove the adipose tissue inside, dry well with a paper towel.
- Salt the chicken, taking care to add more salt to the thicker parts.
- Cover, refrigerate 24 to 48 hours before cooking.
- Preheat the oven to 475 ° F (245 ° C).
- Place the chicken with the breast side up, in an oiled pan.
- Roast the chicken for 30 minutes, turn the chicken over and continue cooking for 20 minutes.
- Turn the chicken over, cook another 10 minutes.
- The total cooking time should be 1 hour or more depending on the size of the chicken.
- Check the cooking with a kitchen thermometer by piercing the chicken on the inside of the thigh (the ending liquid should no longer be pink).
- Remove the pan from the oven, let stand 10 minutes before serving.