The best chicken recipes

Ingredients

• 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

Preparation

1. Prepare the grill for indirect heating (for charcoal, place the charcoal on one side of the grill, for a gas grill,
2. turn on half the burners).
3. Remove the chickens from the chickens.
4. Mix the salt, pepper, brown sugar, butter (or olive oil), paprika and thyme and then rub the chicken with this mixture.
5. Open the beer can, “drink half the beer!”, Then drill a few holes in the top of the half-filled box.
6. Place the chicken on the pole in open cans, so that the chicken is in a sitting position, with the cans in its cavity.
7. 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.
8. After 1 hour, check the readiness and then every 10 minutes if necessary until the chicken is cooked (use a kitchen thermometer).
9. Total cooking time varies according to chicken size and grill temperature (allow approximately 1 hour and a half for a 2 kg chicken).
10. Carefully pass the chicken on a plate, remove the beer can with tongs.
11. Let the chicken rest for 10 minutes before carving.
12. 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).

Ingredients

• 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

Preparation

Chicken salting:

1. clean the chicken, remove the adipose tissue inside, dry well with a paper towel.
2. Salt the chicken, taking care to add more salt to the thicker parts.
3. Cover, refrigerate 24 to 48 hours before cooking.

Chicken cooking:

1. Preheat the oven to 475 ° F (245 ° C).
2. Place the chicken with the breast side up, in an oiled pan.
3. Roast the chicken for 30 minutes, turn the chicken over and continue cooking for 20 minutes.
4. Turn the chicken over, cook another 10 minutes.
5. The total cooking time should be 1 hour or more depending on the size of the chicken.
6. 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).
7. Remove the pan from the oven, let stand 10 minutes before serving.