The beer can chicken is a staple of American cuisine: this version is oven-baked and comes out juicy, flavorful, spicy and tasty… serve with foil potatoes and sour cream! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 (or Android https://play.google.com/store/apps/details?id=it.banzai.media.gzricette&hl=it)
First prepare the dry rub, a blend of spices for adding flavour to the meat: in a mortar, combine the chili pepper – you can choose the degree of spiciness – the paprika, the oregano, the pepper – I’m using ground black pepper, but you could use a blend of peppercorns, for example – the brown sugar and the salt, and pound to a powder. Mortar and pestle are used for grinding coarse ingredients such as peppercorns or chili pepper, cut into pieces. Place the chicken on a tray – the chicken is already cleaned, with head removed – and brush with the melted butter, or use your hands. Once the chicken is buttered, rub the spice mixture all over the outside, making sure to coat the chicken completely. Using both hands, press the seasoning into the meat, so that it absorbs the flavours better. After that, rub the mixture inside the cavity as well. The chicken is seasoned, wrap in cling film and place in the fridge for at least 2 hours, or even overnight.
Next prepare the marinade: mix the beef broth and Worcestershire sauce together; not too much, because it has a strong taste. This is a flavour injector: fill the syringe with the liquid, then remove the chicken from the fridge. In this recipe, the chicken is not marinated in the mixture but the mixture is injected into the meat, so start with the breast and continue in this way. This keeps the meat very moist and juicy during cooking.
We’ll serve the chicken with roast potatoes in foil, so wash the potatoes with the skin on and wrap first in parchment paper, then in aluminium foil. It’s time to cook: usually the beer can chicken is barbecued on top of an open beer can, using a barbecue with a hood, so that the beer evaporates and releases its flavour into the meat. This recipe is made in the oven: you need a pan like this, called beer can chicken roaster, but instead of placing the beer can here in the centre, I’ll pour the beer straight into the cone: this allows the beer to release all its flavours during cooking and prevents the fat drippings from smoking. Lower the chicken onto the cone; add more seasoning to touch up any bare spots. Add a couple of sprigs of rosemary and fill in the spaces with the foil potatoes, they will be baked together. Bake in a preheated static oven at 383°F (195°C) for about 45-50 minutes. And while the chicken is baking, let’s see together the ingredients needed for this recipe!
For the chicken
- 1 whole chicken, about 2 ¼-2 ⅔ lbs (1-1,2 kg)
- ¼ stick (30 g) of melted butter
- 1 can of lager, about 1 ⅓ cups (33 cl)
- 1 sprig of rosemary
For the dry rub
- 1 ½ tbsp (20 g) of brown sugar
- 2 heaping tbsp (15 g) of sweet paprika
- ½ tsp (1 g) of oregano
- 1 ¼ tbsp (8 g) of ground chili pepper
- 2 ½ tsp (15 g) of salt
- 1 ¼ tsp (2,5 g) of black pepper
For the marinade
- less than 1 cup (200 g) of beef broth
- ½ tbsp (10 g) of Worcestershire sauce
For the potatoes
- 4 potatoes, about 6 oz (170 g) each