Caporegime
Basically: get a beer can, drink half, cut the top off with a tin opener, stick it in a chicken, roast chicken!
The beer steams the inside and keeps it moist whilst cooking, also imparting a great flavour.
Tl;dr pic:
.
Recipe:
- Get a reasonable chicken, I used an £8 free range corn fed from Tesco. Season its skin with sea salt, then stick it in the fridge over night with its skin exposed.
- Drink a can of lager or something, open its top up with a can opener, then fill it halfway with your cooking beer of choice. Halfway because otherwise it just spills over into the tray. I used a local ale, (Purity Pure UBU).
- Put some rosemary, garlic, and lemon into the can also. You can alternatively use any chicken-friendly herb that you fancy...tarragon, sage, thyme...
- Create a rub for the chicken. I used extra virgin olive oil, a chicken stock cube, some chopped rosemary, and salt. Rub it all over the chicken.
- Slide the chicken onto the can.
- Stick a whole pealed onion in the neck, both for flavour and to try and trap some of the steam from the beer:
- Put the chicken into a hot oven (230 deg C fan!). It needs to be this hot if you want a very crispy skin.
- Meanwhile, for the parmentier potatoes (or a variation thereof), cube some Maris Pipers.
- Fry in plenty of butter with chopped garlic for five minutes, just to melt the butter and coat the potatoes.
- Set aside. Fry a couple of shallots and some streaky bacon, then add back to the potatoes. I also added some chopped rosemary. To finish, they need ~15 mins at the top of a 200 degree oven (fan). Alternatively, allow to cool and put the batch in the freezer for later, as I did with the unused potatoes (I prepared an entire bag of Maris Pipers).
Meat thermometer tells me it's done!
Rest...
...and make up a gravy from the chicken bits from the baking tray and the onion from the chicken neck, using white whine and a roux to thicken if necessary.
Served with some steamed broccoli:
The humble chicken...crispy skin and super-moist meat, vastly underrated in restaurants across the land!
The beer steams the inside and keeps it moist whilst cooking, also imparting a great flavour.
Tl;dr pic:
.Recipe:
- Get a reasonable chicken, I used an £8 free range corn fed from Tesco. Season its skin with sea salt, then stick it in the fridge over night with its skin exposed.
- Drink a can of lager or something, open its top up with a can opener, then fill it halfway with your cooking beer of choice. Halfway because otherwise it just spills over into the tray. I used a local ale, (Purity Pure UBU).
- Put some rosemary, garlic, and lemon into the can also. You can alternatively use any chicken-friendly herb that you fancy...tarragon, sage, thyme...
- Create a rub for the chicken. I used extra virgin olive oil, a chicken stock cube, some chopped rosemary, and salt. Rub it all over the chicken.
- Slide the chicken onto the can.
- Stick a whole pealed onion in the neck, both for flavour and to try and trap some of the steam from the beer:
- Put the chicken into a hot oven (230 deg C fan!). It needs to be this hot if you want a very crispy skin.
- Meanwhile, for the parmentier potatoes (or a variation thereof), cube some Maris Pipers.
- Fry in plenty of butter with chopped garlic for five minutes, just to melt the butter and coat the potatoes.
- Set aside. Fry a couple of shallots and some streaky bacon, then add back to the potatoes. I also added some chopped rosemary. To finish, they need ~15 mins at the top of a 200 degree oven (fan). Alternatively, allow to cool and put the batch in the freezer for later, as I did with the unused potatoes (I prepared an entire bag of Maris Pipers).
Meat thermometer tells me it's done!
Rest...
...and make up a gravy from the chicken bits from the baking tray and the onion from the chicken neck, using white whine and a roux to thicken if necessary.
Served with some steamed broccoli:
The humble chicken...crispy skin and super-moist meat, vastly underrated in restaurants across the land!
Does Peroni come in can form yet?
.
