iCook: 'Beer-in-the-butt' chicken with Parmentier potatoes

I have a tasty looking chicken in the fridge i bought specially to try this, i've cheated slightly however and bought a Nandos Hot Peri Peri rub, mainly because i wanted to try it. :)

Sadly i dont have a barbeque big enough (yet) to accomodate a whole chicken upright, so it will be an oven job. Will provide pics after dinner tomorrow.
 
Why salt it and leave it over night? Surely that'll only draw out moisture

Yes.

...and harm the taste?

No.

I normally do this as it gives a crispier skin. Also since when does removing moisture reduce the intensity of the flavour of something? It's normally the other way round. Many experts of steak cooking advocate seasoning the beef a day in advance to draw out moisture, intensify flavours, and help make that nice crust on the outside.

Meat themometers! *spit*. I can't stand the use of them! Not only do they put a massive hole in the bird, which will harm the taste if you do it regularly but there is no need for them. Just put a small knife into the bird, and if the juices are clear then it's ready.

Otherwise, looks good. Seen this done before and keep meaning to try it. Probably do it this weekend.

Massive hole? Harm taste? Do it regularly? Lolwut?

Why would you 'do it regularly'? You do it once at the start of cooking. It stays in start to finish.

Also not needing something doesn't mean it's not useful. You don't need a car or a house (or to browse OcUK apparently :D).

Anyway happy chickening this summer OcUKers! Do it on the BBQ not in the oven unlike me, it's much nicer!
 
hehe interesting post.

I've been cooking this for a few years now.

My approach is slightly different, I use a glass bottle. The bottle is half full with water and a bit of oil.

On the tray I add vegetables so at the end I get the chicken and a side.

I got some pics but they must be on my other phone.

Edit:
Not my pics, found them online:

puipesticla.jpg

pui_si_milli_025.jpg



http://www.google.co.uk/search?q=pu...AOKnZDXAw&sqi=2&ved=0CFYQsAQ&biw=1920&bih=951
 
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