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Beer Can Chicken
May. 6th, 2024 07:25 pmЯ вместе с курицей запекла отваренную фасоль с томатным соусом и остатками сhicken Rub. С хлебом было очень вкусно!
Chicken Rub
2 tablespoons (30 g) brown sugar
▢2 tablespoons (30 g) chopped fresh rosemary or thyme, or 2 teaspoons dried
▢1 tablespoon (15 g) coarsely cracked black pepper
▢1 tablespoon (15 g) kosher salt, or 2½ teaspoons table salt
▢1 teaspoon freshly ground black pepper
▢1 teaspoon ground fennel seeds, or use fennel pollen for a "cheffy" touch
▢1 teaspoon garlic powder
▢½ teaspoon crushed red pepper
Beer Can Chicken
▢2 tablespoons (15 ml) olive oil
▢1 3-4 pound (1.8 kg) whole chicken
▢1 12-ounce can beer
▢2-3 garlic cloves, smashed with a large knife
To make the rub, combine the brown sugar, salt, chopped herbs, black pepper, fennel, garlic powder, and red pepper in a small bowl.
Put a foil-lined rimmed baking pan on your work surface. Pat the chicken dry with a paper towel. Working over the pan, tuck the first joint of the wings behind the chicken's neck (this will help keep the wing tips from burning).
Drizzle the olive oil over the chicken to coat it thoroughly. Put 1 tablespoon of the rub in the cavity. Sprinkle the remaining rub over the front and back of the bird, rubbing it in evenly.
Pop the top of the beer. Pour ⅔ of the beer (8-ounces) out of the can into a glass and reserve as the chef's treat. Using a small, sharp knife, poke about a dozen holes all around the upper ⅓ of the can to allow steam to escape. Push the crushed garlic cloves into the can. Position the can in the center of the pan, and insert the can into the cavity. Gently push it down as far as it will go, until the chicken sits upright on the can.
Move the oven rack to the bottom row. Preheat the oven to 400F (200C) degrees or 375F for a convection oven.
Roast the chicken for one hour, rotating the pan a ¼ turn every 15 minutes. The chicken should be nicely golden brown and spewing juice onto the pan. If you want to be precise, gently insert an instant read thermometer in the thick end of the thigh, without touching bone, to get a reading of 165F.
Let the chicken rest for at least 10-15 minutes. Gently tilt the chicken with a large fork, and pull the can out with a pair of tongs — be careful, it will be hot. (discard the liquid in the can). Carve the chicken into pieces and serve with the pan juices poured over.
Источник: https://familystylefood.com/tuscan-beer-can-chicken/#wprm-recipe-container-16193
Chicken Rub
2 tablespoons (30 g) brown sugar
▢2 tablespoons (30 g) chopped fresh rosemary or thyme, or 2 teaspoons dried
▢1 tablespoon (15 g) coarsely cracked black pepper
▢1 tablespoon (15 g) kosher salt, or 2½ teaspoons table salt
▢1 teaspoon freshly ground black pepper
▢1 teaspoon ground fennel seeds, or use fennel pollen for a "cheffy" touch
▢1 teaspoon garlic powder
▢½ teaspoon crushed red pepper
Beer Can Chicken
▢2 tablespoons (15 ml) olive oil
▢1 3-4 pound (1.8 kg) whole chicken
▢1 12-ounce can beer
▢2-3 garlic cloves, smashed with a large knife
To make the rub, combine the brown sugar, salt, chopped herbs, black pepper, fennel, garlic powder, and red pepper in a small bowl.
Put a foil-lined rimmed baking pan on your work surface. Pat the chicken dry with a paper towel. Working over the pan, tuck the first joint of the wings behind the chicken's neck (this will help keep the wing tips from burning).
Drizzle the olive oil over the chicken to coat it thoroughly. Put 1 tablespoon of the rub in the cavity. Sprinkle the remaining rub over the front and back of the bird, rubbing it in evenly.
Pop the top of the beer. Pour ⅔ of the beer (8-ounces) out of the can into a glass and reserve as the chef's treat. Using a small, sharp knife, poke about a dozen holes all around the upper ⅓ of the can to allow steam to escape. Push the crushed garlic cloves into the can. Position the can in the center of the pan, and insert the can into the cavity. Gently push it down as far as it will go, until the chicken sits upright on the can.
Move the oven rack to the bottom row. Preheat the oven to 400F (200C) degrees or 375F for a convection oven.
Roast the chicken for one hour, rotating the pan a ¼ turn every 15 minutes. The chicken should be nicely golden brown and spewing juice onto the pan. If you want to be precise, gently insert an instant read thermometer in the thick end of the thigh, without touching bone, to get a reading of 165F.
Let the chicken rest for at least 10-15 minutes. Gently tilt the chicken with a large fork, and pull the can out with a pair of tongs — be careful, it will be hot. (discard the liquid in the can). Carve the chicken into pieces and serve with the pan juices poured over.
Источник: https://familystylefood.com/tuscan-beer-can-chicken/#wprm-recipe-container-16193
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