After a long day at work, roasted chicken is one of dishes that I really like to cook for dinner. First, it is easy to make – you just need to rub the chicken and put it on the oven, meanwhile you can have some rest and watch telly until your meal is ready. Second, lots of left over when you cook for yourself. So, you can bring it to work and re-heat it in the microwave, and your lunch is ready.
I found the original recipe (again) from Jamie Oliver (please don’t blame me if I like his recipes a lot, in fact most of them are really easy to make and taste good too).
The way of cooking roasted chicken with beer is originally found in the US. The beer itself give very tasty juicy results.
- 1 x 1.5 kg of whole chicken
- 300 ml can of beer (I used 1664 Kronenburg)
- 4 tbs sweet & mild barbecue sauce
- 2 fresh green chilies, deseeded.
- 1 shallot
- 1/2 bunch of fresh coriander
For the rub:
- 1 tablespoon of cayenne powder
- 1 teaspoon of espelette powder
- 1 tablespoon of paprika powder
- 1 tablespoon of fennel seeds
- 1 tablespoon of coriander seeds
- 1 teaspoon of cumin seeds
- 2 dried red chilies
- 1 teaspoon sea salt
- 1 tablespoon of ground black pepper
- 1 tablespoon of brown sugar
- 2 tablespoon of virgin olive oil
- To have a better taste roasted chicken, I always buy fresh whole chicken from the butcher couple hours / an hour before cooking.
- Wash the chicken and put in the large casserole tray. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours inside and out.
- Crack open the beer and pour out around two-thirds of it, then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 45 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
- Brush the chicken all over with the barbecue sauce, then return to the oven for a further 15 minutes, then re-brush again with the barbecue sauce and return to the oven for another 10 minutes.
- In the mean time, finely slice the chilli and shallots and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, shallots and coriander leaves, then serve with homemade chips.