This recipe is really easy to make.
When I was a child, my paternal grandparents often served baked chicken prepared by my grandfather when I went to lunch at their home. Today’s chickens, however, are no longer as good as in the past and therefore simply cooking them in the oven is no longer appropriate because the meat becomes dull. This recipe allows you to have a chicken that is moist and juicy on the inside and super crunchy on the outside.
Beer chicken
- Preparation time: 160 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 1 whole chicken
- 1 small beer
- 1 1/2 sprig of rosemary
- Salt and pepper to taste
- ½ lemon
- A spoonful of lard
- Instructions
- Prepare the chicken.
- Insert in the chicken a sprig of rosemary and put it in a bowl with 2/3 of the beer, a few slices of lemon, salt and pepper. Let it marinate for at least thirty minutes.
- Remove the chicken from the marinade and pat dry with paper towel. Spread some lard over the chicken skin and massage it in well.
- Place a small bottle with the 1/3 of the beer and put the chicken on the top.
- Bake at 350 °F for about an hour and a half. The last five minutes should turn on the broiler to make the skin even crispier.
- Salt if necessary.
Tips to ensure the success of the dish:
- Prepare the chicken. Burn on the flame all the possible hairs that have been left by the butcher. Obviously, all the shelves that have been in contact with the raw chicken must be sanitized with bleach.
- I used a clean bottle of tomato puree, but you can also use a fruit juice bottle or a bottle of beer washed really well and with all the sticker label removed
- Once out from the oven, it should be checked that all the liquid present in the bottle has evaporated and then the bottle should be extracted before putting the chicken on the serving plate. It is a fairly simple procedure, but you could get burned so you have to be careful.
