Never tasted it, only saw on TV foodie programs. Looked so so good, great as a compliment dish for beer with friends or as a main in family. The poultry was juicy and succulent, with the skin so roasted and yummy! Arghhh! Can't wait any further!
Before you attempt this dish, please make sure your oven is tall enough.
BEER BUTT ROASTED CHICKEN
Ingredients
(A)
1 whole chicken, cleaned with neck and feet removed
(B)
1 tsp cumin
1 tsp fennel
1 tsp coriander seeds
1 tsp black ground pepper
1 tsp white pepper
1 tsp salt
1 tsp sugar
1 tbsp oyster sauce
3 tbsp olive oil
1 tsp chilli powder
1 tbsp dried herbs (oregano, thyme, rosemary)
(C)
Some onion, diced
Some garlic, diced
Some potatoes and carrots, cubed
(D)
1/2 can beer
Methods
1. Gently toast cumin, fennel, coriander seeds in a pot till fragrant. Grind finely.
2. Mix with everything else in (B) to form a paste.
3. Rub onto chicken inside and outside and marinate for at least 2 hours and more.
4. Preheat oven to 190C.
5. Stick the butt of chicken to beer can. Tuck wings behind.
6. Stuff (C) firmly into cavity of neck. Make sure there is no air space.
7. Place bird vertically on a bake tray to catch melted fats, and bake for about 90 min.
8. Enjoy!
(hint: you might wish to place a piece of baking paper on top of the neck to avoid getting bird burnt on top)
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