An interesting recipe and worth the time.
Serves 6
Ingredients:
• 4# whole chicken
• olive oil
• 1 12oz. can of beer
• 2 tablespoons barbecue sauce
• 1 fresh red chili pepper, deseeded
• 1 bunch of spring onions, trimmed
• ½ a bunch of fresh cilantro
For the rub:
• 1 heaping tablespoon smoked paprika
• 1 heaping teaspoon cayenne pepper
• 1 heaping tablespoon fennel seed
• 1 heaping tablespoon coriander seed
• 1 teaspoon cumin seed
• 1 or 2 dried red chili peppers
• 1 heaping teaspoon sea salt
• 1 heaping tablespoon freshly ground black pepper
• 1 heaping tablespoon soft dark brown sugar
Directions:
1. Preheat the oven to 400 ºF.
2. Remove the chicken from the fridge, wash thoroughly and set aside to come up to room temperature.
3. Grind the rub ingredients to a fine powder in a large mortar and pestle.
4. Drizzle the chicken with olive oil and sprinkle on the rub and use your hands to massage it into all the nooks and crannies.
5. Crack open the beer and drink out around two-thirds of it, put the can in a roasting pan and carefully lower the chicken cavity onto the can so it looks like it’s sitting up.
6. Carefully put the roasting pan with the sitting chicken in the oven and cook for around 70 min., or until golden and cooked through. To check if done, insert a knife into the thickest part of the thigh – the juices should run clear.
7. Brush the chicken all over with the barbecue sauce and return it to the oven for another 10 minutes, or until dark and sticky.
8. Meanwhile, finely slice the chilies and spring onions and pick the cilantro leaves. Once ready, carefully remove and discard the can, then carve up the bird, sprinkle on the chili, spring onions and cilantro leaves, before serving.
Crescent City Brew Talk 