A beautiful way to roast a chicken in order to preserve all the juices, whilst also keeping the crispy skin. Recipe by MOB Contributor Thomas Colson.
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Serves
4
Beer
Chicken
Cumin
Cayenne Pepper
Dried Oregano
Brown Sugar
Garlic
Chicken Stock
Salt
Black Pepper
Olive Oil
Serves
4
Beer
Chicken
Cumin
Cayenne Pepper
Dried Oregano
Brown Sugar
Garlic
Chicken Stock
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 190°C/375°F.
Step 2.
Make the rub by combining the cumin, cayenne, oregano, sugar, garlic, and 2 tbsp olive oil in a bowl. Add a big pinch of salt and grind of pepper.
Step 3.
Rub the mixture onto the inside and outside of the bird.
Step 4.
Pour your chicken stock into the empty can.
Step 5.
Stuff the can into the cavity of the chicken, then place the whole thing on a big roasting tin so that its legs are pointing down.
Step 6.
Put the chicken into the oven and roast for one hour and fifteen minutes.
Step 7.
Take it out, remove and set aside the can, then leave your chicken to rest on a chopping board for as long as it takes to make your gravy.
Step 8.
Make the gravy by adding chicken stock from the can to the juices of your roasting tray. Place the tray on a low heat and let the juice bubble for five minutes until it has reduced a little, then pour it into a jug.
Step 9.
Carve up your chicken. Enjoy!
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