Chicken with beer on the can

Chicken with beer on the can

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Ingredients for making chicken with beer on a can

  1. Young chicken carcass 1 piece (weight 1.5-2 kg)
  2. Light beer 0, 5 liters
  3. Mayonnaise 300-400 ml
  4. Spices (any, at your personal discretion) to taste
  • Main Ingredients: Potato, Chicken
  • Serving 4 servings
  • World Cuisine


Cutting board, Bowl, Knife, Tablespoon, Jar, 0.5 in volume, Foil, Baking tray, Cooker

Making chicken with beer on a can:

Step 1: Pickle the chicken.

Take the chicken, wash it well under water and drain it, then rub its surface and the inside with salt and black pepper. Leave it like this for an hour so that it can soak.

Step 2: Prepare the beer mixture.

Take a clean jar, the volume of which is 0.5 liters. Fill it with spices, up to about half a can, although more can be. Pour beer into it and mix.

Step 3: Put the chicken on a jar and bake.

After the chicken is infused, put it on a jar and generously spread on top with mayonnaise. Move it to the middle of the baking sheet, which is pre-lubricated with vegetable oil. Spread sliced ​​potatoes, bell peppers and onions around the jar. Cover the baking sheet with foil. This will create a greenhouse effect for the side dish, then it will not burn, but it will become juicy and slightly browned. Then place the pan with the bird and garnish in a cold oven, otherwise the jar may burst if the temperature is sharp. During Bake a chicken for 20 minutes at 150 C *, then you can increase the degree to 200 C * and bake for about 40 minutes.

Step 4: Serve the chicken on a can of beer.

When the chicken reaches a golden color, remove the baking sheet from the oven and carefully wrap foil on its surface and the chicken wings. Remove the foil from the side dish to allow the potatoes and vegetables to lightly brown. Place the pan back into the oven and bake for about 20-30 minutes. Now you can get a chicken on a can of beer and enjoy its incredible taste and aroma! Good appetite!

Recipe Tips:

- - The most faithful option is to use light beer, since dark beer will give a certain bitterness to meat, which may not appeal to your household or guests.

- - As spices you can use: black pepper, allspice, marjoram, cloves, basil, a mixture of herbs for poultry, bay leaf.

- - If you have chips for the smell of smoked meat, then before applying them to the chicken, they should first be soaked in the beer mixture for an hour.

- - The readiness of the chicken is best checked with a wooden stick. Puncture with it the fleshy part of the chicken, and if transparent juice flows out, and not blood fluid, the chicken is ready and you can remove it from the oven.