Biergockel with oven vegetables

Name: Biergockel with oven vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 1 chicken ready to roast (approx. 1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 1 TABLESPOON Sweet peppers; 1 (0,5 l) bottle of old beer; 200 g Mushrooms; 1 Stalk leek (leek); 2 medium-sized onions; 4 Tomatoes

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 3

1 chicken ready to roast (approx. 1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
1 TABLESPOON Sweet peppers
1 (0,5 l) bottle of old beer
200 g Mushrooms
1 Stalk leek (leek)
2 medium-sized onions
4 Tomatoes

Directions

1
Wash chickens thoroughly inside and out and dab dry. Cut the chicken in half lengthwise with a poultry shears or a large knife. Season inside with salt and pepper.
2
Place on a fat pan. Mix oil, pepper and paprika and spread it on the chicken. Season with salt. Pour half of the beer. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 1/4 hours.
3
Baste the chicken with the roast stock from time to time.
4
Clean and possibly wash mushrooms. Clean, wash and cut the leek into pieces. Peel onions and cut into slices. Wash and quarter tomatoes. Spread everything around the chicken after 30 minutes frying time.
5
Season with salt and pepper. Turn now and then.
6
After 45 minutes, pour on the rest of the beer and braise until done. Season vegetables with salt and pepper. Arrange everything. Serve with fresh farmhouse bread.