Chicken from the Gugelhupform

Name: Chicken from the Gugelhupform
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1.25 kg Potatoes; 1 Garlic bulb; 2 Rosemary twigs; 1 (approx. 1.5 kg) organic chicken ready to cook; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sweet peppers; 100 ml pale ale; 2 TABLESPOONS + some oil; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1.25 kg Potatoes
1 Garlic bulb
2 Rosemary twigs
1 (approx. 1.5 kg) organic chicken ready to cook
7-10 Tbsp salt and pepper
7-10 Tbsp Sweet peppers
100 ml pale ale
2 TABLESPOONS + some oil
7-10 Tbsp Aluminium foil

Directions

1
Peel and wash the potatoes and cut them into thin slices. Divide the garlic bulb into the individual cloves. Wash the rosemary, dab dry and chop the needles coarsely.
2
Wrap the middle part of a large Bundt cake tin with aluminium foil and coat the rest of the tin with oil. Mix the potatoes, garlic cloves and rosemary in the mould. Season with salt and pepper.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Rinse chicken thoroughly under cold running water and pat dry with kitchen paper.
4
Drizzle some beer on the inside of the chicken. Season inside and outside with salt and pepper. Slide the chicken with the belly opening on the middle part so that the chicken stands vertically in the form.
5
Put the rack on the lowest shelf in the hot oven and bake for about 1 1/2 hours.
6
For the marinade, mix the rest of the beer, some salt, 1-2 teaspoons of paprika powder and 2 tablespoons of oil. After approx. 30 minutes frying time, brush the chicken 3-4 times with the marinade. Arrange the chicken in the dish or on a plate.