Wynni\'s Berry Butt Chicken
30 mins
30 mins
Ingredients
- 1 chicken, about 1,2 - 1,4 kg
- 7-10 Tbsp For the Rub
- 2 TEASPOONS Paprika powder, sweet
- 1 TEASPOON Paprika powder, hot
- 1 TEASPOON Pepper, grinding/milled
- 1 TABLESPOON Sea salt
- 1 TEASPOON Oregano, dried
- 1 TEASPOON Thyme, dried
- 1 pinch Nutmeg
- 7-10 Tbsp For the Beer-Can mix
- 1 can(s) beer - we had a Pils, but black beer is certainly also interesting
- 1 Lemon
- 4 Stem fresh thyme
- 3 garlic cloves, with skin
Directions
- 1
Preheat the oven (top and bottom heat) to 230°.
- 2
Wash the chicken and pat dry, no offal is needed. Mix the spices for the rub in a bowl and rub the chicken completely. If you brush the chicken with some olive oil beforehand (approx. 1 tbsp.), the dry marinade will stick better.
- 3
Then put the rooster aside and let the Rub take effect.
- 4
Pour away or drink half of the beer and place the can in the middle of a wide (round) bowl. Wash the lemon well, cut it in half and squeeze one half. Add the juice to the beer in the can - watch out, it foams! Also put the garlic and the thyme, which has been washed naturally beforehand, into the can.
- 5
I also added 2 small slices of the remaining lemon.
- 6
Now it is time to put the chicken on the beer can and put it with the shell into the oven. Now roast the chicken at 230° for 10 minutes, then turn down to 165° and cook in the oven for another 50 - 60 minutes.
- 7
Then take the dish out of the oven (again, skill is required) and remove the tin from the chicken - we chose the rough, albeit somewhat unclean, multi-towel and pot cloth solution.
- 8
Place the chicken on a plate/plate/wood board, divide it with a large knife/poultry shears and put it on the table.
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