Home desserts Whole chicken in the oven on a can of beer recipe with photo. "drunk" chicken Drunk chicken recipe

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Whole chicken in the oven on a can of beer recipe with photo. "drunk" chicken Drunk chicken recipe

Prep time: 1 hour 30 minutes (not including marinating chicken)

Cost of 10 servings: 595 rubles

Cost of 1 portion: 60 rubles

Ingredients:

Chicken 2pcs (3 kg) - 360 rubles

Garlic 5 cloves - 4 rubles

Salt, pepper to taste

Khmeli-suneli 5g

Vegetable oil 50ml - 6 rubles

Port wine 100ml - 67 rubles

Water 100 ml

For garnish:

Pumpkin 1.3 kg - 39 rubles

Pear 400g - 48 rubles

Salt, pepper to taste

Rosemary 5g - 13 rubles

Olive oil 50ml - 56 rubles

For sauce:

Port left after roasting

Starch 10g - 2 rubles

Water 20 - 30 ml

Cooking:

Rinse the chicken under running water and pat dry with a towel to remove excess moisture.
Crush the garlic cloves into the carcasses with a garlic crusher. Salt, pepper and season with suneli hops. Drizzle with vegetable oil and grind the spices. Salt inside and rub the carcasses with a small amount of chopped garlic.
Leave the chicken to marinate for 40 minutes.
Pick up two glass not very large bottles. It is important that they easily pass into the carcasses. It is best to use bottles with a volume of 0.5 liters of standard shape.

Pour 50 ml of port wine and 50 ml of water into each bottle. In the oven, under the influence of temperature, the mixture will boil and give the chicken the proper flavor.
Place the bottles on a baking sheet. Plant a chicken on each bottle. Send the meat to the oven, preheated to 180 degrees, for 1 hour.
After 30 minutes, you need to turn the carcasses on the other side to the back wall of the oven so that the chicken is baked evenly.

Garnish:

Pumpkin, without cutting the peel, cut into rings 1.5 - 2 cm thick. Cut out the seeds from the core.

Salt and pepper the pumpkin, put rosemary leaves. Drizzle the slices with lemon juice and olive oil.
Cut out the cores from the pears. Cut fruit into rings.
Mix pumpkin and pear.
Arrange garnish around carcass bottles 30 minutes before end of chicken cooking.

Chef's tip:

When the chicken is ready, remove the carcasses from the oven and leave for 10 minutes to cool down a bit and “calm down” - so the meat will be juicier.

Sauce:

Take out the bottles. Drain the port wine into a saucepan and put on fire.
Pour in the juice and fat that stand out from the chicken.
Scoop out excess fat from the chicken with a spoon to prevent the sauce from becoming too oily.
Put one piece of baked pumpkin, previously peeled, into the pan.
Crush the pulp with a spoon, turning the pumpkin into a puree - this will give the sauce the right consistency.
Dissolve starch in water. When the sauce boils, pour in the starch to thicken the sauce.

Note from the boss:

When diluting starch, water should be about 2 times more. Starch can be diluted in warm or cold water, but in no case in hot.

Serving:

Serve the chopped chicken along with the side dish.
Drizzle meat and vegetables with sauce.

Bon Appetit!

Here, in my opinion, is an ingenious recipe: chicken baked in the oven on a can of beer. Active cooking time - 10 minutes (less, probably, just does not happen). This is the no-bake time of course. You can cook such a chicken on the eve of the holiday, and just warm it up before serving. And most importantly - very, very tasty. I think many housewives are familiar with this recipe and can confirm that the chicken turns out to be very tender and juicy inside, fragrant and soft. And on top with this method of baking, a crispy brown crust with garlic flavor and bread aroma is formed.

1. Chicken - 1 pc. Its dimensions depend, first of all, on the size of the oven - it must “stand up” there to its full height. For a standard-sized oven, we take a small chicken about 1 kg.
2. Beer - 0.5 l. (any, both light and dark will do). If there is no beer, then you can pour plain water. The chicken will turn out no less tasty, but without the hoppy bread aroma.
3. Garlic - 2-4 cloves (to taste)
4. Sour cream - 4 tbsp. spoons
5. Salt, pepper, spices - to taste (about 1 teaspoon of salt and 0.5 teaspoon of pepper)
6. Potatoes - 3 pcs

How to cook chicken baked in the oven on a can of beer:

1. Pour beer into a can. Put the jar in a baking dish. Peel the potatoes and cut into medallions, place on a baking sheet, around the jar and sprinkle with spices, salt and pepper. (The baking sheet does not need to be oiled)

2. Make a mass for smearing - mix sour cream with crushed garlic, salt and pepper. Coat the chicken with this mixture on all sides, including under the wings and legs.

3. Put the chicken on the jar (tightly so that it does not fall).

Tip: if you didn’t have sour cream on hand, then you can simply coat the chicken with a mixture of garlic, salt and pepper. A crust will also appear, but will not be as uniform.
As the chicken begins to bake, it will drip fat and juice onto the baking sheet. If you cook chicken without potatoes, then so that the fat does not burn, you need to pour about 1-1-5 cm of water into the baking sheet. No more, otherwise, from the steam rising from below, the chicken will not so much bake as stew. But we do with potatoes, and the fat dripping from the chicken will keep the potatoes from burning. Thus, both the main dish and the side dish will be ready.

4. Everything! Our actions are completed on this, only the oven will continue to work. In an electric oven, it will take 1 hour and 10 minutes to bake chicken at a temperature of 200 degrees. But this time depends on the oven, so be guided by the color of the crust and the traditional piercing of the meat with a knife to study the color of the juice (clear juice comes out of the finished meat).

In a gas oven, sometimes you have to cover the top of the chicken with foil, as it starts to brown too quickly.
And the last thing: already 10 minutes after the start of baking, such alluring smells begin to spread around the apartment that you have to restrain yourself with a great effort of will in order not to get the half-cooked chicken out of the oven and eat it right in this form.

Give preference to a recipe that is prepared with alcohol. The meat will turn out juicy, fragrant and tasty.

"Drunk Chicken": recipe on the bottle

For this cooking method, the following set of ingredients is available:

- 1.5 kg;
(preferably unfiltered, draft) - half a liter;
1 st. a spoonful of honey, grainy mustard and vegetable oil;
a few cloves of peeled garlic;
a mixture of herbs (for example, Provence), salt, zira, coriander, paprika.

Cooking technique "Drunk chicken"

Let's do the recipe step by step.

1st step

Rinse the carcass. Dilute three tablespoons of salt in a couple of liters of water. Place the meat in the resulting solution for a few minutes.

2nd step

Remove the carcass, dry it. Pour dry spices, mustard, chopped garlic, honey into a bowl. Thoroughly knead and rub the chicken inside and out with the mixture.

3rd step

If you have beer in a glass bottle, then pour a quarter from there. If draft, then pour ¾ into the bottle. Clear the container of paper labels.

4th step

Pour a spoonful of dried herbs into the beer (be careful not to foam). Place the chicken on the prepared bottle. Place in the bottommost compartment of an unheated oven in a baking sheet with water and leftover beer. The liquid should cover the entire surface.

5th step

The Drunken Chicken recipe involves roasting meat at a temperature of 200 degrees for an hour. If suddenly you notice that the top of the carcass began to quickly brown, then cover the chicken with foil so that it does not burn.

6th step

At the finished chicken, cut the abdomen. So it will be more convenient to remove it from the bottle. Cut the meat into portions and serve with any side dish. Drunk Chicken is a quick and easy recipe. The dish can be put entirely on a plate and decorated to your liking.

"Drunk Chicken": recipe two

Prepare a dish of the same name using a different technology. Ingredients:

broiler chicken (chicken) weighing 1.5 kg;
peeled and chopped ginger root;
a couple of heads of onions;
sherry - 300 ml;
salt, water (1.75 liters), herbs;
brandy - to taste and desire (a couple of tablespoons).

Cooking technology

Rinse the carcass, dry it. Put inside the ginger and chopped onions. Fill the chicken with water. It should slightly cover the carcass. Bring to a boil, remove the foam and cook for 15 minutes. Then turn off the heat and keep the chicken covered for 4 hours. Then remove the carcass from the broth, let it dry a little. Pour 300 ml of liquid into a container or jar. Remove the skin from the bird. Cut into serving pieces. Rub them with salt, put in a shallow dish. Refrigerate the meat for a couple of hours. Add brandy and sherry to 300 ml of broth, pour over chicken, cover with cling film and refrigerate for 2 days. Turn pieces occasionally. After the specified time has passed, put the chicken on a tray and decorate with herbs.

Salad "Drunk Chicken"