Chicken in beer
6 servings
70 minutes
Not a recipe, but a holiday. Boiled chicken will spend the night in a thick solution with sherry and brandy.
1
Mix room temperature butter with crushed garlic, thyme leaves, a pinch of salt and pepper.
- Butter: 100 g
- Garlic: 2 cloves
- Fresh thyme: 6 stems
- Salt: to taste
- Ground black pepper: to taste
2
Carefully push the oil under the skin of the chicken breast, trying not to tear the skin. Season the chicken with salt and pepper on all sides, and place it in a deep but not too wide dish to minimize the free space for the bird.
- Chicken: 2 kg
3
Place the chicken in the oven and bake at 180 degrees. After 10 minutes, baste the bird with a little beer. Continue doing this every 10 minutes until the chicken is cooked and the beer runs out.
- Dark beer (stout/porter): 500 ml
4
Dry the black bread and grind the croutons into fine crumbs in a blender. Boil the potatoes in salted water, then drain the water and add milk, eggs, and sunflower oil instead. Make a puree and mix in the ground croutons. Serve the potatoes with baked chicken.
- Rye (black) bread: 100 g
- Potato: 1 kg
- Milk: 200 ml
- Chicken egg: 2 pieces
- Unrefined sunflower oil: 50 ml
