Chicken on a bottle in honey-mustard sauce
4 servings
150 minutes
Chicken on a bottle in honey-mustard sauce is a true culinary masterpiece that combines the aroma of spicy spices, tenderness of meat, and subtle notes of caramelized honey. This recipe originates from European cuisine, where the tradition of roasting poultry on a beer bottle is known for its effect—resulting in incredibly juicy chicken infused with deep flavors. The marinade of honey, mustard, and aromatic herbs creates an appetizing caramel crust that makes the dish even more appealing. It’s the perfect choice for a festive dinner when you want to surprise guests with an unusual cooking method while providing a rich, harmonious taste. Chicken on a bottle embodies simplicity and sophistication in one dish that will win the hearts of all home cooking lovers.
1
Dissolve 3 tablespoons of salt in a pot of water. Rinse the chicken and place it in the pot for 1 hour.
- Salt: 3 tablespoons
- Chicken: 1 piece
2
Mix: honey, olive oil, soy sauce, mustard, pressed garlic. Add spices (cumin, sesame, curry, paprika)
- Honey: 1 tablespoon
- Olive oil: 1 tablespoon
- Soy sauce: 1 tablespoon
- French (Dijon) mustard: 1 tablespoon
- Garlic: 2 cloves
- Cumin: 1 teaspoon
- Sesame seeds: 1 teaspoon
- Curry powder: 1 teaspoon
- Paprika: 1 teaspoon
3
Coat the chicken inside and out with the prepared mixture.
- Honey: 1 tablespoon
- Olive oil: 1 tablespoon
- Soy sauce: 1 tablespoon
- French (Dijon) mustard: 1 tablespoon
- Garlic: 2 cloves
- Cumin: 1 teaspoon
- Sesame seeds: 1 teaspoon
- Curry powder: 1 teaspoon
- Paprika: 1 teaspoon
4
Remove the label from the bottle (if any), pour 1/4 of the beer into a glass. Add the mixture of Provencal herbs to the bottle.
- Dark beer (stout/porter): 0.5 l
- Herbes de Provence: 1 teaspoon
5
Place the chicken on a beer bottle and put it on a tray filled with water and leftover beer.
- Chicken: 1 piece
- Dark beer (stout/porter): 0.5 l
6
Bake the chicken in the oven at 180 degrees for 60 minutes (depending on the size of the carcass), periodically basting it with the juices. Check readiness by piercing the chicken; if clear juice flows out, the chicken is ready.
- Chicken: 1 piece