Poulet à La Bière Chicken In Beer Food

BEER CAN CHICKEN

Steps:

• Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals - this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn't topple over.)
• To make the rub, mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the skin, making sure you get into all the nooks and crannies, even inside the cavity.
• Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren't clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)
• Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.

GRILLED CHICKEN DRUMSTICKS

Steps:

• Season the chicken drumsticks with one tablespoon of steak seasoning, and cumin powder. Place in a deep bowl and add orange juice and beer. Marinate for at least 30 minutes or up to 24 hours.
• Remove chicken drumsticks from marinade and preheat grill to 500ºF.
• Drizzle chicken with olive oil and season with remaining tablespoon of steak seasoning and cracked pepper. Squeeze juice of one lime over top.
• Place chicken drumsticks on grill skin side down for 5 minutes. Turn heat down to 400ºF and then cook drumsticks for an additional 20 minutes turning every 5 minutes until golden brown.

POULET à LA BIèRE - CHICKEN IN BEER

Steps:

• Season the flour with salt and black pepper, scatter on a plate and use to coat the chicken pieces. Now heat the butter and oil in a pan ( big enough to hold the chicken and with some depth ) until foaming then add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and set aside.
• Add the chicken pieces to the pan and brown on all sides (add a little more oil, if necessary).
• Add the sauteed vegetables, ale, garlic, bouquet garni and season to taste. Bring to a simmer, cover and cook for 60 minutes over low heat, stirring occasionally. Half way through cooking taste broth and adjust seasonings to taste.
• To serve, transfer the chicken and vegetables to a warmed serving dish. Bring the juices in the casserole to a boil then take off the heat and stir in the cream to thicken. Pour over the chicken pieces and serve.
• Note.
• Substitute 1 bay leaf, 1-2 tsp of dried thyme, and some fresh parsley for the bouquet garni, though best with fresh herbs.