Hoisin Beer-Butt Chicken.

Because I’d never cooked one before!

Ingredients:

  • whole chicken
  • 1/2 full can of beer (put the rest in a bread, or the cook)
  • 2tbsp hoisin sauce
  • 1tbsp onion powder
  • 1tsp mustard
  • 1tsp paprika

Utensils:

  • mixing bowl and fork
  • baking tray
  • skewers for emergency propping

Recipe:

  1. Place the chicken over the beercan, the further in the can goes the more stable it will be.
  2. Prop the chicken with skewers anyway because a chicken on a beercan is stupidly unsteady.
  3. Mix the sauce ingredients together. Slather all over the chicken. We want it looking fake-tanned!
  4. Roast in a preheated oven at 160C for 2h.
  5. Roast at 230C for a few minutes to crisp up.
  6. Make gravy with the drippings and remaining beer in the can.

 

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