Beer chicken

By Drum Digital
22 September 2016

The beer adds great flavour to the chicken

By Hope Malau

Serves: 6

Preparation: 5 min

Cooking: 60 min

5 ml (1 t) coriander seeds

2,5 ml (½ t) fennel seeds

15 ml (1 T) chicken spice

salt and freshly ground pepper

60 ml (¼ c) orange marmalade

30 ml (2 T) warm water

375 ml can beer

1 kg whole chicken

Preheat the oven to 200 °C.

  1. Crush the seeds, spice and salt in a mortar and pestle. Transfer to a bowl. Add the marmalade and water and combine. Pour in 125 ml (½ c) beer.
  2. Place in a small pot over medium heat and simmer for 10 minutes.
  3. Place the open can containing the remaining beer upright in a roasting pan. Place the chicken on top of the can. Coat the chicken with the mixture and roast for 20 minutes. Remove from the heat and pour over the marmalade mixture.
  4. Roast the chicken for 30 minutes until cooked through, basting occasionally. Cover with foil if the chicken is browning too quickly.

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