Beer Butt Chicken

Summary

Prep Time	1 hr
Cook Time	1 hr
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

For the marinade:

For the spice mix:

1 teaspoon peppercorns, freshly chopped
1 teaspoon celery salt
1 teaspoon cayenne pepper
1 teaspoon thyme
1 teaspoon marjoram
2 teaspoons paprika powder, noble sweet
1 tablespoon mustard powder or mustard seeds
1 teaspoon salt
1 tablespoon sugar, brown

Also:

1 can beer (0.5 liters)
1 roast chicken

Instructions

Combine all the ingredients for the marinade and soak the chicken in it for 24 hours. It is best to let it steep in the refrigerator, otherwise it can turn over and spoil quickly! The next day, take the chicken out and dab it, then mix the remaining ingredients (except for the beer) in a bowl, add the chicken and rub the spice mixture inside and out. Half empty the can of beer and then insert it into the chicken with the opening facing upwards, it serves as a stand. The chicken can now cook at 180 - 200 ° C for approx. 45 - 60 minutes. I like to do this in the kettle grill: A model with a diameter of 57 cm is recommended for this - but it can also be smaller. Remove the grill and put the chicken on the floor. Then the coals are heated in the chimney and distributed around the chicken. Important: No coal may touch the chicken, risk of fire! Always make sure that the temperature is between 180 and 200 ° C! Always fully open the ventilation on the lid, the air supply at the lower end regulates the temperature. If necessary, simply add or remove coal with coal tongs to ensure the temperature! The chicken is cooked through and juicy when the temperature is a good 72 ° C at the thickest point (i.e. breast or thigh).

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