Beer – Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 chickens (1000 g each)
- 2 tablespoon oil (sunflower oil)
- 4 apples
- 500 ml beer (pils)
- 4 tablespoon jelly (currant jelly)
- salt and pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Season the chickens thoroughly with pepper, salt and paprika before cooking them in a roaster with a little oil at 180 degrees (top / bottom heat) in the oven for about 60 minutes. The chickens have to be doused with beer again and again. Once they are crispy and clear juice comes out when you peck them, take the chickens out of the oven and keep them warm.
- To prepare the sauce, the washed, pitted apples must be cut into wedges and briefly sautéed in the meat stock. Then add the rest of the beer and stir in the currant jelly. Finally, season with salt and pepper before serving the chicken halves with a little sauce.
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