Summary

Ingredients

• 1 large chicken
• 2 chilli pepper (s), fresh
• 1 clove garlic, fresh
• 1 bulb ginger
• 1 bunch spring onion (s)
• 0.5 ½ onion (s)
• 250 ml beer
• 40 ml whiskey (scotch)
• 1 bunch thyme, fresher
• 1 bunch rosemary, fresher
• 1 packet chicken seasoning (preferably without glutamate)
• salt and pepper

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Instructions

1. Remove the neck and the fat gland from the rear of the animal and cut off any excess fat as well. Then wash the chicken under cold water and dab with kitchen paper.
2. If you have a roast chicken holder, fill the following ingredients into the container provided for it. Alternatively, you can also use the beer can.
3. Cut the spring onions, chilli and garlic into small pieces and grate the ginger. Use 2/3 of the beer in the can. Add the chopped ingredients and the whiskey.
4. Season the inside of the chicken with pepper and salt and put the herbs in the belly. Now put the bottom of the chicken over the chicken holder and the whiskey-herb-vegetable mixture (or the beer can). Seal the neck of the chicken tightly with half an onion so that the aroma vapor stays in the chicken.
5. Now rub the outside of the animal generously with the chicken seasoning. Preheat the oven to 180 ° C (top / bottom heat). If you want it classic, just rub the chicken with salt and pepper.
6. The chicken must now cook for approx. 90 minutes at 180 ° C. A core temperature of around 82 ° C is ideal. The mixture of herbs, beer and whiskey inside the chicken make the meat wonderfully tender and aromatic. Nevertheless, the skin becomes crispy, crispy and golden yellow all around. Excess fat drips off downwards.
7. Side dish recommendation: the American way with a fresh cole slaw or original with oven vegetables. For this purpose, the drained chicken fat is used to grill potatoes, zucchini, tomatoes etc. in the oven with pepper and salt.