Beer Can Chicken With A Sour Apple And Chilli Jam Glaze

Once the Chicken has rested it will be much safer to remove the can before serving to make the chicken more stable and easy to carve a real show stopper! And great fun for Halloween!

90 minutes
15 minutes
75 minutes
4 Servings

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1 x Roasting chicken (1.5kg)
200ml x Chilli and Tomato Jam
80ml x Apple Vinegar Syrup
1 x Teaspoon Paprika
1 x 400ml Can Estella (100ml for the Chef)
10g x Fresh Thyme
10g x Fresh Rosemary
1 x Sprig Bay leafs
1/2x Fresh Lemon
Salt and pepper
1. To prepare the chicken, begin by removing the wishbone. With the aid of a very sharp knife, make three slashes on each breast and on the legs of the chicken. This helps to ensure even cooking and allows the flavors to penetrate the meat more effectively.
2. In a small bowl, combine the chilli jam and apple syrup, mixing them well to create a flavorful glaze. Season the chicken inside and out with salt and pepper. In the cavity of the chicken, place half a lemon to infuse the meat with a subtle citrus aroma. Open a can of beer and pour out approximately one-third of its contents (enjoy the remaining beer, as we don't want it to go to waste). Insert a handful of fresh herbs into the pouring hole of the can.
3. Generously massage the chicken with the chilli jam glaze, ensuring it is well coated. Sit the chicken on a roasting pan, positioning it in a way that ensures stability and prevents it from tipping over during cooking. Preheat the oven to 180°C (356°F) and place the chicken in the oven for 30 minutes.
4. After the initial 30 minutes of cooking, remove the chicken from the oven and brush it once again with the chilli jam glaze. Return it to the oven for another 30 minutes. During this time, if you have any glaze left, continue to brush the chicken every 5 minutes to enhance the flavor and create a beautiful glaze. Remember to exercise caution as the chicken and glaze will be very hot.
5. Once the total cooking time of 60 minutes is complete, remove the chicken from the oven and allow it to rest for 15 minutes before serving. This resting period allows the juices to redistribute within the meat, resulting in a more succulent and flavorful chicken. If you have concerns about the doneness of the chicken, particularly the leg, ensure that the juices run clear when you cut into it. If the juices are still pinkish, return the bird to the oven for an additional 10 minutes to achieve the desired level of doneness.
6. By following these steps, you'll have a deliciously glazed and perfectly cooked chicken, ready to be enjoyed.

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Recipe Cuisine: Spanish

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