Sticking a can of beer in a chicken might seem like a crazy idea, and yet… This little trick would have many benefits, such as tenderizing the meat and adding more flavor.
For 4 to 6 people / Preparation 35 minutes / Preparation 2 hours / Rest 20 minutes
1 free-range chicken 1.6 kg, 1.5 tbsp Dijon mustard, 1 large can of beer of your choice (375 ml), 150 g flavored chips (applewood smoked, etc.), smoked red pepper powder, 125 ml cream, lemon wedges
>>> for the spice rub: 1 tablespoon brown sugar, 1 tablespoon smoked paprika powder, 1 teaspoon cumin powder, 1 teaspoon garlic powder, 1 teaspoon mustard powder, ¼ teaspoon cayenne pepper, ½ teaspoon cayenne pepper powder
>>> for the potato skins: 8 small floured potatoes, 60 g medium-aged cheddar cheese, coarsely grated, 2 tbsp chives, coarsely chopped, 30 g butter, melted, salt, black pepper
1 In a bowl, mix all the ingredients for the rub with 1 teaspoon of fine salt.
2 Light a charcoal barbecue for indirect cooking and heat it to 140°C. When the embers are hot, add some smoked wood chips. Rinse the chicken under cold water, dry it with a paper towel and rub it with mustard. Season the inside and outside of the chicken with the rub (reserve the rest).
3 Discard 100ml of the beer from the can and put the rest of the rub into it. Carefully place the chicken vertically on the can so that it fits into its belly. Place everything on the barbecue, close the lid and cook the chicken for 1 hour 40 minutes to 2 hours. When you inject into the thigh, the liquid that comes out should be clear. Regularly supply charcoal and smoking wood. After cooking, let the chicken rest for 20 minutes, then remove the can.
4 Meanwhile, prepare the potato skins. Preheat the oven to 200°C. Pierce each potato with a fork several times. Place them directly on the oven rack and bake until cooked through (50 to 55 minutes). Let them cool a little, then cut them in half lengthwise. Scoop out the fleshy part and reserve for another preparation.
5 Brush the crusts with melted butter, season with salt and pepper and place on baking paper.
6 Heat the broiler to the highest temperature. Bake the potato skins for 4 to 5 minutes until golden brown, turning once halfway through cooking. Arrange them cut side up, season with salt and pepper and sprinkle with grated cheese. Grill them until the cheese melts (3 to 4 minutes). Sprinkle with chives. Season the cream with paprika and serve with the potato skins and chicken. Serve with lemon wedges.
Tip: opinions are divided on whether beer from a can adds more flavor to chicken. But what is indisputable is that this is how it gets a unique creamy texture.