|On the booze - literally!|
If you are a fan of roast chicken but haven’t yet tried this method, you are in for a real treat.
It is probably one of the most undignified ways of cooking a chicken but it’s a stunner. As the cider evaporates, fragrant steam permeates the flesh, keeping it juicy and flavouring it with garlic and whatever herbs you decide to use. I’ve used thyme today but rosemary is good too. Any cider that is left in the can after roasting gets tipped into the roasting tin to blend with the chicken juices for a lazy gravy. Couldn’t be simpler.
Cider seems only to come in cans of 500mls here in
. I keep a supply of clean empty 330ml coke or beer cans for this dish as they are the ideal size. Ireland
To feed four, you will need…
… to preheat the oven to 180˚C
100mls of cider
a generous bunch of fresh thyme (or about 6 sprigs of rosemary)
4 fat cloves of garlic, peeled and sliced
1 x 1.5kg chicken (free-range if your budget allows)
1 teaspoon sea salt
25g butter, melted and cooled
3 onions, peeled, keeping as much of the root intact as possible.
1 tablespoon extra virgin olive oil
a pinch of salt
1. First, make sure the oven shelves are arranged to accommodate a chicken being cooked upright. Using a tin opener, cut the top off a 330ml aluminium beverage can. Handle with care – the cut edge can be very sharp. Pour the cider into the can. Add the sliced garlic and some of the fresh thyme. Place the can in a roasting dish.
2. Rub the chicken with the salt, and anoint with the melted butter. Keeping the can upright, insert it into the cavity of the chicken. Use the chicken legs to help balance it upright in the roasting tin. Poke any remaining thyme into the neck of the chicken.
3. Place in the preheated oven and roast for an hour.
4. To prepare the onions, cut each into 6 wedges making sure each wedge has a little bit of root – this helps keep them intact while cooking. Toss them in the olive oil and sprinkle with the pinch of salt. When the chicken has been cooking for half an hour, add the onion wedges to the roasting tin.
5. After the cooking time has elapsed, carefully remove the chicken from the oven and cut the skin between the leg joint and the body. If it is still pink, return the chicken to the oven for a further 15 minutes, or until there is no pink remaining.
6. Lay the chicken on its back so that any remaining cider spills into the roasting dish and mingles with the chicken juices. Carefully spoon or pour off the liquid into a small saucepan. Cover the chicken and let it ‘relax’ in a warm place for about 10 minutes. This ‘relaxing’ allows the juices which have boiled up to the surface of the meat to redistribute themselves, resulting in a more tender, succulent bird.
7. While the chicken is relaxing, gently simmer the saucepan of cider and chicken juices to concentrate the flavour. Transfer to a gravy boat just before serving.
Note: you could substitute beer or white wine for the cider. You could use chicken stock or unsweetened apple juice if you prefer an alcohol-free version.Pin It