Sticking a can of beer in a chicken may seem like a crazy idea, and yet… This little trick would have many benefits, such as tenderizing the meat and giving it more flavor.
For 4 to 6 people / Preparation 35 minutes / Preparation 2 hours / Rest 20 minutes
1 1.6 kg free-range chicken, 1.5 tbsp dijon mustard, 1 large can of beer of your choice (375 ml), 150 g aromatic wood chips (apple smoked wood, etc.), paprika smoked powder, 125 ml cream, lemon wedges
>>> for the spicy rub: 1 tablespoon brown sugar, 1 tablespoon smoked paprika powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon mustard powder, ¼ teaspoon cayenne pepper, ½ teaspoon chili powder
>>> for the potato skins: 8 small floured potatoes, 60 g medium-aged cheddar cheese, coarsely grated, 2 tablespoons chives, coarsely chopped, 30 g butter, melted, salt, pepper
1 In a bowl, mix all the ingredients for the rub with 1 teaspoon of fine salt.
2 Light a charcoal grill 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, pat it dry with paper towel and rub it with mustard. Season the inside and outside of the chicken with the rub (keep the rest).
3 Throw 100 ml of the beer out of the can and put the rest of the rub in it. Carefully place the chicken vertically on the can so that it enters the stomach. Put everything on the grill, 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 transparent. Add charcoal and smoke wood regularly. After cooking, let the chicken rest for 20 minutes and then remove the tin.
4 Meanwhile prepare the potato skins. Preheat the oven to 200°C. Pierce each potato several times with a fork. Place them directly on the oven rack and roast until cooked through (50 to 55 minutes). Allow them to cool slightly and then cut them in half lengthwise. Remove the meat and save it for another preparation.
5 Brush the skin with melted butter, season with salt and pepper and place them on a baking tray.
6 Heat the broiler to the highest temperature. Grill the potato skins, 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 is melted (3 to 4 minutes). Sprinkle with chives. Season the cream with paprika powder and serve with the potato skins and the chicken. Serve with lemon wedges.
Tip: Opinions are divided as to whether the beer from the can gives the chicken more flavor. But what is indisputable is that it thus achieves a unique creamy consistency.