Roast Chicken Two Ways
Ingredients: Chicken, Smoked paprika, Cayenne pepper, Fennel seeds, Coriander seeds · 180 min cook time · 700kcal · $41.20
Ingredients
2whole Chicken, 2tbsp Smoked paprika, 1tsp Cayenne pepper, 1tbsp Fennel seeds, 1tbsp Coriander seeds, 1tsp Cumin, 2whole Dried chilies, 1tbsp Brown sugar, 1tbsp Salt, 1tsp Pepper, 2tbsp Oil, 1can Beer can, 0.5cup Barbecue sauce, 2kg Flour, 0.5cup Water, 100g Chanterelle mushrooms, 1tbsp Olive oil, 100g Butter, 2cloves Garlic, 1sprig Thyme, 1sprig Marjoram, 20g Dried porcini mushrooms, 2tbsp Parsley, 1tsp Truffle oil, 1stalk Scallion, 1sprig Cilantro, 0.5whole Chili pepper
Instructions
1. For the dry rub, combine smoked paprika, cayenne pepper, fennel seeds, coriander seeds, cumin, dried chilies, brown sugar, salt, and pepper. Grind it together and taste to adjust flavors.
2. Rub the chicken with oil, getting into all cracks and crevices, then apply the dry rub, ensuring it adheres to every part to create a flavorful crust.
3. Place the chicken onto a beer can (with about an inch of beer left) in a roasting pan, easing it down so the can is inside the chicken's cavity.
4. Roast the beer can chicken in the oven at 200°C for 1 hour and 20 minutes.
5. 10 minutes before the end of cooking, baste the beer can chicken with good quality barbecue sauce.
6. For the chicken in pastry crust, mix about 2 kilos of flour with water and a pinch of salt to make a basic pastry dough.
7. Sauté the chanterelle mushrooms in olive oil, butter, and garlic. Add thyme and marjoram.
8. Rehydrate dried mushrooms (like porcini) by covering them with boiling water from a kettle. Let them sit until limp and soft.
9. Chop the cooked fresh mushrooms and rehydrated dried mushrooms. Mix with chopped parsley and a teaspoon of truffle oil. Blend into a stick of butter to create a flavored compound butter.
10. Use a spatula to gently separate the skin from the breast meat of the second chicken, creating pockets. Carefully push the flavored butter into these pockets under the skin.
11. Roll out the pastry dough to about 1 centimeter thick. Cut a larger piece for the bottom and a second piece for the top.
12. Place the chicken on the larger pastry piece in a roasting pan. Truss the chicken up nice and tight so it stays compact once inside the pastry.
13. Cover the chicken with the second piece of dough, tucking it in. Trim off any excess dough and crimp the edges to seal it.
14. Bake the encased chicken in the oven for an hour and a half at 180°C.
15. Finish the beer can chicken with shredded scallion, cilantro, and a little chili pepper.
16. Serve the pastry-crusted chicken by cutting around the outside with a large knife.
Source: Watch the original video