This beer-butt chicken is all thanks to Papa Munchie being given the responsibility of making Friday night dinner.
Perching atop a can of VB sits a spatchcock, with a delicate foil hat. The bird is rubbed with a seasoning mix containing primarily salt, pepper, brown sugar and oil. Some herbs are placed in the can which has been partially drained by the chef in question. The bird is then roasted sitting upright.
The result: A supremely moist chicken with no beer flavour whatsoever, and a delectable salty skin crust.
1 comment:
haha fantastic!
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