“Beer chicken with potato & sweet pepper”
Ingredients
- Whole chicken
- Othmar Tripel Beer
- 2x Red Onion
- 3 x Garlic toes
- 2x Thyme
- 5x Sage
- Grate Goods Premium Rub
- 1x Zucchini, leek & celery
- 1x Sweet pepper
- Brunch of spring onion
- Olive Oil
- Potatoes 500 gr
- Parmesan and pine nut
Preparation
Fill the chicken rack tray with 1 sliced, unpeeled red onion, the
garlic cloves, thyme sprigs and sage. fill it then to the brim with beer. Lubricate the chicken lightly with olive oil and then with the Grate Goods rub. Slide the chicken, upright, over the tray. Close the top of the chicken with a red onion. Make sure that it is properly closed, so that the beer steams through as much as possible. Place the chicken in the center of the preheated BBQ (approx. 180 degrees, burners on medium), with the hood closed. Now wait until the chicken is cooked (on average about 45 minutes).
TIP: We use Othmar beer. That is traditional brewed in Ootmarsum and extra tasty!
Time for a beer now!
Or … for a side dish on the side burner: Put the side burner on high heat and add a dash of olive oil in the Camp Chef skillet, the Camp Chef has a fast and even heating. Cut the pepper and fry the potatoes for 5 minutes on high heat. Then fry the pepper for 5 minutes. Reduce the heat and add the spring onion and garlic. Leave for another 5 minutes baking. Great with the Grate Goods Chipotle herbs, Parmesan cheese and pine nuts.
