Beer Can Chicken with fresh fennel, apricot and goat cheese salad
Ingrédients
For the chicken:
- Chicken: 1 pcs
- Beer can (Simon): 1 pcs
- A bunch of thyme
- Garlic cloves: 2 pcs
For the rub:
- Salt
- Olive oil
- Orange: 1 pcs
- Honey: 2 tsp.
- Sweet paprika powder: 1 tbsp.
- Garlic cloves: 1 pcs
- Ground nutmeg: 1 pinch
- Cayenne pepper: ½ tsp.
- Ground cumin: 1 pinch
For the salad
- Fennel bulbs: 2 pcs
- Apricots: 4 pcs
- A bunch of flat parsley
- Goat cheese in olive oil (Baltes): 1 pcs
For the salad dressing:
- Orange juice: 50ml (juice of half an orange)
- Olive oil: 2 tbsp.
- Mustard à l’ancienne (Moutarderie de Luxembourg): 1 tsp.
- Poppy seeds: 1 tsp.
- Shallot: ½ pcs
- Salt
- Pepper
Garlic roasted bread with parmesan:
- 1 loaf Italian-style ciabatta bread
- Butter: 75g (soft)
- Garlic cloves: 2 pcs
- Sliced parmesan cheese: 40g
- A bunch of oregano
- A bunch of basil
- Salt
Instructions:
* Preheat the oven/bbq to 200°C.
* In a bowl, combine 1-2 tbsp. olive oil, honey, sweet paprika powder, ½ tsp. orange zest, 1 tbsp. orange juice, pressed garlic, nutmeg, cayenne pepper, cumin and a good pinch of salt. Rub all over the chicken.
* Wash the beer can. Open the can and pour out half of the beer. Wash the thyme and peel the garlic cloves. Add thyme and garlic to the beer can. Wrap the beer can with aluminum foil. Place the can in a beer can chicken rack or in a roasting dish and plunk the chicken. over the beer can. Cook the chicken over indirect heat for approx. 70 min. until golden brown or until the chicken reaches 74°C internal temperature.
* Remove the chicken from the grill and let rest for 10 min. before carving.
* For the salad, wash and trim the fennel. Set the fronds aside and finely slice the fennel.
* In a large bowl, combine fennel, orange juice, olive oil, mustard, poppy seeds and chopped shallot. Season to taste with salt and pepper. Briefly knead with your fingers to soften the fennel.
* Wash and chop the parsley. Break the goat cheese into small chunks.
* Wash, pit and quarter the apricots. Brush the cut sides of the apricots with some olive oil and place them directly on the grill. Grill the apricot halves for 3-4 min. or until they get grill marks and the apricots start to cook. Turn them once and cook them for an additional 2 min. Remove them from the grill and leave them to cool down a bit.
* In the bowl, combine the fennel salad, fennel fronds, chopped parsley, goat cheese and grilled apricot.
* Add the chicken to a large cutting board and place it in the middle of the table. Cut the legs, wings and breast meat.
* For the garlic bread, cut the bread into 1-2 cm thin slices. Wash basil and oregano. Finely chop the leaves. Add butter, basil, oregano and a good pinch of salt to a bowl and stir to combine. Spread the bread slices with butter and grill the bread for 1-3 min. until just toasted. Rub the grilled side with peeled garlic and sprinkle with some grated parmesan cheese. Add the bread, cheesy side up, to the grill and cook the slices for 2 min. until the cheese has melted. Remove from the grill and add the slices to a plate.
Serving: * Add the juicy beer can chicken to plates and serve with fresh fennel, apricot and goat cheese salad and crispy parmesan garlic bread on the side.
Beer Can Chicken with fresh fennel, apricot and goat cheese salad
Ingrédients
For the chicken:
- Chicken: 1 pcs
- Beer can (Simon): 1 pcs
- A bunch of thyme
- Garlic cloves: 2 pcs
For the rub:
- Salt
- Olive oil
- Orange: 1 pcs
- Honey: 2 tsp.
- Sweet paprika powder: 1 tbsp.
- Garlic cloves: 1 pcs
- Ground nutmeg: 1 pinch
- Cayenne pepper: ½ tsp.
- Ground cumin: 1 pinch
For the salad
- Fennel bulbs: 2 pcs
- Apricots: 4 pcs
- A bunch of flat parsley
- Goat cheese in olive oil (Baltes): 1 pcs
For the salad dressing:
- Orange juice: 50ml (juice of half an orange)
- Olive oil: 2 tbsp.
- Mustard à l’ancienne (Moutarderie de Luxembourg): 1 tsp.
- Poppy seeds: 1 tsp.
- Shallot: ½ pcs
- Salt
- Pepper
Garlic roasted bread with parmesan:
- 1 loaf Italian-style ciabatta bread
- Butter: 75g (soft)
- Garlic cloves: 2 pcs
- Sliced parmesan cheese: 40g
- A bunch of oregano
- A bunch of basil
- Salt
Instructions:
* Preheat the oven/bbq to 200°C.
* In a bowl, combine 1-2 tbsp. olive oil, honey, sweet paprika powder, ½ tsp. orange zest, 1 tbsp. orange juice, pressed garlic, nutmeg, cayenne pepper, cumin and a good pinch of salt. Rub all over the chicken.
* Wash the beer can. Open the can and pour out half of the beer. Wash the thyme and peel the garlic cloves. Add thyme and garlic to the beer can. Wrap the beer can with aluminum foil. Place the can in a beer can chicken rack or in a roasting dish and plunk the chicken. over the beer can. Cook the chicken over indirect heat for approx. 70 min. until golden brown or until the chicken reaches 74°C internal temperature.
* Remove the chicken from the grill and let rest for 10 min. before carving.
* For the salad, wash and trim the fennel. Set the fronds aside and finely slice the fennel.
* In a large bowl, combine fennel, orange juice, olive oil, mustard, poppy seeds and chopped shallot. Season to taste with salt and pepper. Briefly knead with your fingers to soften the fennel.
* Wash and chop the parsley. Break the goat cheese into small chunks.
* Wash, pit and quarter the apricots. Brush the cut sides of the apricots with some olive oil and place them directly on the grill. Grill the apricot halves for 3-4 min. or until they get grill marks and the apricots start to cook. Turn them once and cook them for an additional 2 min. Remove them from the grill and leave them to cool down a bit.
* In the bowl, combine the fennel salad, fennel fronds, chopped parsley, goat cheese and grilled apricot.
* Add the chicken to a large cutting board and place it in the middle of the table. Cut the legs, wings and breast meat.
* For the garlic bread, cut the bread into 1-2 cm thin slices. Wash basil and oregano. Finely chop the leaves. Add butter, basil, oregano and a good pinch of salt to a bowl and stir to combine. Spread the bread slices with butter and grill the bread for 1-3 min. until just toasted. Rub the grilled side with peeled garlic and sprinkle with some grated parmesan cheese. Add the bread, cheesy side up, to the grill and cook the slices for 2 min. until the cheese has melted. Remove from the grill and add the slices to a plate.
Serving: * Add the juicy beer can chicken to plates and serve with fresh fennel, apricot and goat cheese salad and crispy parmesan garlic bread on the side.