Drunk chicken

When choosing a chicken for this recipe, it is necessary to take into account the fact that it will be baked vertically, so to speak, in full growth. Therefore, the size of the carcass directly depends on the size of the oven. If the oven is of standard size, then it is better to take a small chicken.

Turn the oven on 180- 200 degrees.

Rinse the chicken well under water and dry it with a paper towel. Clean off any remaining feathers, if any. Cut out the coccygeal gland, which is located at the base of the chicken tail, as it gives an unpleasant musky taste to the bird.

Pour beer into a glass (or jar) made of heat-resistant glass. In this case, both light and dark varieties are suitable. Put a glass of beer on a baking sheet and gently put the chicken on it. It should sit tight so that it does not fall in the oven.

Next, you need to make a marinade for the chicken. To do this, mix balsamic vinegar, olive oil and mustard in a separate bowl. Melt honey in a steam bath and pour into the marinade. Add tomato paste (can be replaced with ketchup). Add spices to the marinade - garlic powder, dried rosemary, paprika, salt and pepper. Mix all the ingredients together thoroughly. You can also pour a little beer into the marinade (optional).

Coat the chicken well on all sides with the prepared marinade with a special brush. This should be done carefully so that the chicken does not fall off the glass.

Put a baking tray with chicken in a preheated oven to bake for an hour. You can check the readiness of the chicken by piercing it with a knife - the juice released at the same time should be transparent in color.

When the chicken is ready, remove the baking sheet from the oven and carefully (so as not to get burned) remove the baked carcass from the glass. Transfer the chicken to a nice plate for serving. A bird cooked in this way turns out tender inside and crispy outside with a piquant intoxicating aroma of beer.

Bon appetit!