Drunk chicken

8 servings
1 hour 45 min

When choosing 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 sizes, then it is better to take a small chicken. Turn on the oven at 180- 200 degrees. Rinse the chicken well underwater and dry it with a paper towel. Clear any remaining feathers, if any. Cut out the smoked gland, which is at the base of the chicken goose, as it gives an unpleasant musk 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. Place a glass of beer on a baking sheet and gently plant the chicken on it. She must sit tight so that she does not fall in the oven. Next, you need to make a marinade for chicken. To do this, mix balsamic vinegar, olive oil and mustard in a separate dish. Melt honey in a steam bath and pour it 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 some beer into the marinade (optional). It's good to coat the chicken on all sides with cooked marinade using a special brush. This must be done carefully so that the chicken does not fall off the glass. Put the chicken tray in the preheated oven to bake for an hour. You can check the readiness of the chicken by piercing it with a knife - the juice that stands out should be a transparent color. When the chicken is ready, pull the baking tray out of the oven and carefully (so as not to burn) remove the baked carcass from the glass. Transfer the chicken to a nice plate to serve. The bird, cooked in this way, is tender inside and crisp outside with a savoury, chummy beer scent. Enjoy your meal!