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Roasted super moist whole chicken with a thin, crispy crust
Published On: 20 Jan 2004
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
English: Brown Sugar
tamil: Pazhuppu sarkkarai/vellam
kannada: Kandu sakkare
hindi: Bhuri Sharkara
Wash and pat dry whole chicken.
Mix together the dry rub ingredients.
Apply the above dry rub mixture to the inside and outside of the bird.
Allow to sit up to an hour in the refrigerator.
Divide beer in half, pouring 6 oz. in a spray bottle and leaving the remaining 6 oz. in the beer can.
Mix the beer with basting ingredients. Set aside.
Mix together the ingredients for steaming and place inside the beer can.
Place bird on top of beer can and place on grill using legs as a pedestal, using the indirect heat method*.
Allow to cook for 1 1/4 - 2 hrs.
While cooking, baste the chicken using basting spray several times throughout the process.
:- When the thigh reaches 180 degrees and the skin is crispy and brown and the juices run clear, it is fully cooked.
Carefully place the bird on a heat proof surface and allow to rest for about 10 mins.
Carefully remove the beer can by holding the bird with tongs and using an oven mitt, as the can and contents are extremely hot.
*The indirect cooking method:-
For Charcoal Grills:-:- Place coals on one side of barbecue grill, cook chicken over the other side, placing a disposable aluminum pan under the bird to catch drained fat. Add 6-8 coals every 30 mins.
For Multiple Burner Gas Grills:-:- Turn gas to medium on one burner, place chicken over an unheated burner.
For oven use:-:- Place in a disposable pie pan and add 1/4 cup of water to the bottom. Cook at 350ª.
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