Thursday, December 9, 2010

FBC: Hot Sauce and ESB

Frat-boy Chicken Series:

This is the lazy version of Frat Boy Chicken utilizing ingredients that are readily available in every bachelors' kitchen: beer and hot sauce. The prep time takes no more than 5 minutes, and the chicken would be ready by the first intermission of Hockey Night in Canada, and the cleaning up only involves putting aluminum foil in a garbage bag.

Any hot sauce will do really. The spicy sauces would lose some of its potency as the chicken roast. The regular hot wing sauce was reduced to tangy flavour with a small kick after 50 minutes. I would recommend against using any sweeter sauces because it clashes with the bitterness in beer.

For the beer, I used Granville Island Extra Special Bitter. It is a limited release for the fall/winter season and is sold out everyday.  Dennis had the store speed dial in when they get more shipment.  When cooking with bitter beer, stay away from sweet food.

1 whole chicken
1 cup hot sauce
1 TBSP rock or sea salt (roughly grounded)
3 TBSP grounded pepper
½ cup olive oil
1½ cup Extra Special Bitter Beer

1. Preset the oven to convection 425F.
2. Clean the chicken, pat dry with paper towel.
3. Mix salt, black pepper, and olive oil in a bowl. Brush the mixture onto the chicken.
4. Pour 1 cup of beer into the can. Prop the chicken onto the can and arrange the legs so the chicken is well-balanced and sits straight up.
5. Bake it for 10 minutes.
6. Lower the oven temperature to 300F
7. Take the chicken out. Brush it with a generous amount of hot sauce.
8. Put the chicken back in the oven and bake for 40 minutes or until the chicken's internal temperature reaches 160F. Glaze it with hot sauce if desired.
9. Enjoy the rest of the beer while you wait for your roast!
10. Once it is ready, leave it to cool for 15 minutes before carving. This will help the moisture in the chicken to settle.

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