Beerlicious


beer-can-chicken-4Everyone loves beer, but how about cooking with it ?  Beer is finding itself in the kitchen as a frothy addition to delicious meat, stews and desserts.  At the newly-opened restaurant SERAFINA, executive chef, Tanmoy Savardekar explains, “Beer has been an integral part in cooking —- for a batter and marinade.  In my cooking, I have induced beer in making the fritter batter for apple fritters during Oktoberfest, and marinade chicken for a hot pot roast chicken.”  He adds, “Beer is actually a liquid base with hops, so it works perfectly as a substitute for water, while enhancing the flavour of the dish.” –
While other forms of spirit, such as wine and whisky, are used in cooking, chefs all over agree that the flavour imparted by beer is distinct —- rich malty and toasty.  According to chef Melwin Reuben at Weber Grills India, “Beer is fermented, hence the alcohol volume is lesser compared to distilled liquors like whisky, brandy and rum, which are highly inflammable.  Wine is good for deglazing, and in certain recipes, beer is better than water to make a dish thin and flavourful after reduction.”
Chef Melwin’s Beer-Can Roast Chicken is a big hit with barbecue enthusiasts in the city, where a whole bird is placed on a half-filled beer can and grilled for an hour.  The result is golden crisp juicy, smoky meat in beer-infused flavours.
SG1004_19397_s4x3.jpg.rend.sni12col.landscapeBEER CAN CHICKEN : ———Ingredients : —- Whole chicken (with skin) about 1,100gm, 2tsp. Olive oil, 1tsp. freshly-cracked black pepper, 1tsp. lemon juice, 1 sprig rosemary, 2tsp. garlic (finely chopped), and salt to taste. —————–Method : —- Combine the ingredients in a bowl.  Lightly brush the chicken all over with the oil and seasoning, inside and outside.  Turn on the grill for indirect cooking, over medium heat (200 to 250degrees C )  Take a half-filled beer can and slide chicken over the top so that the can fits inside the cavity.  Transfer the chicken-on-a-can to the grill upright.  Grill over indirect medium heat, with the grill lid closed for 60-75mins, until the juices run clear and the internal temperature reaches 80-85degreesC.  Remove chicken from the grill carefully and let it rest for 5-10 mins before cutting the chicken into serving pieces.  Serve warm with toasty garlic bread and mashed potatoes.
————-Aslam Gafoor
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