Beer Can Chicken with Mustard-Mayo Crust
A whole chicken is brined, roasted on a jar, and coated with a mustard-mayonnaise mixture. Protein and fat make it filling, while the sauce keeps the meat moist. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Inventory: Oven
20 kg
Servings: 6 (1 serving ≈ 451 gram)
Digestion time: 3 hour
Brine the chicken (1500 g) in water (1000 g) with salt (100 g) for 3–4 hours. Add bay leaf (1 g) and allspice (2 g) to the water in the jar.
Pat the bird dry and coat it with sugar-free mayonnaise (70 g) and sugar-free mustard (35 g). Place the chicken on the water-filled jar inside a roasting dish.
Roast at 180°C for about 1 hour 15 minutes. If the skin browns too quickly, cover it with foil and continue roasting until fully cooked.
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