STEAM CHICKEN RECIPE RECIPES

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BEER CAN CHICKEN RECIPE | JAMIE OLIVER RECIPES



Beer can chicken recipe | Jamie Oliver recipes image

I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.

Total Time 1 hours 35 minutes

Yield 6

Number Of Ingredients 16

1 x 1.8 kg whole free-range chicken
olive oil
1 x 300 ml can of beer
2 tablespoons barbecue sauce
1 fresh red chilli deseeded
1 bunch of spring onions trimmed
½ a bunch of fresh coriander
1 heaped tablespoon smoked paprika
1 heaped teaspoon cayenne pepper
1 heaped tablespoon fennel seeds
1 heaped tablespoon coriander seeds
1 teaspoon cumin seeds
1-2 dried red chillies
1 heaped teaspoon sea salt
1 heaped tablespoon freshly ground black pepper
1 heaped tablespoon soft dark brown sugar

Steps:

    1. I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.
    2. Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.
    3. Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
    4. Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

Nutrition Facts : Calories 261 calories, FatContent 11.2 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 34.2 g protein, CarbohydrateContent 7.3 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0.3 g fibre

HOMEMADE CHICKEN KIEV RECIPE | JAMIE OLIVER CHICKEN RECIPES



Homemade chicken Kiev recipe | Jamie Oliver chicken recipes image

Quality chicken stuffed with garlicky butter and crispy bacon, coated in golden breadcrumbs. Delicious!

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 16

4 rashers of smoked streaky bacon
olive oil
4 x 150 g skinless chicken breasts (I got mine from the butcher with the bone in, but either way is fine)
3 tablespoons plain flour
2 large free-range eggs
150 g fresh breadcrumbs
sunflower oil
2 large handfuls of baby spinach or rocket
2 lemons
4 cloves of garlic
½ a bunch of fresh flat-leaf parsley (15g)
4 knobs of unsalted butter (at room temperature)
1 pinch of cayenne pepper
800 g Maris Piper potatoes
1 head of broccoli
1 knob of unsalted butter

Steps:

    1. Fry the bacon in a pan on a medium heat with a tiny drizzle of olive oil, until golden and crisp, then remove.
    2. For the butter, peel the garlic, then finely chop with the parsley leaves and mix into the softened butter with the cayenne. Firm up in the fridge.
    3. Working one-by-one on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast – put your knife in the opposite direction and slice to create a long pocket (for extra guidance, watch the how-to video below).
    4. Open the pocket up with your fingers, cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon. Fold and seal back the chicken, completely covering the butter and giving you a nice neat parcel. Repeat with the 3 remaining breasts.
    5. Preheat the oven to 180°C/350°F/gas 4.
    6. Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each chicken breast in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated.
    7. Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 10 minutes, or until cooked through. You can bake them completely in the oven and skip the frying altogether, you just need to drizzle them with olive oil and bake for about 20 minutes – they won’t be as golden, but they’ll be just as delicious.
    8. Meanwhile, peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 12 to 15 minutes, or until tender.
    9. Chop up the broccoli and add it to the potatoes for the last 8 minutes. Drain and leave to steam dry, then return to the pan and mash with a knob of butter and a pinch of salt and pepper.
    10. Divide the mash between your plates and place a Kiev on top of each portion. Lightly dress the spinach leaves or rocket in a little oil and lemon juice, then sprinkle over the top as a salady garnish. Serve with a wedge of lemon on the side.

Nutrition Facts : Calories 878 calories, FatContent 12.2 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 55.5 g protein, CarbohydrateContent 49.7 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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