Page 162 - YC Cooking School

Mastering Meat 2

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Top tips for beer-roasted chicken and sauce

Beer-roasted chicken

1. To start, insert a beer can into the cavity of the chicken. As the beer heats up, it

steams and cooks the chicken from the inside. With this method, the chicken cooks a little
faster than it would in a conventional oven because it is cooking from without and from
within.

2. Cover your meat with a little oil before cooking. This will help the seasoning stick to

the meat as well as stop it from sticking to the roasting pan.

3. Season your meat before you cook it. Do this just before you put it into the roasting
pan to help the juices form a nice tasty crust on the outside of your meat. Adding salt after
you have cooked it just leaves you with salty meat.

4. Avoid store-bought marinades. These have a high sugar and starch content and they
tend to burn easily. If you have your heart set on using a marinade, brush it onto the meat
just before you remove it from the grill.

5. Always rest your meat before you serve it. The meat contracts as it cooks and all of
the juices are squeezed from the cells. If you cut into a piece of meat the moment it comes
off the fire, all these juices will be expelled and end up on the carving board. By resting the
meat you allow it to relax, and so all of the juice is retained within the meat to make it juicy
and far tastier.

Beer can sauce

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