Each region of Germany has its own culinary features, but beer, meat and "black" bread are frequent guests in any province. The Germans eat a lot of meat, cook about 600 varieties of bread, and almost every village has its own beer. It is from these three main components that the roast chicken in beer is cooked. It is very simple, like any rustic dish, it is cooked quickly, without hassle, and the result is such that you just lick your fingers, sorry for the banality.
You can replace the chicken with beef, but then you have to increase the cooking time. The required ingredients of the chicken in beer are dark beer and rye bread with black molasses. It is these products that will give the sauce a thick, rich flavor and mouth-watering dark brown color.
Separately, I note that the amount of onion in the sauce can be even more than reasonable limits. Stew the onions thoroughly until transparent, adding a little butter and half a teaspoon of sugar so that the onion is a little caramelized.
The smell that spreads through the kitchen in the process will not leave anyone indifferent. There is something magically mouth-watering when these flavors are mixed together.
- Time for preparing: 1 hour 10 minutes
- Servings Per Container: 3
Beer Chicken Ingredients
- 700 g chicken (hips);
- 300 g onions;
- 10 caraway seeds;
- 300 ml of dark beer;
- 500 g of rye bread;
- 5 g of sugar;
- 15 g butter.
The method of making chicken in beer
From the hips we carefully cut the bone. We wash each piece of meat and carefully dry it with a napkin. Then fry on each side. Please note that in this case you do not need to salt and fertilize with spices. Just fry it so that the meat is covered with a crust, and the juices remain inside, and not flow out into the pan.
For a thick and concentrated sauce, you just need to add a lot of onions. Cut it into large rings, and simmer in a pan until soft. Add butter and sugar.
We put in the roasting pan with a thick bottom the fried thighs of a chicken without bones. We spread a thick layer of transparent, stewed onion on the meat, add cumin, salt. Pour a glass of dark beer into the roasting pan, which should completely cover the products, but the onion layer should rise slightly above the beer. Cut the crust from rye bread. The most delicious sauce is obtained with Borodino bread, but it can be replaced with any other bread with black molasses.
From bread you need to make a tight lid that will completely cover the meat with beer. Carefully cover even the smallest holes with slices of bread.
We put the roasting pan on the stove, and after the sauce boils, make a small fire and forget about the roast for 40 minutes. You can put the roasting pan in the oven, this will not affect the final result, but it will free the burners of the stove. The finished dish should look exactly as you see in the photo - the bread will become soft and moist, but should not dissolve in the sauce.
Steamed vegetables will serve as a side dish for the chicken in beer. We spread a piece of rye bread, a tender chicken on it, onion and pour everything with fragrant sauce.
Tip: part of the bread that covers the dish needs to be kept whole, and part is kneading, so the sauce will turn out to be thicker and more saturated.