With the onset of autumn comes the cold, so it's better to hunker down in the warmth of home, but luckily you can also create a festival atmosphere there. Not only will family and friends enjoy this beer battered chicken recipe, but so will the chicken!
Ingredients for 4 people:
- 1 whole grilled chicken breast
- 20 dkg vaj
- 1 lemon
- 4-5 sprigs of rosemary
- 1 handful of thyme
- Salt, pepper to taste
- Roast chicken spice mix
- Olive oil
- 5dl+5dl beer (light, wheat, brown, whatever you like)
- 38 dkg cheddar cheese
- 8 dkg cream cheese
- 1.5 tbsp fine flour
- 8 cloves garlic
- Mccain peeled cloves
Preparing the beer-battered chicken:
- Rub the chicken thoroughly inside and out with salt, pepper and the spice mix, then leave to rest in the fridge for a couple of hours. In the meantime, you can socialise, have tea or, heaven forbid, have a pint with your mates.
- Preheat the oven to 180°C and place the chicken breast side up on a greased baking tray. Brush with olive oil and place the butter slices on top. Fill the chicken with the halved lemon, 6 cloves of garlic and the herbs. Pour in the beer and bake for 45 minutes.
- After 20-30 minutes, check and sprinkle again with beer, spoon the buttery juices over the top and continue baking.
Preparing the cheese sauce:
- For the sauce, boil 2.5dl of beer.
- Grate the cheddar cheese and mix with the flour. Add the cream cheese, grated cheese with flour, 2 cloves of grated garlic and season with salt and pepper.
- Cook, stirring constantly, until the cheese is melted and creamy.
- Top with cold butter cubes and leave to stand until serving. This prevents your sauce from getting all skin on, known as montage.
- After 45 minutes, bake the chicken for a further 35-45 minutes, showering with beer and basting with the buttery medium. This will give the chicken a nice golden brown skin and last but not least a super crispy crust.
- A few minutes before serving, fry the spicy and peeled potato noodles in plenty of fat. Place the whole roast chicken in the centre of a large serving dish, surround with the potatoes and drizzle with the chicken stock. Serve the cheese sauce separately and you have created an Oktoberfest on your table!
Enjoy your meal!
