Champagne Chicken
We have all heard of it: the beercan chicken. You place a can of your favourite beer inside the chicken and let it cook slowly on the barbecue, making the outside beautifully crisp and smoky while the inside steams gently in the beer.
For the holidays you can of course make a beautiful chicken like this, but why not make it extra special? That is why I (@Rudilicious_kitchen) came up with the Champagne chicken. Instead of a can of beer, you place a small bottle of your favourite Champagne inside the chicken. And I can tell you, this is actually much tastier and more festive than beercan chicken.
Preparation method Champagne Chicken
- Start by heating the barbecue to about 160 degrees
- Let the Champagne come to room temperature
- Pat the chicken dry with kitchen paper
- Rub the chicken with a thin layer of olive oil and then coat it with the rub
- Open the bottle of Champagne and place the chicken on top. Make sure the neck of the bottle reaches about halfway or two thirds into the chicken, not all the way up. It needs to be able to steam inside.
- Cover the chicken with rosemary and thyme and secure this with butcher’s twine or something similar.
- If you like, you can now add some wood chips to the coals. Place something stable on the barbecue, such as a cast iron pan. Put the Champagne chicken on top. Insert a thermometer into the breast of the chicken.
- When the breast reaches 68 degrees, the chicken is done. Remove the chicken from the barbecue, take off the rosemary and thyme sprigs and cut the chicken into pieces.