Beer-Can Chicken with Gochujang Butter: Outdoor Cooking with Tom Kerridge and Big Green Egg
21.9 هزار بار بازدید -
3 سال پیش
-
You’ve probably cooked a beer
You’ve probably cooked a beer can chicken before but never like this! We’re bringing some amazing Korean barbecue flavours to your table with this gochujang chicken recipe.
Learn how to cook this lovely, tender chicken thanks to Big Green Egg and Tom Kerridge.
Find the ingredients and recipe below or on page 62 of my Outdoor Cooking book and let us know how you get on in the comments!
Enjoy this video? Make sure you leave a thumbs up and smash the subscribe button to see the rest of the series.
_____________________________________________________________
Fancy ordering the book? https://amzn.to/3yDyr56
Want a Big Green Egg? https://www.biggreenegg.co.uk/
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Recipe:
Ingredients:
A 2kg whole chicken, giblets removed
440ml can beer
Flaky sea salt and freshly ground white pepper
Gochujang Butter:
80g butter, softened
2 tbsp gochujang paste
2 garlic cloves, finely grated 1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil
1 tsp caster sugar
To serve:
Japanese mayonnaise
1–2 red chillies, finely sliced Kimchi
Method:
1. Take your chicken and sprinkle it all over with salt and white pepper. Open the can of beer and pour out half of the beer – feel free to have a drink! Leave the rest in the can – it will help to keep the chicken moist as it cooks. Sit the chicken on top of the can, so the can is underneath its cavity, and season with salt and pepper. If the legs hang down too far, tie them up with kitchen string to stop them burning during cooking.
2. Lift the chicken with the can underneath on to the grid of your hot barbecue so it starts to cook.
3. Meanwhile place all the ingredients for the gochujang butter in a small cast-iron pan on the barbecue and stir until the butter is melted and the sugar dissolved; set aside.
4. After 10 minutes’ cooking, brush the chicken with the marinade and put the lid on the barbecue on, so that it acts more like an oven. Baste the chicken with the butter every 10 minutes or so until it is well browned and cooked through. It should take around 60 minutes to cook, depending on the heat of your barbecue, and the skin should be charred in places. To check if it’s cooked, pierce the thickest part of the thigh with a skewer – the juices should run clear.
5. Remove the chicken from the barbecue and place it in a roasting tin, discarding the beer can. Cover the bird with foil and leave it to rest for 20 minutes.
6. Carve the chicken and garnish with sliced red chilli. Serve with some Japanese mayo and kimchi alongside.
_____________________________________________________________
Goes great with:
Suya beef skewers: Suya Beef Kebabs: Outdoor Cooking wit...
Chilli and lime prawns: BBQ Chilli and Lime Prawns: Outdoor C...
_____________________________________________________________
Did you give it a go? Share your dish by using #CookwithKerridge
Find me on social media:
• Instagram: Instagram: cheftomkerridge
• Twitter: Twitter: ChefTomKerridge
• Facebook: Facebook: cheftomkerridge
_____________________________________________________________
Thanks for watching!
#TomKerridge #BigGreenEgg #BigGreenEggUK #beercanchicken #barbecuechicken #gochujang #outdoorcooking #bbq #homebarbecue #barbecueessentials
Learn how to cook this lovely, tender chicken thanks to Big Green Egg and Tom Kerridge.
Find the ingredients and recipe below or on page 62 of my Outdoor Cooking book and let us know how you get on in the comments!
Enjoy this video? Make sure you leave a thumbs up and smash the subscribe button to see the rest of the series.
_____________________________________________________________
Fancy ordering the book? https://amzn.to/3yDyr56
Want a Big Green Egg? https://www.biggreenegg.co.uk/
_____________________________________________________________
Recipe:
Ingredients:
A 2kg whole chicken, giblets removed
440ml can beer
Flaky sea salt and freshly ground white pepper
Gochujang Butter:
80g butter, softened
2 tbsp gochujang paste
2 garlic cloves, finely grated 1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil
1 tsp caster sugar
To serve:
Japanese mayonnaise
1–2 red chillies, finely sliced Kimchi
Method:
1. Take your chicken and sprinkle it all over with salt and white pepper. Open the can of beer and pour out half of the beer – feel free to have a drink! Leave the rest in the can – it will help to keep the chicken moist as it cooks. Sit the chicken on top of the can, so the can is underneath its cavity, and season with salt and pepper. If the legs hang down too far, tie them up with kitchen string to stop them burning during cooking.
2. Lift the chicken with the can underneath on to the grid of your hot barbecue so it starts to cook.
3. Meanwhile place all the ingredients for the gochujang butter in a small cast-iron pan on the barbecue and stir until the butter is melted and the sugar dissolved; set aside.
4. After 10 minutes’ cooking, brush the chicken with the marinade and put the lid on the barbecue on, so that it acts more like an oven. Baste the chicken with the butter every 10 minutes or so until it is well browned and cooked through. It should take around 60 minutes to cook, depending on the heat of your barbecue, and the skin should be charred in places. To check if it’s cooked, pierce the thickest part of the thigh with a skewer – the juices should run clear.
5. Remove the chicken from the barbecue and place it in a roasting tin, discarding the beer can. Cover the bird with foil and leave it to rest for 20 minutes.
6. Carve the chicken and garnish with sliced red chilli. Serve with some Japanese mayo and kimchi alongside.
_____________________________________________________________
Goes great with:
Suya beef skewers: Suya Beef Kebabs: Outdoor Cooking wit...
Chilli and lime prawns: BBQ Chilli and Lime Prawns: Outdoor C...
_____________________________________________________________
Did you give it a go? Share your dish by using #CookwithKerridge
Find me on social media:
• Instagram: Instagram: cheftomkerridge
• Twitter: Twitter: ChefTomKerridge
• Facebook: Facebook: cheftomkerridge
_____________________________________________________________
Thanks for watching!
#TomKerridge #BigGreenEgg #BigGreenEggUK #beercanchicken #barbecuechicken #gochujang #outdoorcooking #bbq #homebarbecue #barbecueessentials
3 سال پیش
در تاریخ 1400/04/11 منتشر شده
است.
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