in foil (4 servings)
thyme and rosemary
Cut the potatoes into thin slices and dice the leek.
Grind the thyme, rosemary and salt in a mortar with the oil.
Cut the chicken into pieces and cover it with the seasoned mixture.
Cover the bottom of the Ibili foil cooking container with the potatoes and the leek, and place the chicken
pieces on top. Cover with the lid and cook in a conventional oven at 180ºC for 30 minutes. Or, cook in a microwave for approximately 10 minutes at maximum power.
· 1 whole chicken, approx. 1.5 k
· 1 can of beer
· Virgin olive oil
· Aromatic herbs (bay leaf, rosemary, thyme, parsley, oregano…)
Preheat the oven 15 minutes to 180º
Pour half a can of beer and the desired spices in the Ibili roast stand.
Wash the chicken, rub it with oil and salt, inside and out, then “sit” the chicken on the roast stand by inserting the chimney up its butt.
Place the roast within a large pan and put it in the oven for 1 hour and 45 minutes.
After 45 minutes, open the oven and baste the chicken with half the reserved beer.
30 minutes prior to when it’s done, re-baste it with the rest of the beer.
When the chicken is ready, take it out, carve it and serve it with potatoes or a salad.