How to make
The chilled chicken is washed and cleaned, placed in a bag and stored in the freezer to freeze. It is then removed and allowed to defrost in the refrigerator. This way the meat becomes very tender and juicy. This treatment procedure is usually applied to game, dried meat or rabbit meat.
Once the chicken has defrosted, wash it again with cold water. Take a wooden skewer and with it the whole chicken is perforated, not missing a single place - the wings, the legs, everything is pierced with holes. Once perforated, the skin is peeled off from the back carefully, in the direction from the neck all the way to the thighs. The chicken is turned over and the skin is peeled off in the same way from the breast down.
The spices - salt, pepper melange, cumin, garlic powder, savory herb are mixed and rubbed well on the inside of the chicken, under the skin and on the outside.
The chicken is placed back into the refrigerator for about an hour, maybe more, in order to flavor it well.
The chicken is then transferred into a clay pot or a baking tray with a lid. The butter is cut into small cubes and distributed under the skin and on the inside of the chicken. Leave a butter aside, which will them be placed on the skin of the chicken.
The heads of fresh garlic are washed, the stalks are cut off and only the outermost flakes are removed. The whole heads of fresh garlic are pierced inside of the chicken, the washed stalk of fresh rosemary is placed in as well and the hole is closed with the lemon, which has been very well washed and pierced with a wooden skewer beforehand.
Pour the beer on the side of the chicken and place small lumps of butter on it.
Cover the clay pot (baking tray) with the lid and place it in the bottom of the oven. The oven is heated to 360°F (180 degrees) and the fan is turned on and the chicken is roasted for about an hour.
If desired, when serving the roasted chicken, you can make an interesting sauce from the inside of the roasted lemon and a few cloves of roasted garlic.
Enjoy your meal!
