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Pinaupong Beer Can Chicken

Yields2 ServingsTotal Time1 hr 40 mins

A different way of roasting chicken!

 1 whole chicken
 3 kg rock salt
 ¼ cup crushed pepper
 1 tbsp patis
 ⅛ cup calamansi
 4 cans pale pilsen
 1 whole roasted garlic
 ⅓ cup butter
 banana leaf
 tanglad
1

In a bowl, rub the skin and cavity of the chicken with about 1/4 cup salt and 1/4 cup crushed pepper.

2

Pour patis and calamansi juice on the chicken. Rub. Then pour 2 to 3 cans of pale pilsen and patis into the bowl. Marinate chicken for 30 minutes.

3

Mash the roasted garlic into the butter.

4

Remove the chicken from the bowl. Place butter inside the skin.

5

On a deep pot, place a bed of rock salt at the bottom, about 2 inches deep, and tanglad leaves. Open a can of beer and let the chicken “sit” on it. Place the chicken on the bed of rock salt and make sure it’s stable.

6

Cook the chicken for an hour over low heat. Cover to let it steam.

Nutrition Facts

Serving Size 1

Servings 0