Chicken on the bottle, version 2 ;)

Name: Chicken on the bottle, version 2 ;) - Corina C.
Ingredients: grilled chicken 1 piece of approx. 2700 g; olive oil; flavored salt with thyme; sweet paprika; garam masala spices (white; red; green; black pepper; coriander; cumin; garlic; allspice; sea salt; ginger; cloves; cinnamon; bay leaf; in equal proportions :D); golden apples 2 pieces; new potatoes approx. 2000 g; fennel 2 roots; 1 empty beer bottle.

Meat - Chicken on the bottle, version 2 ;) by Corina C. - Recipia

Chicken on a Bottle, with New Potatoes, Fennel, and Apples In this variation of chicken on a bottle, the bird is seasoned with thyme, sweet paprika, and garam masala, then roasted until the skin is golden brown and the meat remains tender. Halfway through the cooking time, new potatoes, fennel, and apples are added to the pan, cooking in the juices released by the chicken. This combination differs from the classic version and does not require a separately prepared side dish. Quick Info Preparation time: not specified exactly; includes cleaning, washing, drying, and seasoning the chicken, plus preparing the ingredients for the pan Cooking time: approximately 45 minutes at 200 degrees Celsius, with the addition of the side dish halfway through Total time: approximately 55-65 minutes, depending on preparation time Servings: not specified; a chicken weighing about 2.7 kg is enough for several servings Difficulty: medium Recipe type: oven-roasted chicken with a side of potatoes, fennel, and apples Ingredients 1 grill chicken, approximately 2700 g Olive oil, for greasing Herbed salt with thyme Sweet paprika Garam masala spices The garam masala mix includes equal parts white pepper, red pepper, green pepper, black pepper, coriander, cumin, garlic, allspice, sea salt, ginger, cloves, cinnamon, and bay leaf. 2 Golden apples Approximately 2000 g new potatoes 2 bulbs of fennel 1 empty beer bottle Water, to fill the bottle and for the baking pan Preparation Method 1. Clean the chicken and wash it well, then dry it by patting with paper towels. It is important that it is not too wet before greasing and seasoning. 2. Rub the chicken with olive oil both inside and out. Sprinkle herbed salt with thyme, sweet paprika, and garam masala evenly over the skin and inside the bird. 3. Fill the empty beer bottle with water. The chicken is placed on the bottle, ensuring that the bottle supports the bird in an upright position. 4. Place the chicken on the bottle in a heat-resistant pan. Add a little water to the pan. The water helps reduce thermal shock and prevents the bottle from breaking during cooking. 5. Put the pan in the preheated oven at 200 degrees Celsius. Roast the chicken for about 45 minutes. 6. Occasionally baste the chicken with the juices that accumulate in the pan. This way, the spices and juices from the meat distribute over the skin during roasting. 7. About halfway through the cooking time, add the new potatoes, fennel, and apples to the pan. They should be coated in the juices released by the chicken and seasoned with garam masala. 8. Continue roasting until the chicken is done. To check, pierce the thicker part of the meat. If the juices that run out are clear, without pink traces, the chicken is cooked and ready to serve. 9. Serve the chicken along with the potatoes, fennel, and apples from the pan. Portion it carefully after removing it from the bottle, as both the chicken and the bottle will be very hot. Why I Make This Recipe Often This version is practical when I want to prepare both the meat and the side dish in the same pan. The chicken cooks upright, and the juices that gather at the bottom flavor the potatoes, fennel, and apples. The spices are sufficient to season the entire dish without needing a separate sauce. It is also an easy recipe to adapt based on how much side dish I want to prepare. The potatoes remain the main ingredient of the side, while the fennel and apples add a different flavor compared to a typical pan of chicken and potatoes. Tips The chicken should be dried well before being greased with oil and seasoned. If the skin is very wet, the spices will not stick as well. Use a pan large enough for the chicken mounted on the bottle and for the vegetables added later. The ingredients should not be crowded around the bottle. The water in the pan is mentioned to reduce thermal shock to the bottle. Do not skip this step, especially if the pan and bottle are not at the same temperature. Baste the chicken with the juices from the pan during cooking, but also check the inside of the meat before serving. The appearance of the skin is not enough to determine if the chicken is cooked. Add the potatoes, fennel, and apples halfway through cooking, as indicated in the recipe. If added from the beginning, they may cook too long compared to the chicken's cooking time. Substitutions In the basic recipe, new potatoes, fennel, and apples are the chosen side dish, and no alternative quantity or ingredient is indicated. If you adapt the dish, however, keep the same idea: the added ingredients should be able to cook in the juices from the pan and be seasoned with garam masala. For seasoning, use the garam masala mix mentioned in the recipe. An exact quantity is not specified, so season to taste, along with the herbed salt and sweet paprika. Variations This is a second variation of chicken on a bottle, different in the spice combination and the side dish added to the pan. The main element remains the same: the chicken is greased, seasoned, and roasted upright on the water-filled bottle. Another variation within the same recipe can be the ratio of potatoes, fennel, and apples. The source does not specify exact quantities for fennel and apples in relation to the chicken but mentions two bulbs of fennel, two Golden apples, and approximately two kilograms of new potatoes. Serving Ideas The chicken is served directly with the side dish from the pan. The potatoes absorb the juices and spices, the fennel cooks in the juices left by the meat, and the apples can be placed on the plate alongside each serving. A chicken weighing approximately 2.7 kg can be portioned for several people. The exact amount depends on the portion sizes and how much side dish is served alongside the meat. Frequently Asked Questions Can any bottle be used? The recipe uses an empty beer bottle filled with water. No other type of container is specified, so it is recommended to stick with the mentioned option and place the bottle in a heat-resistant pan with a little water. Why is water added to the pan? Water is used to reduce thermal shock, preventing the bottle from breaking during cooking. This is a step included in the original method and must be done before placing the pan in the oven. When are the potatoes, fennel, and apples added? They are added about halfway through the cooking time, in the juices released by the chicken. They are seasoned with garam masala and left to cook together with the bird until the end. How can I tell if the chicken is done? Pierce the chicken in the thicker part. If the juices that run out are clear and transparent, the chicken is cooked. If it is still pink, continue roasting and check again. Is 45 minutes enough for a 2.7 kg chicken? The recipe indicates approximately 45 minutes at 200 degrees Celsius. The time may vary depending on the oven and the shape of the chicken; therefore, checking by piercing is the criterion used in the recipe to determine if it is cooked. Nutritional Values The values are approximate, as the amount of oil and the exact number of servings are not specified. For a serving that includes chicken meat, part of the skin, and a side of potatoes, fennel, and apples, estimated based on 6 servings from the entire recipe, the following can be estimated: Calories: approximately 600-750 kcal Protein: approximately 45-55 g Fat: approximately 25-35 g Carbohydrates: approximately 45-60 g Fiber: approximately 6-9 g Most of the calories come from the chicken, skin, and olive oil, while carbohydrates mainly come from potatoes and apples. Values vary depending on how much skin and meat are consumed per serving, as well as the amount of juice and oil left in the pan. Storage and Reheating Store leftovers after they have cooled in a covered container in the refrigerator. The meat and side dish can be consumed later, but it is better to keep the chicken separate from the bottle used for roasting and to portion it before storage. To reheat, place portions of chicken and side dish in a heat-resistant dish and heat until they are thoroughly warmed inside. The fennel and potatoes retain better than the skin, which may lose its texture after refrigeration.