Chicken on a Bottle

Fill a roasting pan with a 1-cm of water. Scrap labels from the bottle. Place a bottle of beer in the middle of the pan and open it. Remove the chicken giblets. Remove any excess fat and leftover pin feathers. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Sprinkle chicken with salt, pepper, paprika, or your other favourite spices. For the best results put the chicken into the fridge for at least an hour. Place the chicken at the bottle (legs down). Place the pan with the chicken gently into a preheated oven to 160°C/140°C fan. Roast until skin is deep golden brown and crisp and the juices run clear when pierced. It’s around 1 hour per 1 kilo of chicken. Be careful when removing the chicken from the oven. Take the chicken gently from the bottle and slice into pieces.