Drunk Gugelhupf Hen

For the drunken gugelhupf chicken, preheat the oven to 175 degrees convection. In the meantime, wash the whole chicken and pat dry.

For the marinade, mix the olive oil, Worcester sauce, honey, paprika powder and spices and brush the chicken all over with it. Then place the chicken on the center stem of the bundt pan and pour some beer into the pan.

Place some of the remaining beer in a glass container just below the shank so that the beer vapor can optimally draw into the chicken. Seal the neck with a potato or onion and place the mold in the oven.

Dice potato, squash and any vegetables, salt, pepper and drizzle with olive oil. Add herbs to taste and place in oven again for about 20 minutes.

After about 40 minutes, check to make sure the roast is not getting too dark. In this case, a piece of aluminum foil and reducing the heat to 150 degrees will help.

The drunken gugelhupf hen is cooked through after about 70 minutes. The meat does not taste of beer, but remains extremely juicy.

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