Beer Chicken

Pass the chicken over a flame to clean it thoroughly.

In a pan, heat the oil with the crushed garlic cloves, rosemary, sage, and bay leaf.

Add the chicken and brown it well until it achieves a crispy golden color.

Pour the double malt beer little by little, cover with a lid, and let it cook over low heat.

When the beer has evaporated and the chicken is cooked, add the fresh chopped parsley.

Mix well, add a sprinkle of pepper, and serve hot.