First of all, dedicate yourself to cleaning the chicken. Remove the remaining feathers, then pass it over an open flame and wash it under running water to remove all impurities. Next, cut it into pieces.
In a large and tall saucepan, melt the butter together with the oil on high heat, add the bay leaf, the crushed juniper berries, the coarsely chopped onion and the carrots (cut into not to thin slices). Once the stew has browned, place the chicken inside the saucepan on the skin side, turn up the heat and brown well, forming a nice crust. Then turn the chicken on the side of the meat, brown it for a few more minutes and blend everything with the beer and salt.
In the meantime, turn on the static oven at 180°. As soon as it reaches temperature, put the uncovered casserole in the oven to cook for about 40 minutes, moistening and turning the meat from time to time.
Once ready, take the chicken out of the oven, add salt (if necessary) and serve it hot. If you prefer, once cooked, separate the chicken from the seasoning, remove the excess fat and lay it apart for a few minutes for it to thicken; you can blend the seasoning with an immersion blender and serve the sauce retrieved to cover the chicken.
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