Beer Can Chicken
This is my favourite way to roast a chicken. It does mean using up a bit more oven space than usual, but creates an incredibly tender juicy bird that just falls off the bone.
1 large roast chicken (approx 1.5kg)
1 can of lager (I’ve used Budweiser)
A large knob of butter
1 tsp olive oil
1 tsp paprika
1 tsp smoked chilli powder
1 tsp fennel seeds
1 tsp peppercorns (or cracked black pepper)
1 tsp cumin
A large pinch of sea salt
Take out the main shelves from your oven, find a baking tray that will fit comfortably on the base and put it to one side. Preheat to *200C/400F/Gas mark 6* PUT IN TEMP SYMBOL. Remove your chicken from the fridge and start making your rub by grinding all the spices together in a pestle and mortar. Fold in the butter and oil and rub the mix all over the chicken, making sure to fill every crack and crevice on the outsideCrack-open your can of beer, pour out an inch or so by any means necessary and place it in the centre of the baking tray. Next you will need to lower your basted chicken onto the can so that it’s sitting right on top (the legs should just touch the floor). Whack the tray with the chicken in the bottom of the oven for an hour and a half; remove it, lift it off the beer can, carve, serve and eat!
I like to serve mine with a sweet potato and butternut squash mash, alongside burnt corn with some delicious chilli butter.