SUMMER RECIPE: Beer-can Chicken (Free-range, of course)

by Michal Hicks published 27th Apr 2009

Beer-can chicken, or as it's more affectionately known 'Beer-in-the-Butt Roast', is a no-brainer recipe for a lazy Sunday in the sun. Here's how to bbq that bird on a throne good-and-proper:

Warning: Expect no leftovers.

Shopping list:

1 x whole uncooked free-range chicken (or turkey, or poultry of choice, though finding a beer can that fits a pigeon would be tough)
1 x can of beer of choice
Herbs, rub or oil of your choice

Preparation:

Heat up your BBQ or turn on your oven to 180 degree C
Choose your preferred rub or stuff and massage your bird
Drink half the beer while you prepare the bird
STOP DRINKING AT HALFWAY
Cut the top half of your beer can and discard
Put the can in the middle of a baking tray (for oven roasting) or on the bbq grill (if using a grill, place foil or a tray underneath to capture the juices)
Carefully 'seat' the chicken over the beer can - legs straddling either side - ensuring the beer can is partially inside

As the bird heats, so does the liquid in the can, creating a plume of steam into the interior of the chicken. The result is a moist and flavorful chicken fit for a king.

Serve warm with salad and sides.

Alternative flavours:*

Bean Butt Bird: Try Heinz Baked Beans
Christmas Chook: use Apple cider or apple juice
Jamaican: Red Stripe with a Bbq or Cajun rub
Sweet: Coke or Ginger Beer
Sweet but light: Diet Coke
Rich: Red Wine
Vegetarian: Vegetable broth

*Ignite can not be held responsible for the outcome of these options.

Author : Michal Hicks

Michal was our Marketing Director and currently has his own company called Rudolf � The Lone Marketeer. Michal�s works with small and medium sized companies using innovative technology and internet tools to help improve their business.
View more info about Michal

Tags : Food | Recipe