Stuffing a chicken with a beer can might not be the first thing that springs to mind for a fun weekends activity – granted, it’s not your typical Sunday Roast.
The idea’s been moulded (quite literally) and morphed from deep-south America to the cookbooks of Jamie Oliver, and there’s a reason why it’s so popular. This unorthodox roasting method creates the perfect Sunday dinner - every time.
If you’re entertaining for Sunday lunch and want a fail-safe catering option, this is the act of bird trickery for you.
Your guests will be horrified, intrigued and delighted all at the same time as they enter your kitchen and witness what can only be described as an act against nature. Best keep the prep for before Grandma arrives.
Sitting your chicken atop a beer can in the oven works in two ways – the metal from the can helps cook the chicken from the inside out, ensuring an even cook and little danger of the meat drying out. Secondly, during the cooking process the beer infuses into the meat, giving a sweet and succulent taste.
The variations of this recipe range far and wide. Some suggest lashing barbecue sauce both inside and out, then burying the chicken within a BBQ pit and slow roasting for ten hours. Others fire up the heat, with chilli and paprika infused rubs which leave the meat tender and spicy, quite literally falling off the bone.
Cows That Drink Beer - Wagyu Beef Explained
For a failsafe and easy option (no BBQ pit needed – we doubt the neighbours would approve), follow the below instructions for the perfect Sunday scran.
One medium sized chicken
One tall beer can – premium lager works best here
50g of squeezable honey
50g barbecue sauce
One fresh chilli, finely chopped
2 tsps smoked paprika power
1 tbsp garlic puree
1) Preheat the oven to 180 degrees celcius
2) Remove the chicken from its wrapping, making a note of the recommended cooking time (this will be weight determined and form part of the labeling)
3) Wrap a baking tray in foil. If possible, the tray should have a lipped edge incase of spillages
4) Open the beer can, and drink approximately half
5) Mix the honey, barbecue sauce, chopped chilli, garlic, and paprika together forming a thick paste
6) Sit the chicken on top of the beer can, back legs pointing down. Place the chicken on the roasting tray
7) Rub the honey marinade all over the chicken, ensuring you thoroughly coat the bird
8) Place the bird in the oven, setting the timer to 20 minutes pre the allotted time
9) Keep an eye on the chicken throughout cooking time – the beer can will speed up the process, however don’t panic if the skin starts to crisp and turn brown!
10) Once the buzzer goes off, check the chicken with a skewer. If the juices run clear, remove from the oven. Be very careful at this point – if the roast falls over, the beer inside is VERY hot
11) Allow to stand for ten minutes, before removing the can, and carving up. Serve alongside roasted sweet potato, crème fraiche and a summer salad