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Monday, 13 August 2012

Beer-can Chicken

The juiciest chicken you will ever have. Fact. This one was a family effort, my main contribution was in the initial inspiration, and the eating. My Mum did the prep, my Dad did the barbequing.

As some of you may know, one of my guilty pleasures is American cookery shows, the trashier the better. Diners, Drive-ins and Dives is a current favourite – its basically just watching a loud, fat, bloke eating meat sandwiches, but its riveting. Another one, Hook, line and Dinner has recently blown my mind by showing that Sitka is in fact a real place, and not just a magical Yiddish enclave invented by Michael Chabon. I saw the recipe for Beer-can chicken on one of these similar shows, and it seemed so totally mad that I knew it had to be attempted.

In order to do this you will need a barbeque large enough to fit a chicken standing upright with the lid down.

Method goes like this:

Get a can of beer, give the outside a bit of a clean, and drink about a third of it. Add some flavourings to the beer if you fancy it, like a bit of garlic, some dried herbs and lemon.

Get a chicken, give it a coating of olive oil and salt, and shove it on the can of beer (arse first). If you have the kind of barbeque with a griddle-like non-slotted section, you can place it directly on that, if not, you will need a tray of some kind. Leave it in the barbeque with the lid down for at least an hour before checking to see done-ness.

In order to un-pop the chicken from the beer can, you will need 2 pairs of hands, and probably 2 sets of tongs. Carve, and enjoy.

Beware of widgets 

Please don't be confused by the tray in this picture - the bird wasn't cooked on it, but it seemed like a perfectly sensible recepticle for transferring the chicken from the barbeque to the kitchen for its dismemberment

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