Sunday, 22 November 2009

Beer Can Chicken

Or as Leo now calls it, Beer up the Bum Chicken - This is an easy way of cooking a Chicken and keeping it moist at the same time. No worries about the breast browning and the bottom sitting in the cooking juices either, this way of cooking ensure that the Chicken is cooked evenly all over. I read somewhere once, that to get a perfectly cooked chicken, you just cook it on full whack for an hour regardless of how big it is...I based the cooking time for this recipe around that principle but feel free to stick to whatever the recommended timings are for your size Chicken.

You need:

1 Chicken
1 Large Can Beer - any brand
4 Tablespoons of Cajun Seasoning - you could use whatever you have around.
2 Tablespoons Olive Oil

Pre-heat oven to 200c. Pour the Oil over the Chicken and rub it all over to coat. Take 3/4 of the Seasoning/Rub and rub it into the Chicken, making sure you coat the breast and legs well.

Drink half the can of beer. Pour the remaining Seasoning/Rub into the beer can. Stick the beer can up the Chickens bum, so it "sits" upright on the can. Make sure the drinking end of the can is inside the chicken :-)

Now carefully place the Chicken into a roasting dish and make sure it's stable and won't fall over. Place in the oven and cook for an hour OR for the recommended time depending on the size of your Chicken - mine was a medium sized bird and an hour was fine.

Remove from the oven and let sit for 10 minutes before removing the can and carving. Serve with all the usual chickenny things.

Feeds 4

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