This lovely yellow little corn-fed chicken will soon have a can of Fosters shoved up her butt…
Transforming her into a rather juicy bird.
Otherwise known as beer-butt chicken. The process of roasting a chicken standing upright, balanced on a can of beer. The chicken is steamed from the inside outwards which speeds up the cooking process and makes the meat incredibly moist, juicy and tender with a hint of hoppy flavour.
- A free-range or corn fed whole chicken
- salt and pepper
- 1 can of Fosters (or any other beer you fancy giving it a go with)
- Fresh thyme
- 1 Bay leaf
- Slice of fresh lemon
- 1 spring onion
- 1 clove of garlic
Step 1. Open the can of beer and drink about a third (you knew this recipe was a good idea)
To the can of partially consumed beer add a few sprigs of thyme, a whole gently crushed clove of garlic, spring onion, bay leaf and slice of lemon. Be warned, the beer will undoubtedly fizz and bubble over.
Smother your chicken in olive oil and rub in a good amount of sea salt.
Get yourself a baking tray, remove any elastic ties that may be holding the bird together and stretch open it’s little legs ensuring the hole in the carcass is large enough for the can to fit snugly inside.
Place the chicken on top of the can, standing upright in the baking tray. You made need to reposition legs slightly for balance (the chicken’s – not your own)
Place in a hot oven at 200 degrees C for approximately 1 hour for a chicken of about 1kg (slightly less for a smaller bird, slightly longer for a large one – the juices of the meat should be running clear when cooked. You can check this by pulling away a leg, which should come away easily when cooked and taking a peek)
Balance is key here. Arrange oven trays in advance ensuring there is ample space for the upright chicken.
Whilst cooking. Start making your crunchy slaw accompaniment.
- Small white cabbage
- Small red cabbage
- Large handful of spinach
- 400g Tub of creme fraiche
- Handful of parsley
- Juice of one lemon
- Celery salt and pepper
Shred the white and red cabbage and slice the spinach into thin ribbons.
To a large mixing bowl add a tub of creme fraiche, chopped fresh parsley, juice of a lemon, sprinkle of celery salt and lots of cracked black pepper. Stir.
Add shredded vegetables, mix well and stand to one side.
When the chicken is cooked, remove extremely carefully from the oven making sure not to topple the upright chicken over.
For the next step you will need to pairs of hands. The first to hold the chicken with some kind of tongs/prongs. The second to hold the can of beer upright below, the can will be incredibly hot and still filled with lots of hot liquid. Being careful, remove the chicken from the can and place on a board to rest.
Pour the can of beer into a baking tray on the stove over a medium heat. Add gravy granules, stir constantly and add let it bubble away and reduce until you have a thick, glossy gravy.
Slice the chicken, serve with a large serving of crunchy, creamy slaw, lashings of boozy gravy and crusty bread to mop up the juices.
When nobody is looking, return to for a sneaky leftover sandwich. Lashings of butter on crusty bread stuffed with juicy chicken and crisp slaw. All dunked in gravy.