Beer in the Butt Chicken

This is one of my favourite ways to roast chicken and the unsubtle name gives you the clue about the method. By impaling the chicken on a can of beer it roasts sitting up which means it colours evenly all over and the steam from the beer keeps the meat moist and you get a golden, juicy chicken for dinner. You don’t need a fancy pan to use this method, just a regular roasting dish and some brute force to insert the can.

INGREDIENTS
Serves 2 Adults & 2 Kids
1.5kg free range chicken
330ml can of beer or cider
1 tbsp olive oil
1 tsp sea salt
1 bulb garlic
large sprigs of rosemary and/or thyme
1 tsp cornflour
salt and pepper

  • I have a beer in the butt baking tray with a handy slot for the beer can but you can do this in a normal roasting dish too. Open the beer can then insert into the bottom of the chicken and sit the bird in the roasting tray and rub all over with olive oil and salt.
  • Cut the top off a garlic bulb, drizzle over some olive oil then wrap in foil and add to the tray. Add large sprigs of rosemary or thyme to the tray. Pre-heat the oven, or BBQ, to 220°C (200°C fan) and cook for 30 minutes then turn the heat down to 195°C (175°C fan) and cook for 45 minutes.
  • Remove the beer can from the chicken and rest the bird on a large platter for 15 minutes. Pour the juices from the roasting dish into a large skillet then scrape up the jammy bits and whisk into the juices to make a sauce. Add 50ml of beer from the can (don’t be tempted to add more as it makes the sauce bitter).
  • Squeeze the roasted garlic into a small dish then sprinkle over the cornflour and mash until smooth. Add to the sauce and stir then adjust the seasoning with salt and pepper. Joint or carve the chicken and serve with veggies or salad.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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