Dinner
Whether you're having your party on the ceremony night or during the weekend, beer-can chicken is the perfect dinner to have with a group of friends. It can be cooked on the BBQ or in the oven, and at about 1 hour 10 minutes it's probably the quickest roast chicken to cook, ideal for a Friday night. Use Brahma beer for a Brazilian twist.
Ingredients
1 x 1.8 kg whole free-range chicken
olive oil
1 x 330 ml can of Brahma beer
2 tablespoons barbecue sauce
1 fresh red chilli, deseeded
1 bunch of spring onions, trimmed
½ a bunch of fresh coriander
For the rub:
1 heaped tablespoon each of smoked paprika, cayenne pepper, fennel seeds, coriander seeds, sea salt, freshly ground black pepper, soft dark brown sugar
1 teaspoon cumin seeds
1-2 dried red chillies
Method
Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature, then drizzle with olive oil. To make the rub, mix together the ingredients in a bowl, a sprinkle over the chicken, using your hands to massage all over, and under the skin.
Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up (kinda gross but ok.) Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, and serve with sides of your choice.
Recipe courtesy of Jamie Oliver/Channel4.
Photo: Courtesy of Jamie Oliver.