Looking for a knock-out dish? This stand-up roast will be be a winner! Don’t be fooled by the tinny, this recipe makes a beautifully tender, juicy flesh, balanced with a spicy crispy skin. By roasting the chicken with a can of beer instead of stuffing, the meat stays super moist and is imbued with a subtle savoury flavour. The result is truly melt-in-the-mouth.
Ingredients (serves 6)
- 1.6 kg Free Range Chicken
- 1 Can of beer (use a lager for best results)
- ½ Tsp Dried tarragon
- 1 Tsp Fennel seeds
- 1 Tsp Cumin
- 1 Tsp Paprika (sweet or smoked)
- ½ Tsp Chilli powder or cayenne
- Salt and Pepper
- Olive oil
- Preheat your oven or barbeque to 200°C.
- Take your chicken out of the fridge and set aside.
- Add all the ingredients of the spice rub (except the olive oil) to a pestle and mortar and bash until it’s a powder.
- Drizzle some olive oil onto the chicken and massage in the spice rub, making sure to get all of the surface area.
- Now take your can of beer and pour out about half the contents (or drink it!).
- Place the half-full can on a roasting tray and carefully lower the chicken cavity onto the can so it’s sitting upright. You may have to reposition the legs so it doesn’t fall over. If you’re doing it on a bbq make sure the the hood is tall enough to accommodate the upright bird. If cooking in the oven you might have to take out one of the shelves.
- Cook for about 1hr 20mins.
- The beer will infuse through the bird keeping it nice and juicy. To check if it's ready, make a deep incision into the chicken flesh, if the juices run clear, it’s ready. When it’s done carefully remove the can (it’ll be hot!) and cover the chicken to let it rest covered.