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  • Serves 6
  • 2 hours
  • Difficulty Easy
  • 9 Ingredients

33 Comments

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

Method

  1. Preheat your oven or barbeque to 200°C.
  2. Take your chicken out of the fridge and set aside.
  3. Add all the ingredients of the spice rub (except the olive oil) to a pestle and mortar and bash until it’s a powder.
  4. Drizzle some olive oil onto the chicken and massage in the spice rub, making sure to get all of the surface area.
  5. Now take your can of beer and pour out about half the contents (or drink it!).
  6. 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.
  7. Cook for about 1hr 20mins.
  8. 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.

Notes

Serve with roast veggies and salad. Pro Tip: Choose a free-range chicken for fuller flavour. The lean meat will also produce excellent results with slow roasting times times.

  • I have heard about this for years, never tried it, but might make it myself one day when I have visitors for a meal. Thanks so much for sharing your recipe with us.

    Reply

  • I don’t cook roasts anymore since there’s only my son and myself. It is very tasty though because I have made it before.

    Reply

  • Looks impressive!

    Reply

  • Sorry, but I don’t cook a chicken anymore. It’s not worth it. So much easier to buy one that’s already cooked.

    Reply

  • It’s been ages since I cooked a roast chicken as I am time poor but this looks so so good.

    Reply

  • I haven’t cooked a whole chicken in years, preferring chicken pieces as it’s quicker. Must try this though as I think it will be worth the extra time.

    Reply

  • Never heard of anything like this, so yummy and juicy

    Reply

  • This sounds great but I wonder about the Aluminium Can. Years ago we were told to toss out all our Aluminium saucepans as they were found to be a cause of so many health issues.


    • I hadn’t thought of that Meedee! I was interested to try it but I think I’ll give it a miss.

    Reply

  • Great Sunday roast thanks for sharing your great recipe

    Reply

  • I think this one might be too hot for me!

    Reply

  • Haven’t tried this one yet 4 myself have had one my son made one when we out west 2 visit him really good

    sam1949@rogers.com

    Reply

  • A really interesting recipe. I’m intrigued by the beer and spices.

    Reply

  • Haha what?!

    Reply

  • WOw need to pass this to my hubby to try it out!

    Reply

  • Sounds and looks great. Good way for dads to impress!

    Reply

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