Young Henry's Beercan Chicken
- 1 large whole chicken (approx. 1.5kg)
- 1 x tinnie of Young Henry’s Real Ale
- FOR THE RUB:
- 1 heaped teaspoon fennel seeds
- 1 level teaspoon cumin seeds
- 1 level teaspoon smoked paprika
- 1 heaped teaspoon brown sugar
- 1 level teaspoon mild chilli powder
- sea salt
- freshly ground black pepper
- 1 tbs olive oil
- 3 tbs of Diemen’s Original or Stinger hot sauce
- Preheat your barbecue or oven to 200°C/400°F
- Take your chicken out of the fridge while you make your rub. In a pestle and mortar, bash up your fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, salt and pepper. Stir in your preferred flavour of Diemen's or do a combo of both flavours about 3 tablespoons until you get a nice paste. Drizzle the paste and rub all over the chicken, inside and out, using your hands. ( you can do this step a day or two in advance and leave in the fridge to marinade.
- Crack your beer open, have a couple of good swigs so your can is just about half full, then lower your chicken’s cavity on to the top of the can so it looks as though the chicken is sitting on the can.
- If you’re using the barbecue, move a small amount of coals to the sides rather than direct heat all in the center.
- Carefully sit the chicken on a roasting tray on the bars of your barbecue or on the very bottom of your oven. ( you'll been to remove one of the racks in order for the bird to fit) Cook for around 1 hour 10 minutes to 1 hour 30 minutes or until it’s golden and delicious and the meat pulls away from the bone and the juices run clear. Or to to be safe, get a probe and stick it into the thickest part of the thigh until it reads 165F.
- Once done, remove the can and loosely cover your chicken with foil for ten minutes.