Beer can chicken

By admin
11 October 2013

The secret to this tender chicken is simple: while it becomes crisp outside, the beer in the cavity gently steams the meat.

The result is meat that falls off the bones.

Serves 4-6

Preparation time: 10 min

Cooking time: 90 min

1 whole chicken, preferably free range

2-3 ml (½ t) salt

30 ml (2 T) olive oil 45 ml (3 T) chopped fresh herbs such as parsley, oregano and thyme 45 ml (3 T) chicken spice 1 can (370 ml) beer salt and freshly ground black pepper

  1. Trim all visible fat from the chicken and season the cavity with the salt.
  2. Rub the outside with the olive oil, the fresh herbs and chicken spice.
  3. Take one or two sips of the beer or pour out a little and push the bottom end of the chicken over the pan.
  4. Stand the chicken on the beer can in a cast-iron pot or kettle braai and cover with foil.
  5. Braai over moderate coals for about 90 minutes or until done.

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