#12 Beer can chicken

Beer butt chicken may have origins stateside, but it was Jamie Oliver who really kick started the idea of oven style beer can chicken here in the UK. The lager adds flavour but its real beauty is keeping the moisture (constant steam) through a full roast. Alternatively – a can of cider would work equally well here. This is my version and includes just about any dry spice you can lay your hands on! It is easily adapted and you should experiment a little with the spices substituting those you may not have. All of my recipes have been tried and tested. All photos are my own.

Serves 4 

Ingredients
1 medium organic and sustainable chicken
1 half can of lager
1 heaped tablespoon of light muscovado sugar (alternatively dark if you have it)
1 teaspoon each of – ground cumin, ground coriander, yellow mustard powder, garam masala, turmeric, ground black pepper, fennel seeds
½ teaspoon of ground chilli powder.
3 tablespoons of olive oil
A good pinch of Maldon sea salt

To garnish
1 handful of chopped coriander
1 finely sliced red chilli
2 finely chopped spring onions
Drizzle of extra virgin olive oil

Method
Preheat the oven to 180 degrees.

Mix the dry ingredients in a small dish or cup with the olive oil and put this aside as you prepare the chicken. Add a little more oil if necessary.

Remove the packaging from the chicken and pour over the dry rub and oil mix. Cover the whole chicken with the rub including the underside, wings and legs.

Next, take the chicken and carefully place on top of the half can of lager (you do not want this full as it may become top heavy and spill or bubble over during cooking). Insert and cover the can with the chicken. The bird should sit heavy and remain stable whilst cooking. Sit the chicken in a high sided and wide oven tray (in case the chicken falls and beer spills – don’t worry if this happens)

Cook the chicken as per the packaging instructions.

Once cooked it is important to cover the bird with foil and allow to rest for 20 minutes. At this point you may choose to remove the beer can or leave for presentation.

Once rested serve with crusty bread, a Greek salad or as part of a full roast topped with the coriander, red chilli and spring onions. Drizzle with the extra virgin olive oil.

Popular posts from this blog

#22 Making a big deal out of small plates – simply put, Black Market are serving up flavours which are unquestionably some of the best in our region.

Image
Write up by Paul @fatfoodclub

We headed down last Saturday to meet owners head chef John, business manager Justina and their four-month-old Black Market restaurant. Taking on a grade 2 listed renovation challenge and being told the job would be complete in 12 weeks, it wasn’t until September last year and six agonising months later when the first guests to Black Market arrived through the door. The wait had been worth it - Black Market is small, bright, modern, chic and every other word imaginable to describe a cool and trendy independent eatery in the heart of Chapel Allerton, Leeds. The look and feel tick every box, but it is the food which makes Black Market stand out as one of the most exciting places we have visited in a long time.


Without labelling its food, John and Justina are open about what they want Black Market to achieve. They are humble about its early success. They are taking small steps each day and appreciate every success which comes their way. ‘We didn’t want to l…
Read more

#23 Live Life More Italian - with a visit to the new city centre LIVINItaly Dough House

Image
LIVINItaly has long been seen as Leeds go to authentic independent Italian for those craving the best in pizza dough and that easy laid back Mediterranean atmosphere we all crave. In fact, LIVINItaly on Granary Wharf is almost its own little Italy with a sun trap which on the right day could have you believe you were in down town Rome or the Venice canals. Ok – I maybe getting ahead of myself rethinking Leeds has somehow transformed into our continental cousin but one thing is for certain - LIVINItaly does things really well – from their fresh food to brown bottled imported ales – it is hard not to be impressed with their stamp of authentic Italy firmly on Yorkshire. As if this slice of heaven on Granary Wharf wasn’t enough, the family behind LIVINItaly have opened up Leeds city centre Dough House. Located on Cloth Hall Street near to the corn exchange, Dough House is ultra chic, super trendy and typically Italian.


Their menu arrives as newspaper taking you through headline reads cover…
Read more

#24 Visiting the Midnight Bell – A Leeds Brewery gastro pub serving up British classics in the heart of Leeds South Bank.

Image
It was around 5.30pm when I stepped off the train last week - immediately greeted by Leeds usual charm – the platforms were busy as people gathered whilst others piled off trains to head out for the evening. I walked away from the crowds and the station and onto the building frenzy that is becoming the newly developed South Bank. Its an exciting time for Leeds to see this part of the city flourish with a buzz of things to come. Tonight I was heading to the heart of this newly developing urban village where old meets new. Industrial times are well remembered in these parts and buildings not being built keep a firm grip on how Leeds once was. One such place and where I was heading this evening was gastro pub and Leeds Brewery owned, the Midnight Bell. With a contemporary feel set alongside traditional brickwork and wooden beams – Leeds Brewery have done an excellent job in making the Midnight Bell a place to stop by, have a pint and enjoy well cooked food. Guest ales, bitters and bottl…
Read more