- Whole Chicken
- 440ml large can of beer
- 3 or 4 sprigs of fresh rosemary
- The can acts as a kind of trivet, the liquid provides steam to keep the chicken moist and the metal helps to cook the inside of the chicken. There are two ways to do this. You can either use a large can of beer (440ml) straight on the barbecue using some scrunched-up foil to help it stay upright, or you can buy a “beer can chicken roaster” (see below). The ones we have found only take a 330ml can – beer is usually sold in 440ml cans, so any other drink will do the job!
- Either way, pour out half of the liquid then add 3 or 4 sprigs of fresh rosemary. Now you can either clip the small can to the roaster or use the large can as your trivet. Have your barbecue nice and hot, then simply take a free-range chicken, around 1.8kg (4lb), place on the can and put the lid on.
- Leave it to cook for 1 hour to 1 hour 20 minutes. Check the thickest part of the thigh with a skewer – the juices should run clear. Let it rest for 10 minutes then carefully remove the can and/or trivet. Be careful! The liquid will hardly have evaporated so use oven gloves. The chicken is delicious served with a punchy salsa, a green salad and some new potatoes. Even better, there’s no roasting tin to clean afterwards!