W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
BEER CAN CHICKEN
INGREDIENTS
• 1.8kg chicken
• 3 tbsp olive oil
• 440ml can of beer
For the rub :
• 1 tbsp muscovado sugar
• 1 tbsp sweet smoked paprika
• 1 tsp cayenne pepper
• 2 tsp English mustard powder
• 2 tsp thyme
• 1½ tsp celery salt
METHOD
• Light a lidded barbecue . Let the flames die down and the coals turn ashen , then mound the coal up on one side . If using a small barbecue , you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue , next to the coals – this will give you space to close the lid once the chicken is in . If you have a large barbecue , the chicken can sit directly on the grills ( or on a tray on the grills , so that it doesn ’ t topple over .)
• To make the rub , mix all the ingredients together with a good grinding of black pepper . Drizzle the chicken with the oil , sprinkle over the rub and massage it into the skin , making sure you get into all the nooks and crannies , even inside the cavity .
• Use a can opener to take off the top of the can of beer . Pour out half the beer ( tip into a glass to drink !) and leave the rest in the can , as it will keep the chicken moist while it cooks . Pop the chicken onto the can , legs down , so that it looks like it is sitting upright with the can in its cavity . Stand the chicken and can upright on the barbecue , either in the roasting tin or directly on the grill , on the side with no coals . Close the lid and cook for 1 hr 20 mins until the chicken is browned , the meat tender and the juices run clear . If the juices aren ’ t clear , cook for a further 10 mins , then check again . ( To cook in the oven , heat to 200C / 180C fan / gas 6 . Sit the chicken on a baking tray , place in the bottom of the oven , and follow the same cooking time .)
• Remove the chicken from the barbecue , cover lightly with foil and leave to rest for 20 mins before serving .
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