Bloody Hell Beer Can Chicken

Ever had one of those evenings where you decide to treat your other half and it goes a little…. Wrong?

I had a hefty free range chicken, a can of Beavertown Bloody ‘Ell and made up a rub (as in the recipe below), figuring I’d surprise Mr GFB with a great dinner.

I prepped the bird, seating her unkindly on the half empty can of beer, then rubbed her body liberally with spices and coconut oil, before popping her into a hot oven. 

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Salad was put together, dressing prepared and I pottered around the house waiting for that chicken to cook and Mr GFB to arrive home, so I could surprise him.

I waited. And I waited. 

In the end, I ate my chicken alone, and once I’d realised what an amazing rub I’d thrown together, I didn’t mind that he hadn’t come home on time (and didn’t until after I’d gone to bed). 

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It was so good, so unexpectedly good, I decided to share the recipe with you. And though it was originally spur of the moment, I have since remade it for Mr GFB. With lots of advance warning. 

Sometimes surprises work better when they’re planned.

 

Bloody Hell Beer Can Chicken

1 Large chicken (around 2kg)

3tbsp coconut oil

2tsp coriander seeds

1tsp allspice

1tsp cinnamon

1tsp cayenne pepper

1 can beer (half full, so you can have a little yourself)

 

Method: 

Preheat your oven to Gas Mark 6/200°C.

Remove the elastic from your chicken (if there is any) and seat your chicken in a roasting dish, legs down and insert the half full can of beer (can and all) inside the chicken.

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In a spice grinder or pestle and mortar, grind the spices roughly, just until the coriander seeds are broken down a little.

Mix the spices with the coconut oil, then rub your chicken with the mixture.

Pop your chicken in the oven for around 2:05 hours (25 minutes per 500g, and 25 more minutes) until cooked through and the juices run clear when the thigh is pierced with a skewer.

Bring your bird out to rest for 20 minutes or so before serving.

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Notes: 

If you’re in a hurry, spatchcock your chicken, i.e. cut down either side of the spine with scissors and remove it, laying the chicken down flat, and pour some of the beer into the bottom of your roasting pan (if you wish, it works just as well without). You can usually reduce your cooking time by half.

If you’re in an even bigger hurry, use chicken joints, which will cook through in 20-30 minutes.

I’d also heartily recommend using the juices in the pan for either a sauce (deglaze with more beer) or par-cook some rice, strain, then pour in the juices and leave until absorbed. Easy, flavourful rice, no hassle.

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