A quick and easy recipe for you all today, beer butt chicken. This has got to be my favourite way to cook a chicken, it stays so moist and the meat practically falls off the bone, mmmmm!
You will need:
1 chicken
1 can of beer, I just use larger to keep the chook moist but you can use a stronger flavoured bee, like an ale if you want a bit of flavour too.
Some salt
Some oil
A large roasting tin
Preheat oven to 180oc
Anoint your chicken with oil and rub in some salt to make the skin lovely and crispy.
Place the “butt” of your chicken over the opened can of beer.
Stand upright in the roasting tin
Roast in oven until the juices run perfectly clear, no need to baste this baby, it does this all by itself.
When cooked, allow to stand for at least 10 minutes, this allows the juices to relax back into the meat and also allows the beer can to cool slightly so you can remove it carefully with oven gloves!
Serve the chicken with whatever accompaniments you like!
Enjoy!!
Oh and don’t forget to stretch the chicken even further by using the carcass to make stock!
