Beer, chicken and how to combine in a true culinary delight.


I fancied roast chicken but I couldn’t face more sage (the sage plant is getting a little large!) and everything else seemed a little dull (I might be in mild teenager mode at the moment – BORING) so I decided to get a little creative with the chicken and did the often talked about, but not tried before Beer up the Butt chicken.

Beercan chicken starts out

Beercan chicken starts out

I used a Jamie Oliver type rub over it, which gave a lovely crispy skin (I ate lots of it, skin is the best bit, so there) which was mainly comprised of a tea spoon of each of the following – cumin seeds, fennels seeds, brown sugar, chilli powder, paprika, black pepper and salt. All ground together and then added to olive oil and rubbed over the chicken including the inside (EUW).

After cooking

After cooking

Obviously you open and drink a little of the beer first before shoving up the arse of your chicken so that the beer can boil, make steam and keep your chicken moist. MOIST.

Tender and tasty chicken

Tender and tasty chicken

I really really recommend this. The chicken meat was so tender and moist that it all just fell apart, the breasts just came off the bone without using a knife and it doesn’t taste of beer but is just delicious and juicy. I cooked it for about 45  mins on 200 and then another 30 mins on 160 but you might need to cover with foil if the skin gets too crispy.

Simon (aka the GRAVY MASTER) made the obligatory gravy by using the beer/chicken juices and adding flour in to the fat (cooked out), then some honey, white wine, a little water and then at the last minute, some double cream. Dribble.

I had it with asparagus and sweetcorn (No carbs) because I am trying to be healthy and combat the half a camembert with bread I had in the pub earlier. Is it working? Maybe.