Beer Can Chicken

I have been intrigued for some time about the phenomenon of 'beer can chicken'. I have not had a lot of experience with whole poultry and the idea that it can be cooked simply on the BBQ, with minimal fuss, was very appealing. I was chuffed to find this recipe in the February 2012 edition of 'delicious.' magazine, and it coincided perfectly with the in-laws coming for Sunday night dinner.

You need a barbecue with a hood for this one.

Ingredients:
1.8kg whole chicken
50gm butter, melted and cooled
1 tbs honey
1 tsp smoked paprika
3 garlic cloves
375m can Australian lager
1/2 lemon cut into wedges

• Preheat BBQ to medium-high.
• Rinse chicken under cold running water and pat dry with paper towel
• Combine butter, honey, paprika, and two thirds of the garlic in a bowl
• Pour a third of the beer from the can (reserve for drinking if you are so inclined) then push the lemon wedges and remaining garlic inside the can
• Place the beer can upright on the bench, then sit the chicken on top so that the can is inside the cavity. 
• Baste the chicken with the honey marinade and transfer to the barbecue. I stood it in a disposable foil tray so it would sit upright and not drip directly onto the BBQ.

• Close the lid and cook, basting occasionally, for one and half hours or until cooked through (juices  should run clear when thigh is pierced with a skewer). You may beed to rotate it around and adjust a bit too, depending on how and where it is browning the quickest.
• When cooked, remove from barbecue and allow to cool slightly before removing and discarding the can (it will be really hot)
• Rest the chicken under foil for 15 minutes, then cut into pieces and serve.

While I initially a little disturbed at the prospect of spending my afternoon violating a chicken, this was a really easy and very tasty dinner. The  meat was really succulent and juicy, and was teamed perfectly with roast potatoes, a green salad and a mustard dressing.

For mustard dressing, combine:

1 tbs wholegrain mustard

1 tbs lemon juice

1 tbs honey

2 cloves garlic, crushed

1 tbs sherry vinegar

1/3 cup whole egg mayonnaise

1/4 cup pure cream

Chicken and dressing recipe from delicious. magazine, February 2012