BEER CAN DO CHICKEN

cooked
3 - cooked

Well here is just another perfect way of combining your favourite beer with lunch. A bird that’s braaied  (a) or roasted on the outside, and steamed with beer from inside. The scope here is wide people, so let your imagination run wild.

If you have a problem with alcohol like teetotalers or alcoholics use a can of coke. Ravers could use a Red bull. For the healthy minded pick any fruit juice, and for the divas in the house what else but a cosmopolitan of course. All of these items can be used, it’s simple physics.

But wait. That’s not all. If by some small chance you find yourself stuck in a desert or any place for that matter and you’re down to your last beer. The choice is simple. Drink the beer and use a tin of baked beans, they work just fine and taste pretty good when used in this manner…..That is as long as you packed a tin opener of course. For today’s intent and purposes though it remains beer.

I would normally cook this in the oven, but seen as it was such a beautiful day outside, the last thing I felt like was to spend any amount of time indoors in front of a stove. So the only logical alternative was doing it on the coals. Not that I ever need a reason to braai.

The problem here however lies in the fact that the chicken is standing up on it’s legs with a beer can stuck up it’s ass. So unless you can cover it with old pot, have a Weber or anything with a lid…. You are screwed. The top of the chicken won’t cook through. Me myself and I fell into the screwed category, so we decided to strip a recently consumed 5L beer keg tin and use it as our own little convection oven on top of the coals.

6 - keg

Preparation Time: 5 mins
Cooking Time: 45+ mins
Difficulty Factor: 3/10
Messiness Factor:2/10
Taste Factor: 7/10
Visual Appeal Factor: 8/10
Cost Factor: 3/10

INGREDIENTS

1 Chicken
1 Tin of beer – 450ml
Basting sauce
Herbs and spices

PREPARATION

If you feel like doing this is the oven, you obviously are not going to need a lid to cover the chicken. Preheat your oven to 180°C and follow the relevant steps below.

It will take you longer to start your fire than prepare lunch. The fire here is crucial or the lower half of your bird will look like it spent some time on the surface of the sun. So make a fire in one half of your braai, and feed it with wood when needed. Place a grid down on the other half, scrape a few glowing coals under the grid. Your fire is now ready, just add coals to maintain a constant heat. NB; rather use less than more coals and take a little longer to cook.

I find the easiest way to prepare this is at the fire itself. Chickens were never meant to balance on a full beer, and transporting this act over any distance is asking for an accident to happen. Crack the beer, have a small sip and proceed to place it on the braai grid.

Take the bird and place it upright over the tin of beer and press it down until the breastbone hits the top of the tin and stops. The chicken should now have a pose of a rather plump cabaret dancer.

Make sure that your bird is secure and that your beer tin has a firm steady grip, I can’t stress this enough. Top heavy and filled with liquid makes them prone to fall over. Spice the bird the way you like, and place your large pot upside down over the chicken, this is going to trap and circulate the heat to cook the top half of the chicken.

You should hear the beer beginning to boil after about ten minutes. At the 20 minute marker, you can start to brush on the basting onto the bird. Repeat this every 5 minutes or so.

When the chicken is done take care removing the beer can, it might still have boiling hot beer inside.

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