Method :
I first roasted chook like this when I visited the USA – the steam from the beer creates probably the most amazingly juicy outcome.
Preheat the oven to 200ºC/400ºF/gas 6. Put off the chook from the fridge and depart apart to come as much as room temperature. Bash the rub ingredients to a great powder in a massive pestle and mortar, then drizzle the hen with olive oil. Sprinkle over the rub and use your hands to massage all these lovely flavours into the entire nooks and crannies.
Crack open the beer and pour out round two-thirds of it (or drink it!), then cautiously scale back the hen cavity onto the can so it looks love it’s sitting up. Role the hen so it’s upright on a roasting tray, then place in the oven and cook dinner for round 1 hour 10 minutes, or until golden and cooked by way of. To check it’s achieved, insert a knife into the thickest a part of the thigh – the juices must run clear.
Brush the chicken all over with the barbecue sauce, then return to the oven for another 10 minutes, or except dark and sticky. Meanwhile, finely slice the chilli and spring onions and select the coriander leaves. As soon as capable, carefully remove and discard the can, then carve up the fowl, scatter over the chilli, spring onions and coriander leaves, then serve.
Ingredients
- 1 x 1.8 kg whole free-range chicken
- olive oil
- 1 x 330 ml can of beer
- 2 tablespoons barbecue sauce
- 1 fresh red chilli , deseeded
- 1 bunch of spring onions , trimmed
- ½ a bunch of fresh coriander
- for the rub:
- 1 heaped tablespoon smoked paprika
- 1 heaped teaspoon cayenne pepper
- 1 heaped tablespoon fennel seeds
- 1 heaped tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chillies
- 1 heaped teaspoon sea salt
- 1 heaped tablespoon freshly ground black pepper
- 1 heaped tablespoon soft dark brown sugar