ROASTED BEER-CAN CHICKEN

PREP + COOK TIME 1 HOUR 15 MIN­UTES (+ RE­FRIG­ER­A­TION) SERVES 6

The Australian Women’s Weekly Food Magazine - - Easter Lunch -

2kg whole fresh chicken 1 ta­ble­spoon di­jon mus­tard 2 ta­ble­spoons honey

20g but­ter, soft­ened

375ml can beer

1 Wash chicken un­der cold wa­ter; pat dry with paper towel. Us­ing fin­ger­tips, care­fully ease skin away from chicken breasts and thighs.

2 Com­bine mus­tard, honey and but­ter in a small bowl; sea­son.

3 Place chicken in a shal­low dish. Push half the but­ter mix­ture un­der chicken skin. Rub re­main­ing but­ter all over chicken. Cover; re­frig­er­ate for 3 hours or overnight.

4 Heat a cov­ered bar­be­cue.

5 Open beer can; dis­card about one quar­ter of the beer. Us­ing a small, sharp knife, make three punc­tures in side of can above the liq­uid level. Place can in cen­tre of dis­pos­able bak­ing dish. Cover chicken legs and wings with foil. Sit chicken, stand­ing up­right, on beer can, push­ing can into chicken cav­ity.

6 Cook chicken on bar­be­cue, cov­ered and us­ing in­di­rect heat, fol­low­ing man­u­fac­turer’s in­struc­tions, for 40 min­utes. Re­move foil from chicken; cook for a fur­ther

10 min­utes or un­til cooked. Lift chicken from can by se­cur­ing can with tongs. Cover chicken; stand for 10 min­utes be­fore serv­ing.

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