Rosemary beer chicken
SERVES 4 Preparation time: 10 min Cooking time: 45 min
RUB salt and freshly ground black pepper juice of 1 lemon 2 rosemary sprigs,
chopped 45 ml (3 T) olive oil CHICKEN 1 whole chicken 1 can (330 ml) beer
1 Rub Use a mortar and pestle to grind the salt, pepper, lemon juice, rosemary and olive oil into a fine paste. 2 Chicken Rub the mixture over the chicken. 3 Open the beer and pour out (or sip) about a quarter of the liquid. Position the chicken with its body cavity over the can. 4 Stand the can with the chicken on a grid over moderate coals in a kettle braai. Close with the lid and cook for about 45 minutes until golden brown and done.
If you’d rather not use alcohol, the beer can be replaced with a fizzy drink such as lemonade, ginger beer, ginger ale or soda water to keep the meat moist while cooking.