SQUASHED CHICKEN WITH BEER GLAZE AND JACKET POTATOES

Preparation time 20 mins Cooking time 1 hour 20 mins Serves 6

2kg chicken

Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp extra virgin olive oil 375ml light ale (see Cook’s tip) 1/3 cup brown sugar 1/3 cup golden syrup

1 Tbsp red wine vinegar

1/2 bunch thyme, finely chopped 2 tsp mustard powder

8 medium potatoes

1 cup vintage tasty cheese, grated Sour cream and chopped chives,

to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Wrap potatoes in a double layer of alfoil and cook for 1 hour 20 minutes (or cook in coals for 45 minutes, until tender).

STEP 2 Meanwhile, use sharp scissors to remove chicken’s backbone, season and drizzle with oil. Put chicken skin-side down on barbecue flatplate on low-medium heat. Top with a sheet of alfoil, an oven tray and a heavy weight. Cook for 20 minutes.

STEP 3 Flip chicken and cook for a further 20 minutes under weight, until juices run clear if pierced at the hip.

STEP 4 Meanwhile, combine ale, sugar, syrup, vinegar, thyme and mustard in a medium saucepan and simmer for 20 minutes, until thickened.

STEP 5 Brush chicken with half of the glaze and cook, covered in alfoil, for a further 10 minutes, then repeat. Split potatoes and top with cheese, sour cream and chives. Serve.