ROASTED BEER-CAN CHICKEN

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

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.