MeVsWorld

So summers coming, or thats what the calander says although I’m still convinced we had our summer here in the UK about 2 weeks ago on a thursday. Did you enjoy it?

This is a fave of mine, not only beacause its looks straddle the line between funny and obscene in a most satisfying fassion, but also because, joking aside it is one of the best tasting roast chickens I have ever tasted.

OK, this is really simple. Grab a chicken, clean it and remove giblets etc. Get a can of beer - any will do. Drink a 1/4 of the can and replace with dried herbs, garlic powder, salt, pepper and - I sometimes put it a little BBQ sauce. Its entirely up to you.

Smear the skin with olive oil, rosmary and salt, plug the neck with a carrot or potato and you are almost ready.

Now, slide the can up the chicken’s cavity and stand it on its legs as it shows in the picture. This is the position that you roast the bird in, which when I open my BBQ usually causes conversation.

Your smoker should have already been prepared and should be at roasting temp (refer to your smokers instructions - all should have instructions for roasting chickens but as a general rule, keep the BBQ at around 170(c) and roast for an hour, checking regularly. Be sure to use a meat thermometer and check properly to ensure the chicken is cooked properly all the way through. I like to use a little hickory wood on the charcoal to add flavour.

What do you get, a gorgeous smoky crisp skin, and meat that literally melts in your mouth, full of flavour. The beer with the herbs and species steams the bird from the inside - infusing the flavour while the smoker flavours and crisps up the skin.

For me this is an out door dish, I know some people do this in the oven, but I don’t think its the same. There are about a million variations, and more specific guides about for this as well so if you feel like it… hit google.