Beer Butt Chicken

Why not try this for your Saturday braai.  Its easy and will definitely impress your mates.  This recipe can be done in the oven or oven the coals in a braai that can close.

SERVES: 4 – 6

INGREDIENTS:

• 1 Large whole chicken (about 1.5 kg)
• 1 large can (400 – 500 ml) lager

For the rub:

• 1 heaped teaspoon fennel seeds
• 1 level teaspoon cumin seeds
• 1 level teaspoon smoked paprika
• 1 heaped teaspoon brown sugar
• 1 level teaspoon mild chilli powder
• sea salt
• freshly ground black pepper
• olive oil

METHOD:

• Preheat your oven to 200°C.
• Take your chicken out of the fridge while you make your rub.
• In a pestle and mortar, crush your fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, salt and pepper.
• Stir in about 3 tablespoons of olive oil until you get a nice paste.
• Drizzle this rub all over the chicken, inside and out, using your hands. Make sure you get the rub in all the areas.
• Open your beer, have a couple of good gulps (or pour in a glass) so your can is just about 3/4 full, then lower your chicken’s cavity on to the top of the can so it looks as though the chicken is sitting on the can.
• Put the chicken on a tray on the very bottom of your oven. Cook for around 1 hour 10 minutes to 1 hour 30 minutes or until it’s golden and delicious and the meat pulls away from the bone and the juices run clear.
• Once done, remove the can and loosely cover your chicken with foil and a tea towel until you are ready to carve and serve.