A Novel Way Of Cooking A Whole Chicken
Servings: 2 – 3 people
Prep Time: 15 Minutes
Cook Time: 80 Minutes
Ingredients
• 1 Whole Free Range Chicken
• 1 x large can of Lager
• 1 x heaped teaspoon Fennel Seeds
• 1 x level teaspoon Cumin Seeds
• 1 x level teaspoon Smoked Paprika
• 1 x heaped teaspoon of Brown Sugar
• 1 level teaspoon Chilli Powder
• Salt and pepper
• Olive oil
The Method
1. Preheat your oven to 200⁰C or get your fire going on your barbeque
2. Take out your chicken and grab a pestle and mortar
3. Smash up your fennel and cumin seeds then mix in the paprika, brown sugar, chilli powder and the salt and pepper
4. Slowly add your olive oil until it makes a nice smooth paste
5. Get in there with your hands and rub the paste all over the chicken, get in all the nooks to ensure an even coverage
6. Grab your beer and crack it open, take a good few swigs until you have just over half a can left.
7. Then strategically place the can up the chickens bum…making sure it goes right to the top of the cavity and is level so it can stand up
8. If you are using the barbeque place the chicken on the rack, so the coals are surrounding the chicken beneath it, rather than directly underneath. If you are using an oven place the chicken on a roasting tray at the bottom of the oven. Be careful the chicken has a tendency to fall over (maybe too much beer!)
9. Roast at 200⁰c for an hour and keep checking the chicken to make sure its standing. After an hour take a knife and make sure the juices run clear. If they are take it out and cover with foil and let it rest for 10-15 minutes. (If the juices don’t run clear cook for a little longer)
Serve with your favourite vegetables and enjoy
