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1 large roast chicken (approx 1.5kg)
1 can of lager (I’ve used budweiser)
a large knob of butter
1 tsp olive oil
1 tsp paprika
1 tsp smoked chilli powder
1 tsp fennel seeds
1 tsp peppercorns (or cracked black pepper)
1 tsp cumin
a large pinch of sea salt
This is my favourite way to roast a chicken. It does mean using up a bit more oven space than usual, but creates an incredibly tender juicy bird that falls off the bone.
Take out the main shelves from your oven, find a baking tray that will fit comfortably on the base and put it to one side.Preheat to 200°C/400°F/gas 6. Remove your chicken from the fridge and start making your rub by grinding all the spices together in a pestle and mortar. Fold in the butter and oil and rub the mix all over the chicken, making sure to fill every crack and crevice on the outside.
Crack-open your can of beer and remove an inch or so by any means necessary, then place it in the centre of the baking tray. Next you will need to lower your basted chicken onto the can so that it’s sitting right on top (the legs should just touch the floor). Whack the tray with the chicken in the bottom of the oven for an hour and a half; remove it, lift it off the beer can, carve, serve and eat!
I love corn. It’s a sweet, delicious treat that really doesn’t need much doing to it. This is a simple spicy addition that goes brillianty with my Beer Can Chicken.
2x corn on the cobs
a large knob of butter
teaspoon chilli powder
Place a pot of water on the stove and bring to the boil, alongside a frying pan on a high heat. Remove any husks from the corn and boil for seven to eight minutes or until tender.Meanwhile mix your butter and chilli powder in a small bowl.
When the corn is cooked through, strain and place it into the frying pan without any oil or fat. Or if you are using an electric hob, this works brilliantly by placing it quickly onto the cooking element. Spin it over quite quickly until the edges are lightly blackened. Remove from the heat and lather in the chilli butter mix and dress with cracked black pepper.
Serve either on the cob or run a knife vertically down the corn between the yellow kernals and the core to remove the kernals in large chunks.
Chicken & Corn Recipes Above.
1 butternut squash
3 sweet potatoes
splash of milk
small bunch of parsley
Chicken and corn recipes on previous pages. For the mash, cut the Butternut Squash in half and remove the seeds and pith. Remove the tough skin with a peeler until you’re left with nothing but lovely orange flesh. Peel the sweet potato and dice both into small chunks. Cover in salted water and boil for 15mins or until tender. Drain the water, add a splash of milk and mash until soft.
Carve the chicken and remove the corn from the cob by slicing down the core, letting some of the kernels to remain in small chunks.
Melt the excess butter from the corn in the microwave and use as an additional sauce. Scatter chopped parsley over the final plated dish and serve.