BEER CAN CHICKEN

It may seem a bit undignified for the poor chicken, but cooking it this way results in a very juicy and flavoursome bird. You can either cook it in the oven (make sure you remove all but one rack and set that at the lowest possible position), or in a kettle barbecue (make sure there’s enough height to fit the upright chicken). Use whatever beer takes your fancy – if it’s a beer you like to drink, then you’ll more than likely enjoy the flavour it imparts. I’d avoid anything too heavy though, as it will overwhelm the flavour of the chicken.

Preparation Time 10 minutes | Cooking Time 1 hour 5 minutes, plus resting | Serves 4

1 free-range or organic chicken (about 1.6 kg/3 lb 8 oz)

1 tablespoon vegetable oil

2 thyme sprigs, plus extra leaves to serve

375 ml (13 fl oz) can of beer (your choice)

Juice of ½ lemon, plus extra wedges to serve

Preheat the oven or a kettle barbecue to 200°C (400°F).

Rub the chicken all over with the vegetable oil and season well. Pick the leaves from the thyme and sprinkle over the chicken.

Open the can of beer and pour out half (or take a couple of swigs if you prefer!). Place the beer in a roasting tin and place the chicken on top of the can, pushing it partway into the cavity so that the chicken sits upright over the can. Roast for 1 hour, checking that the chicken and can are still upright, then remove from the oven and transfer to a tray to rest for 10 minutes.

Place the roasting tin with the pan juices over a high heat, add 100 ml (3½ fl oz) water and bring to the boil, scraping off any sediment that may have formed on the base of the tray. Simmer for a few minutes, squeeze in a couple of drops of lemon juice and season to taste, then serve scattered with extra thyme and with lemon wedges to squeeze over.