Matt Evers's version of beer-can chicken is served with beer-roasted veg.
Ingredients
Method
Separate the skin of the chicken from the meat and stuff with garlic, rosemary, olive oil and salt.
Place the chicken, cavity-side down over an open beer can and placed in a pan on the grill. Surround with the chopped vegetables and pour over the remaining beer.
Cover with tin foil and bake for an hour or so.
Recipe courtesy of Matt Evers.
Rate this recipe
Overall Rating:
4.30
(15)
