Beer-in-the-rear chicken

Beer-in-the-rear chicken

  • Preparation Time10 mins
  • Cooking Time60 mins
  • Serves2
  • DifficultyEasy

For the chicken

1.5kg chicken
Seasoned salt
1 (350ml) tin beer
1 sprig rosemary
Assorted barbecue and hot sauces, your choice
For Paula's house seasoning:
200g salt
40g garlic powder
50g pepper
Chicken:
1) Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and house seasoning. Refrigerate until ready to cook.

2) Prepare the charcoal barbecue. When the coals are hot and glowing, carefully push them over to the sides of the griddle, leaving an open space in the middle of the griddle. Open the tin of beer and pour off approximately 60ml. Insert the sprig of rosemary into the tin, then place the beer tin, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer tin, in the centre of the griddle, making sure not to spill the beer. Cover the griddle and cook the chicken for approximately 1 hour, rotating as necessary. The chicken is done when the juice runs clear when pierced with a fork.

3) Carefully remove the beer tin from the chicken using mitts and discard the tin. Cut the chicken into halves or quarters.

House seasoning:
Combine all ingredients and store in an airtight container for up to 6 months.

Note: one chicken serves two to four people, depending on appetites. My crowd can all eat a half chicken each, easy.

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