Beer Can Chicken
INGREDIENTS:
1 large chicken
1 can of beer
Seasoning Mix (for the inside of the chicken):
½ lemon, sliced
1 tsp salt and pepper
handful parsley, finely chopped
½ tsp sumac
2 garlic cloves, crushed
For the rub:
50g Dijon mustard
1 tbsp veg oil
Spice Mix:
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp each ground cumin, garlic powder and mustard powder
¼ tsp each cayenne pepper and chilli powder
For the quick slaw:
4 tablespoons olive oil
½ green cabbage, shredded as finely as possible
Freshly ground black pepper
50g Parmesan shavings
7 large potatoes, halved and unpeeled
METHOD:
1. Place the spice mix inside the chicken cavity.
2. Mix the dijon mustard and oil all over the chicken and then rub in the spice mix and leave to marinate in the fridge overnight.
3. Preheat the oven or the BBQ and drink half the beer.
4. Sit the spiced marinated chicken on to the half filled can beer and place in a roasting tray surrounded by the potatoes and roast for 1 hour 20 minutes at 200C and leave to rest for 15 minutes before carving. As the spuds finish off or place on a BBQ and cover with the lid and cook for 1 and half hours or maybe a little longer.
5. For the quick slaw, mix the olive oil, cabbage and pepper in a large bowl. Throw over the parmesan.
6. Serve the chicken and potatoes with the quick slaw.