I have to tell you, when I first heard of Beer Bum Chicken – I had a little giggle to myself – “beer bum chicken???” said my husband! Yep, it really is a thing…
This beer bum chicken is one of the most succulent, moist roast chicken dishes I think I have ever made! It’s not a pretty sight, sticking a can of beer up the rear end of a whole chicken; and it’s a bit of a balancing act to stop it toppling over. My best tip: make sure that the rack in your oven is low enough to get it into the oven! If you have a barbeque with a hood then use that, or better still if you have a wood fired oven then cook it in there.
Ingredients:
- 1 whole chicken
- 1 can of beer
- spices to rub the chicken with.
Method:
This is so easy! Open the beer (don’t drink it). Rub the chicken with the herb/spice rub you have chosen. Place the can of beer (opened end up) into the cavity of the chicken. Rest the chicken in a baking tray.
Bake moderate oven for 1-1.5 hours until the juices run clear.
Carefully remove the can from the chicken. Cover and rest the chicken for about 10-15 mins before cutting.
Reserve the juices to make a gravy. To make the gravy, melt 2T butter in a saucepan, add 1/4C plain flour and stir until the mixture is smooth and glossy. Slowly add in the pan juices and extra water if needed. Keep stirring until the sauce thickens and comes to the boil, remove from heat. Season with salt and pepper if required.
