Beer Can Chicken

The perfect barbecue recipe!

Ingredients

• Half tsp fennel seeds
• 1 tsp dried rosemary
• 1 tbsp dried thyme
• 1 tsp garlic granules
• 1 tsp pink peppercorns
• Half tsp ground black pepper
• Half tsp soft brown sugar
• Half tsp sea salt
• 15g fresh tarragon
• Half a lemon
• 50g unsalted butter
• 2kg whole free-range chicken
• 1 tbsp rapeseed oil
• 1 can of dark stout beer
• 2 cloves garlic, peeled

Method

1. First make the rub by finely grinding all the ingredients in a pestle and mortar
2. Next make the tarragon butter by finely chopping in the tarragon, holding back a single sprig. Zest half the lemon and add to the butter with the sale and pepper. Mix until well combined
3. Using your fingers, feed the butter between the skin and flesh of the raw chicken taking care not to tear the skin. Lightly oil the exterior of the chicken and coat evenly with rub
4. Half fill the GBS Poultry Roaster cup with the dark stout beer. Add the garlic and remaining sprig of tarragon
5. Firmly sit the chicken onto the GBS Poultry Roaster cup making sure it is stable and upright. Plug the neck cavity with a lemon wedge to help keep the scented steam in the chicken and stop it from escaping
6. Add lightly oiled and seasoned baby root vegetables to the base of the Poultry Roaster if required
7. Prepare the barbecue for indirect heat (approx 180 degrees C). For a charcoal barbecue, use your chimney starter, half full, to light the briquettes
8. Roast for approximately 1 hour 10 minutes or until the meat has reached an internal temperature of 75 degrees C