Thursday, 11 April 2013

BBQ Beer Can Chicken..

Absolutely one of the best roast chickens I have ever cooked!

I heated up the BBQ with the lid down to approx 150- 180 degrees. 
I had one burner on at each end of the BBQ.

To prepare the Chicken I used a Can of this German Pils. Drink half the can and 
then stuff some fresh Rosemary, Thyme and Garlic into it.



Stuff it into the bottom of the Chicken and stand upright in a foil tray 
(big enough to pop in your roast veges into as well) 
Baste the Chicken with some melted homemade Garlic Butter, 
pop into the BBQ and put the lid down.
Walk away and don't be tempted to lift the lid for at least an hour.

Baste the Chicken with the juices in the bottom of the foil pan and add your vegetables.
Cook for another hour keeping an eye on your vegetables and turning them once
one side is golden. Good idea to check your chicken with a meat
thermometer as well, once it gets to 180 degrees your Chicken is cooked. Wrap it in 
foil to rest while you make gravy from the pan juices.

This was the most delicious, moist Chicken and so easy!





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