Food Network UK

Beer Butt Chicken

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  • If there's one barbecue dish that's going to draw a crowd, it's this one. Cooking the chicken...
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    • Matt Evers's version of beer-can chicken is served with beer-roasted veg.
    Made this? How was it?

    Ingredients

    • Whole chicken
    • 6 cloves garlic, peeled and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
    • 10g rosemary
    • Olive oil to coat
    • Salt and pepper to taste
    • Beer (3 large cans - Matt uses Budweiser)
    • Vegetables of your choice (Matt uses potatoes, onions, carrots and parsnips), Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped

    Use imperial measurements

    Method

    How to make Beer Butt Chicken

    Separate the skin of the chicken from the meat and stuff with garlic, rosemary, olive oil and salt.

    Place the chicken, cavity-side down over an open beer can and placed in a pan on the grill. Surround with the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped vegetables and pour over the remaining beer.

    Cover with tin foil and bake for an hour or so.

    Recipe courtesy of Matt Evers.