Recipe of the month: Beer Can Chicken
April's beer of the month is Franz craft lager, our newest brew available exclusively in cans and kegs. Find it in Stewart Brewing's brewery shop and other select locations. Franz is designed to be an easy drinking instant classic, with a robust lager backbone. Brewed predominantly with noble Saaz hops, a traditional choice for Bohemian pilsners, Franz lager has a herbal earthiness on the nose, a light malty finish and pours a very pale banana yellow. Franz lager can For our recipe of the month, it seemed only right we do beer can chicken. It's already a popular choice with our staff; brewer Craig made it with First World Problems and sales star Tim made it with Radical Road. But beer writer Mark Dredge made it first, with Brewdog's Punk IPA, and this recipe is marketing gal Amy's adaptation. As recipes go, it's pretty straight forward - you just might want the help of a friend to ensure the stability of your chicken and to avoid burns when removing the can! The light lager guarantees a very moist bird and the novelty of the cooking method is sure to make you a hit at the dinner table. Enjoy with roast potatoes and spinach. Brewer Craig's beer can chicken with First World Problems
Stewart Brewing's Beer Can Chicken with Franz craft lager
|Fresh ingredients||Store cupboard ingredients|
|1 whole chicken for 3-4 people||1 can Franz lager|
|2 lemons||100ml olive oil|
|1 large white onion||2 tbsp paprika|
|2 carrots||1 tbsp ground coriander|
|6 garlic cloves||1 tbsp ground cumin or cumin seed|
|4 sprigs thyme||1 tbsp rock salt|
- Open the can of Franz and drink half.
- Combine the oil and dry ingredients and rub on the chicken.
- If you have time, let the chicken sit for an hour to marinade.
- Pre-heat the oven to 200C.
- Put the Franz can on a baking tray, upend the chicken and slide its cavity over the can.
- Roughly chop the veg and scatter them around the chicken, along with the herbs and garlic.
- Remove the shelves in your oven so the chicken can sit upright. Cook for 90 minutes until the juices run clear.
- With the help of a friend, lift the chicken off the can. Beware! It’ll be very hot and full of boiling liquid.
- Pour the juice from the chicken and vegetables into a small saucepan.
- From the can, add a splash of Franz to taste and simmer the juice into a gravy.
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