This recipe brings together two of my greatest food loves…roast chicken and lemons. But not in that typical ‘lemon chicken’ way.
For our delicious savoury curd recipe, check out: https://thedbkitchen.com/?p=898.Jump to Recipe
Tips and Tricks:
Now even though your chicken has a deliciously rich, zingy flavour, it pairs with a huge array of dishes. We’ve eaten leftovers as a soup topping, Asian noodle soup, British-style chook sarnies. You name it, we’ve probably eaten it!
Check out how we made it!Jump to Video
Summer Beer Can Chicken
- 1 x 490ml / 17fl.oz. beer can (or other drink that comes in that size!)
- Baking tray (large enough to catch the drippings from the upright chicken).
- Tin foil
- Optional: pastry brush, standing beer can chook kit.
- Whole chicken; around 1.5kg See notes below for timing regarding chicken weights!
- 1/4-1/2 Cup Savoury Lemon Curd See link at the top of the page.
- Coarse black pepper
- Sea salt
- Aromatics such as whole/juiced lemon, one stalk of lemongrass, fresh herbs.
Prepare your chook.
- Preheat your oven to 200C/390F fan / 220C/430F / Gas Mark 7* see notes for cooking temps.
- Unless you're using a super duper organic or farm fresh chicken, thoroughly rinse inside and out and pat it dry. Set aside for a few minutes on a chopping board or in a large mixing bowl.
- Prepare your beer can and any aromatics/flavours (juice your lemon, crush the lemongrass, wash the herbs). If using the beer, tip out half of the contents (into your mouth??) or half-fill an empty tall can. Add in any of the optional aromatics.
Let's curd your chook:
- Going from the neck, gently lift under the skin and push 1- 2 tablespoons of your curd down to cover the breast meat, as far as you can without tearing the skin.
- Moving onto the thighs, create two tiny little holes in the skin connecting the thigh to the breast (don't worry the skin will hold up!) Gently push another 1- 2 tablespoons of curd over each thigh. Set aside (you can prepare this an hour in advance to get super well-flavoured meat).
- For a little extra seasoning, rub some salt and pepper into the skin.
- Create a little nest of foil – this will stabilise your can and chook – and tuck it tightly around the bottom of the beer can in a baking tray.
Cook the chook…
- Lift your bird up onto the can – inserting the top of the can, in the words of Mr. dB, "where the sun don't shine". It will be sitting upright. If it looks a little 'drunk', just jiggle it into place so he's nice and straight.
- Paint a little extra curd over the skin, making sure to get a nice coverage up and under the wings and across the thighs.
- Wrap a sheet of foil around the 'shoulders' of the chook, creating a little superhero cape, gently closing the foil at the top of the breasts.
- Place your baking tray into your oven (the breasts of the chook towards the back of the oven) and cook for 20 minutes.
- Carefully open up your oven and slide your baking tray towards you. Turn the chicken to face you and remove its cape.
- Drop the oven temp. to 180C/360F Fan / 200C/390F / Gas Mark 6 and continue to cook for another 20 minutes (breasts facing the oven door).
- After your timer has gone off, turn your chook one last time, facing the breasts to the back of the oven, and cook for a final 20 minutes.
- Your chook is going to look super crispy and smell incredible BUT you have to be patient! Create a new little foil cape and let your chicken rest, atop the beer can, for ten minutes.
- The resting time is non-negotiable, unless you want to serve it too early and lose all of the chook's scrumptious juices!
- Gently remove your chook from its perch and serve up whole or chop into wings, breasts and leg segments for a truly impressive bowl of deliciousness.
- PS: don't forget to scrape out all of those amazing juices and fats (drippings) from your baking tray into a small tupperware. Even with the curd influence, this little box of golden goodness will live in your fridge happily for at least a week and will do your next roast potatoes or a slice of salmon some serious favours.
- Breast: 66C / 150F (rested)
- Thigh: 74C / 165F (rested)
We would love to hear what you think of our dish.