Beer Can Chicken

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Step 1.

Preheat the oven to 190°C/375°F.

Step 2.

Make the rub by combining the cumin, cayenne, oregano, sugar, garlic, and 2 tbsp olive oil in a bowl. Add a big pinch of salt and grind of pepper.

Step 3.

Rub the mixture onto the inside and outside of the bird.

Step 4.

Pour your chicken stock into the empty can.

Step 5.

Stuff the can into the cavity of the chicken, then place the whole thing on a big roasting tin so that its legs are pointing down.

Step 6.

Put the chicken into the oven and roast for one hour and fifteen minutes.

Step 7.

Take it out, remove and set aside the can, then leave your chicken to rest on a chopping board for as long as it takes to make your gravy.

Step 8.

Make the gravy by adding chicken stock from the can to the juices of your roasting tray. Place the tray on a low heat and let the juice bubble for five minutes until it has reduced a little, then pour it into a jug.

Step 9.

Carve up your chicken. Enjoy!

You'll get the most delicious gravy from filling the can with chicken stock. Read the full article here.

1 Empty 330ml or 440ml Can — either will work, but smaller cans balance best
1 Chicken, around 1.5kg
1 Tsp Ground Cumin
1 Tsp Cayenne Pepper
1 Tsp Oregano
2 Tsp Light Brown Sugar
2 Cloves of Garlic, Grated
300ml Chicken Stock
Olive Oil