Guinness Can Chicken

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Step 1.

Preheat the oven to 190°C/374°F.

Step 2.

Open up the can of Guinness and pour out roughly half the can to save for later. Stand the chicken up and push the can into the cavity, standing the chicken up vertically. Place the chicken onto a baking tray.

Step 3.

In a bowl combine your dried herbs; oregano, basil, rosemary, thyme, along with the chilli flakes, garlic powder, light brown sugar and a tsp of salt

Step 4.

Rub the tomato purée onto the chicken, making sure you fully cover the surface.

Step 5.

Press your dry rub onto the chicken. Firmly push it onto the skin so most of it sticks on – this will form a thick crispy crust on your chicken.

Step 6.

Pop it in the oven for an hour.

Step 7.

Meanwhile make the slaw. Finely shred the fennel, apple and cabbage. Finely chop your parsley.

Step 8.

In a small bowl mix the mustard, mayonnaise, apple cider vinegar, and sugar with a pinch of salt and black pepper. Dilute it with 2 tbsp of water and massage it into your chopped veg.

Step 9.

When the chicken is done, allow it to rest for 5 minutes before carefully removing it from the tin.

Step 10.

Measure about 350ml of liquid from the chicken-y Guinness can, making up the difference with the Guinness saved earlier if it is less than this. Pour any juices in the baking pan into a saucepan along with the Guinness.

Step 11.

Add in your chicken stock, light brown sugar, tomato purée and the apple cider vinegar. Heat on a medium heat until it starts to bubble. Mix a tbsp of flour with 2 tbsps of water and add this in, whisking vigorously as you pour. Continue cooking for 5 minutes until the sauce thickens. Season with salt and pepper.

Step 12.

Carve your chicken and serve it with the Guinness gravy, fresh slaw and chips.

To check if a chicken is cooked, stick a metal skewer in the thickest part and hold it there for 10 seconds. Remove the skewer and hold it to your wrist - if it is piping hot, your chicken is done.

For The Chicken
450ml Can of Guinness
1.5kg Whole Chicken
1 Tbsp Dried Oregano
1 Tbsp Dried Basil
1 Tsp Dried Rosemary
1 Tsp Dried Thyme
1 Tsp Chilli Flakes
2 Tsp Garlic Powder
2 Tbsp Light Brown Sugar
3 Tbsp Tomato Purée
1 Tsp Salt
For The Apple And Fennel Slaw
1 Head of Fennel
2 Pink Lady Apples
¼ White Cabbage
Handful of Parsley
1 Tbsp Dijon Mustard
4 Tbsp Mayonnaise
2 Tbsp Apple Cider Vinegar
½ Tsp Light Brown Sugar
For The Guinness Gravy
350ml Guinness
150ml Chicken Stock
2 Tbsp Light Brown Sugar
2 Tbsp Tomato Purée
1 Tbsp Apple Cider Vinegar
1 Tbsp Plain Flour
Chips, To Serve