Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

SWEET & SPICY BLUE SWIMMER SUMMER ALE CHICKEN

BY LAURA CLARKE 2021

 

 

INGREDIENTS

1 x 1.6 kg whole free-range chicken

1 x can of Sydney Brewery Blue Swimmer Summer Ale

2 tablespoons sweet chilli sauce

2 bunches of spring onions, trimmed

 

FOR THE RUB

2 heaped tablespoons of Smoked & Charred Alabama Style Rub mix

½ tablespoon of dry Oregano Leaves

½ tablespoon of Piri Piri Seasoning

2 tablespoons of Olive Oil

METHOD

  1. Preheat the oven to 200ºC.
  2. Remove the chicken from the fridge
  3. Mix the rub ingredients and Olive Oil in a bowl
  4. Rub all over the chicken and massage all those lovely flavours into all the nooks and crannies
  5. Crack open the Sydney Brewery Blue Swimmer Summer Ale and drink around two-thirds of it (this recipe is a win, win!)
  6. Carefully lower the chicken cavity onto the Beer can so it looks like it’s sitting up
  7. Position the chicken so it’s upright on a roasting tray
  8. Cut off the bottom of 1 bunch of the Spring Onion and insert in the neck cavity of the chicken
  9. Place in the oven and cook for around 1 hour
  10. Take the chicken out and brush the chicken all over with the sweet chili sauce, then return to the oven for a further 5-10 minutes.
  11. The chicken should be golden and cooked through (to check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.)
  12. Once ready, carefully remove and discard the can, then carve up the bird, scatter some chopped spring onions, then serve.
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