Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

SYDNEY BREWERY BEER CAN CHICKEN

BY CHERYL MISHIO 2021

 

 

INGREDIENTS

1 large whole chicken (approx. 2.5 kg)

1 tbsp olive oil

1 can Sydney Brewery Toucan Session IPA

 

Spice rub:

1tbsp smoked paprika

1tbsp chipotle paste

1tsp dried Italian herbs

1tsp cumin powder

1tsp crushed peppercorn

2tsp sea salt

1tsp garlic powder

 

METHOD

  1. Combine spice rub ingredients all together.
  2. Drizzle Olive oil over whole chicken then rub spice rub all over chicken.
  3. Pour 1/2 of Toucan IPA Beer into a glass (and enjoy this Delicious drop while cooking!) Keeping remaining beer in can.
  4. Place whole chicken on-top of beer can (inserting up the butt cavity of chicken) place chicken standing up on beer can onto a roasting tray then roast in a covered BBQ (or roast in the oven).
  5. Roast for approximately 75 – 90 mins (until chicken is cooked, when pierced with a fork, juice will run clear) at 190 degrees.
  6. Let chicken rest for 20 minutes before cutting off the bone
Beer can chicken
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