Aussie Beer Can Chicken with VB & Native Bush Spices

Beer Can Chicken

• A large chicken (about a size 16 will do)

• A tinnie of beer

• oil

• salt and pepper and a native spice blend if available

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Step 1 - Preheat BBQ

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Step 2 - Remove fat from chicken and wash thoroughly and pat very dry with paper towels (drying it thoroughly will help crisp the skin). Rub oil over the skin and season with salt, pepper and bush spices.

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Step 3 - Open the tin of beer and drink half of it straight from the can (as part of the Aussie experience). Have someone hold the tin down and lower the opening of the chicken into it, wiggling about.

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Step 4 - Place it on the grill of the BBQ, you may have to adjust the legs so that it sits upright. Cook for about 1 hour and 10 minutes if the chicken has been refrigerated, 1 hour if the chicken was at room temperature. With a knife, test the part where the drumstick meets the chicken so that the juices run clear.

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