Monday, January 25, 2010

Beer-but chicken... Happy Australia Day

Happy Australia Day! Its pouring rain here and has for the last couple of days as a result of cyclone Olga and Neville and the rain depression they have left behind for Nth Qld. This will impact upon many of our planned celebrations today. I was going to try out outrigging as I have been keen to join for years, but my weight has held me back. There was to be a two hour session down at the beach. Oh well, hopefully will be on another day... It is definately on my to do list for this year.
Anyway, I read about this recipe in our local paper and thought, what could be more suited to an Aussie BBQ  than

Beer-but Chicken!

A whole chicken is seasoned and slowly cooked on the barbecue. The cooking method is a bit unorthodox, but the end result is moist, flavourful and amazing.

2 tablespoons garlic salt
2 tablespoons paprika
salt and freshly ground black pepper to taste
Olive oil spray
1 can beer
1 whole chicken

1. Preheat barbecue for low heat.

2. In a small frying pan, lightly spray oil. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt and pepper.

3. Discard 1/2 the beer, leaving the remainder in the can. Add remaining  garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking tray. Spray beer can with oil. Set chicken on beer can, inserting can into the cavity of the chicken. Baste chicken with olive oil spray.
4. Place baking tray with beer and chicken on the prepared barbecue. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 80 C.


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