Beer can chicken with mustard slaw

We're well into barbecue season now and if you're looking for something new and different to cook and want a change from the usual sausages and burgers then look no further! This recipe is from Truro School Cookery who recently taught this delicious recipe on one of their popular courses. For information on future courses visit www.truroschoolcookery.com

In the meantime, cook this tasty recipe, grab a beer and enjoy the sunshine!

Ingredients

1 Chicken, about 1.35kg
1 can Korev, but buy a 4 pack to enjoy while cooking!
2 tbsp sunflower oil
5 tbsp, beer can spice blend

Spice blend

4 tbsp Cornish sea salt
3 tbsp light brown sugar
2 tbsp sweet Pimentón (dulce)
1 tbsp cayenne

Mustard Slaw

1 red cabbage, shredded
1 large white onion, finely sliced
1 large carrot, peeled and julienne
1 bunch dill, chopped
3 tbsp dijon mustard
3 tbsp cider vinegar
1 tbsp caster sugar
3 tbsp mayonnaise
3 tbsp sour cream
Salt and pepper

Method

- Pre heat your oven to 200℃.
- Combine all of the spice blend ingredients. Not all is required for this recipe so save some in your cupboard to use on anything from wedges to burgers.
- Using a tin opener, remove the top of a can of beer, pour out (or drink) a quarter of the contents.
- Cover the chicken with oil and then the spice blend, ensure everything is well covered.
- Now hold the chicken with the legs facing down, place the open can of beer in the cavity of the chicken to keep it upright. Place a large roasting tin under the beer can and chicken to catch all of the juices.
- Cook the chicken for 1¼-1½ hours ensuring to baste the chicken with all of the juices every 15 minutes.
- For the slaw, mix the mustard, vinegar, sugar, mayonnaise and sour cream together and season. Then add the shredded vegetables, herbs and mix until thoroughly combined.
- The chicken is cooked when the legs are wobbly, juices run clear, or the internal temperature in the thickest part of the thigh reaches 75℃. Leave to rest for at least 15 minutes after cooking.

Tip

Once the chicken is well browned at 200℃, you can turn the oven down to 180℃ and roast a little more gently and slowly, this may take an extra 20 minutes to cook, will be a lot juicier.

Photograph: James Ram