Thursday, November 4, 2010


I adore Jamie Oliver for so many reasons, but I have found a new one to add to the list - his Beer Butt Chicken! Such a success of a recipe, so easy to make and one that you all need to try! For my birthday I was given his new cookbook, Jamie's America. It features recipes he learned through his trip across the US. One of the recipes was "beer can butt chicken." A chicken roasted on a beer can! This roasting method gives you tender and juicy chicken that is literally fall-off-the-bone good! I barley needed to apply any pressure to the chicken legs when I was serving it up, the fell right off!

This dish has a great "wow" factor to it and would be a fun thing to serve for a group! Also - a great twist-up to a classic Sunday night roast dinner!

Jamie Oliver's Beer Butt Chicken

1 whole chicken
1 can Budweiser beer (or any other light beer) * I used a taller can for more support
A few sprigs of thyme
For the spice rub:
- 1 tsp fennel seeds
- 1 heaping tsp brown sugar
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- Salt & pepper
- 3 tbsp olive oil

- Preheat the oven to 400 degrees so it can warm up while you make your spice rub. Make sure you only have one rack in the oven, and that it is on the bottom.
- In a mortar & pestle (or just a regular bowl) crush fennel seeds and mix together with other spices.
- One spices are mixed together add the olive oil to create a sort of paste.

- In a roasting pan lay down the chicken and use your hands to rub the spices all over, in every nook and cranny.

- One covered with the rub, stuff the thyme sprigs into the top cavity of the chicken.
- Open the beer – take a few good gulps so that it is half full. Lower the bird onto the beer can so that it is standing straight up.

- Place in the oven and roast for about 1 hour 10 minutes – 1 hour 30 minutes, depending on how long it takes to make the skin perfectly golden brown.
- Once done, let rest under tin foil for about 10 minutes, then carve and serve.

** To make a simple gravy: use the pan drippings and over high heat add in some flour to make a roux. Once the flour has cooked a bit use some of the liquid from the beer can, whisk in and let the gravy thicken up. The drippings and leftover spices make such a flavourful and delicious sauce!

What do you think of this recipe? Would you try it out! Leave your comments and questions after each post!

photo credit: my own

1 comment:

  1. Making it today!

    Though if I cooked this at 400 degrees in my British oven, I'd end up with cinders (Courtesy of the Swedish inventor of the Celsius scale! :P)

    Your pictures make it look so good! I'm hungry already!