Have you ever been to a braai where they have made a beer bird chicken? If not, you need not wait because making one of these is much simpler than you think and man is it worth the taste!
What is a Beer Bird?
This fabulous invention is literally one of the must have items for any braai lover. So practically all of South Africa. So what exactly is it and how does it work? The BeerBird is a metal stand that can hold a chicken upright with a place holder for a can of beer that essentially goes into the chicken and therefore cooking it from the inside out.
A Tip from the Chef
Do you want that sticky yet crispy outer skin? While your chicken is cooking make sure to have a can of CocaCola at hand and slowly pour it over the exterior of the chicken almost basting it so that the skin becomes crispy and caramelised.
If you’re busy looking for the perfect Christmas gift then this is one go-to item we can truly recommend and they are not even expensive. Meaning that you can possibly win the best gift award this Christmas without breaking your holiday budget!
Beer Bird Chicken
Ingredients
- 1 whole chicken
- 1 can beer
- ¼ cup coarse salt
- ¼ cup dark brown sugar
- ¼ cup sweet paprika
- 2 tbsp freshly ground black pepper
- 2 tbsp cooking oil
Instructions
- Ensure you have an adequate stock of your favourite beer.
- Open a can and quench your thirst.
- Remove neck, giblets and excess fat from the chicken and discard.
- Rinse the chicken inside and out and pat dry with paper towels.
- Put the salt, brown sugar, paprika and pepper in a small bowl and stir to mix.
- Rub the chicken lightly with a thin layer of cooking oil both inside and out.
- Sprinkle your braai mix over the chicken and dry rub to ensure an even covering of the spice.
- Open another beer can and take several gulps (make them small gulps so that the can is still two thirds full).
- Place beer can on a solid surface.
- Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
- Transfer the bird-on-a-can to your Beerbird™ grill and place in the centre of your grill or in your oven. (If you are using an oven, don’t forget to place a drip tray under the chicken.)
- Once the oven is closed or you have put the lid on your grill, crack open another beer, sit back and wait for the juiciest, most tender and flavourful chicken you will ever taste.
- Cook the chicken over medium-high, indirect heat (i.e. no coals or burners directly under the bird), with the grill cover on, for approximately 1 3/4 hours or until the internal temperature registers 165 °F (73 °C) in the breast area and 180 °F (82° C) in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
- Remove from the grill or oven and let rest for 10 minutes before carving. Enjoy with more beer!
