Seriously, this is the best ever Sunday Aussie Roast. Everybody should experience this once in their life!
Having a Roast Dinner is somewhat of an Aussie tradition which is sadly dying out as time goes on.
Maybe this can inspire a few people to have a Roast Chook (chicken) every now and then.
Now before I explain it, I want you to try something first.
Try saying "Up The Arse Beer Can Chook Cooker" quickly 5 times ........... Ha Ha.
Righto, so what the hell am I talking about and what is this product?
There are few of them on the market - just search "beer can chicken cooker stand".
This is the one I use:
Step 1.
Open a can of your favourite beer and drink about 1 third of the can (if you're an Aussie you'll probably drink all of the 1st can so just open another one and try to restrain yourself this time!!)
Handy tip - They say you can use other beverages such as Coke, Rum & Cola, Bourbon & Cola etc. but I haven't tried them so can't comment.
Step 2.
Prepare your chook with the seasoning, stuffing and marinade you prefer - it will still taste really great if you just use the beer.
Step 3.
Carefully position the open bottom ("arse end") of the chook over the beer can and manipulate it downwards so the whole beer can in covered.
Step 4.
Position the stand with chook in the centre of a large foil baking tray (I used a normal tin baking tray because I was out of foil trays - messy to clean up so I strongly recommend the foil option and just throw it away when finished)
Step 5.
Start the cooking process. Place the tray in the centre of the cooking area.
I cook at 200 degrees C (about 390 F) in a Hood Covered Barbeque but a normal oven works fine.
At this temperature, I allow 30 minutes for each 500 grams - so a 1.5 kilogram chook takes about 1.5 hours.
Step 6.
Prepare your vegetables for roasting and steaming / boiling.
For roasting we had - Onions sprinkled with Wild Bush Herb Salt - Potatoes a Rosemary & Garlic coating and Carrots flavoured with natural Australian Honey.
Peas boiled with natural mint finished it off.
I normally put the vegetables in to cook about 25 minutes before the Chook is finished and turn them once about half way through. I boil the Peas and make the Gravy at the same time I'm carving the chook for serving.
So here are the photos of the end result.
Beautiful finish - you can see where the beer boiled out the top of the chook and flowed down the skin to create a marinade.
After carving and serving. The flesh is perfectly cooked and moist from the beer boiling inside it.
Bloody beautiful! A perfect Sunday night roast dinner. Great combination of flavours.
After Dinner. Carved up the rest of the chook. It was so moist and tender that even the frame just fell apart at the end. No waste.
This is a good picture showing how the beer can works. There is not much beer left in the can but some of the juices are in the bottom.
Left over roast chook and vegetables for lunches during the week. You can't get much better than that!!!
What are you waiting for???? Start planning your roast for next week - Beef? - Lamb? - Pork? - Chook? - it doesn't matter which one.
BRING BACK THE GREAT AUSSIE SUNDAY ROAST TRADITION!!!!!!
(and if you're not an Aussie, just give it a go anyway - you won't be disappointed)
