I got this idea from Ross Dobsons book ‘Fired Up’. So main credit goes to him, however I changed alot round to suit me. The method is all his 😀
*Pre-heat oven 230*C
– 1 free range chicken
– 1 can of decent quality beer
– 1 clove of garlic, crushed/minced
– 2 tablespoons of cajun seasoning
– 2 1/2 tablespoons of parsley, finely chopped
– 2 1/2 tablespoons of tarragon, finely chopped
– 2 teaspoons of lemon zest and 1 tablespoon of lemon juice
– extra virgin olive oil
– salt & pepper
1. Rinse your chook inside and out with cold water making sure there are no stray gizzards and stuff left inside. Pat dry using paper towel.
2. In a large mixing bowl add tarragon, parsley, cajun seasoning, lemon juice & zest, garlic and a fresh cracking of pepper. Add enough oil to make a thickish paste. Mix well.
3. Place your chicken in the bowl and massage the marinade all over the chicken. Line your baking tray with grease proof paper.
4. Take a few big gulps of your can of beer and stand it on your baking tray. Now place your chicken over the beer by inserting the beer into its clacka (Aussie slang for bum for those international followers). Chuck over some sea salt and place in the oven for 30minutes.
5. Reduce the heat to 180*C and roast for a further hour or until cooked. Using a meat thermometer rocks for this, I highly suggest you buy one – they are useful and super cheap.
6. Once you have removed the chicken from the oven let it rest for 15min, covered in aluminium foil. Then serve at the table whole and carve in front of your guests.
Serves 4. I served this with pan-fried asparagus + freshly grated organic pecorino cheese, roasted baby roma tomatoes, herb marinated potato salad and cajun chargrilled corn.