Beer Can Chicken


Beer Can Chicken


2 Sweet long red peppers 
4 tbsp Mayo 
1 tsp Dreid tarrangon 
1/2 Lemon 

1 Free range chicken 
2 tbsp olive oil 
1 tbsp Smoked paprika 
1 tsp dreid oregano 
1 tsp dreid thyme 
1 500ml Can of beer 

For the pitta bread: 
500g Strong white bread flour 
10g Dried yeast 
10g Salt 
325ml water 

Here’s how 

Using a sharp knife score the chicken legs and thighs down to the bones on both sides, this will help speed up the cooking process and allowing the breast meat to not over cook. 
Drizzle the chicken with olive oil and rub it all over as this Weill help create a golden crispy skin. 
Season the bird with salt, pepper and sprinkle over the smoked paprika, thyme and oregano. 
Oven the can of beer and place on a baking tray.
Place the chicken over the top of the open can of beer from the leg end. 
Transfer to a the oven at 175c for 90 minutes or straight onto the BBQ and cook on a medium heat until the chicken is fully cooked. 
Use a digital thermometer to check the core temperature as it must consistently be above 75c 
As the chicken cooks the beer with heat up and steam the chicken from the centre making for a deliciously tender roast chicken. 

While the chicken is cooking grill the red peppers until golden.
Remove from the heat and leave to cook. 
Cut the top off of the peppers and remove the seeds, then mix together with the mayo, dried tarragon and lemon juice.
Mix the dressing together for the perfect accompaniment for the chicken and flatbread breads. 


To make the flatbreads. 
Pour the flour, yeast and salt into a mixing bowl. 
Blend the ingredients together using your hand, then make a well in the centre. 
Pour the water in and mix together with one hand holding the bowl and the other stirring in a claw shape.
When a ball of dough forms on your hand and the mixture is clean from the bowl, transfer to a clean work top and knead for 10 minutes until smooth and stretchy. 
Return the dough to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size. 
Pre heat the oven 210c 
Once proved scoop the dough back out onto a lightly floured work surface and knock the air out until its a flat dough. 
Divide the mixture into equal portions approx 75g each, the roll out into pitta bread shapes approx 1cm thick. 
Pre heat the oven to 210c, for this recipe I have used a pizza stone and pre heated for 30 minutes so that I get I nice dry heat and a good pop from the pitta as they bake. 
Baked he breads for 20 minutes or until golden and raised into a pocket.