1 whole meat boutique corn fed chicken.
1 can of Budweiser beer
1 whole bulb of garlic
1 x whole sprig of thyme
Salt and pepper
1 x teaspoon of salt and
25 grams’ chilli flakes
Take the can of beer, open and have a quick mouthful then set aside (very important) now that you’re not afraid of fire start your bbq.
Blend together your chilli, half the garlic and half your thyme sprigs with a touch of olive oil to make a nicely consistent paste.
Stuff the chicken with the rest of your garlic and time.
Season the outside of the chicken with salt and pepper and then the smudge the paste you made previously all over.
Stand the chicken up and sit it over the can of opened beer.
Place on a baking and cover well with aluminium foil to ensure no gaps.
The chicken will take on average 45 minutes but keep checking it to find out when its fully cooked. One of the best ways to do this is to stab a thigh or drumstick with a knife. If the juice on the blade is clear then it is cooked, if it is slightly pink then it needs leaving longer. Once cooked, remove the can of beer, place on a cutting board – carve and enjoy.