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This method of cooking a chicken is incredible... whether you do it on a coal barbecue or in a hot oven like we did, the beer helps to keep the meat amazingly succulent. Served with a simple salad that can be thrown together in minutes. Just try to avoid smirking as you slip the carcass over the can!
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wash the chicken under cold water and pat dry with kitchen roll.
crush the garlic.
juice the lemon.
combine the garlic, lemon juice, paprika and chilli powder in a dish large enough to hold the chicken.
add one third of the beer to the dish and mix well.
marinate the chicken in the mixture for a least an hour.
remove the thyme leaves from their stalks and chop roughly.
mix with the butter.
brush the excess marinade off the chicken and push the herb butter underneath the skin.
season the bird with salt and pepper.
push the beer can (with remaining two thirds of beer in the can) into the chicken cavity so that it stands upright on the can.
cook the chicken on the BBQ with the lid closed or in a preheated oven at 200°C for about 45 minutes or until the juices run clear.
rest the chicken for 10 minutes before serving.
peel the carrots and then use the peeler to cut long strips.
slice the fennel finely and toss with the carrots and rocket.
juice the orange and mix with a good glug of olive oil, salt and pepper.
toss the vegetables with the dressing and top with pomegranate seeds.