BEER CAN CHICKEN WITH MUSTARD AND THYME MASH

Using a beer can to cook a chicken in the oven really does cook it to perfection! Just like you would buy a rotisserie chicken from the supermarket, it cooks it so evenly that the skin is crisp and the meat is tender and juicy. Even better, you can use the beer in the can to make an amazing gravy that completes a meal which expresses comfort food in every way. You can choose your favourite beer, I chose Ghost Ship which is a bitter and gave a lovely edge to the gravy. The mustard and thyme mash is so moreish that you won’t want plain mash again!

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Ingredients serves 4-5

For chicken and gravy;

  • 1 large chicken
  • 1 large can of beer (your favourite)
  • 1 chicken stock cube
  • 2 heaped tsp of creme fraiche
  • 1 tsp sugar

For mustard and thyme mash;

  • 1.5kg potato such as Maris Piper
  • 2 heaped tsp Dijon mustard (or your favorite mustard)
  • tbsp of fresh thyme leaves finely chopped
  • 70g butter

Method

  1. Preheat your oven to gas mark 4/180°C/350°F
  2. Open your beer can and tip 1 quarter of the beer out and then add a chicken stock cube into the can. Season the chicken with salt and pepper, then place it on top of the can using the legs to stabilise it.
  3. Put in the oven and cook for 1 hour and 45 minutes.
  4. When you have 10 minutes or so left for the chicken, start to boil the potatoes.
  5. Take the chicken out to rest for 10 minutes whilst you start the gravy. Tip the beer into a sauce pan and boil on a high heat for about 3 or 4 minutes and then add in the same amount of water to match the beer. Bring to the boil, stir in the sugar and then turn down to simmer.
  6. Drain the potatoes in a colander. On a low heat add to the same sauce pan as you boiled the potatoes the butter, thyme and mustard until the butter is melted. Simmer for a minute or so and then add the potatoes back and mash into the thyme butter until it is a smooth consistency.
  7. Finally, stir in the creme fraiche to your gravy, carve the chicken and serve up!

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