BEER BUTT CHICKEN 🍻


Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: mains, easy
Serves: 4 | Prep time: 30 mins | Cook time: 1-1.5 hours

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Get ready for the juiciest and flavourful chicken you’ve ever had. The beer can steams the chicken from the inside and makes the chicken super moist. This beer butt chicken recipe is super easy and gets rave reviews every time. The instructions seem long, but it’s actually pretty simple – it just took longer to describe the steps than to actually do it.

The first time I’ve ever had Beer Butt Chicken was at a Thanksgiving dinner with my friends in Melbourne. It was so damn good and moist! It also looked pretty fun to make. Apparently it’s a super common thing for people to make over the fire during camping season – which probably explains why I’ve never heard about it since I’m not much of a camper. This recipe is adapted from AllRecipes and we’ve made it at least half a dozen times in the past couple years with a few tweaks. I think it’s going to be a regular Christmas tradition for us since it always gets rave reviews!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Half an onion, diced
  • 2 cloves garlic, roughly chopped
  • 4 peppercorns
  • 1 can beer (any beer will do)
  • 1/2 stick butter (60g), melted
  • 1 Tbsp salt
  • 1 Tbsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning (or just thyme or rosemary)
  • 1 whole chicken
  • Veggies (you can use whatever veggies you like. These are a few of my favs to roast):
    • 2 carrots, diced large
    • 4 cloves garlic, whole or roughly chopped
    • 1 large onion, diced large
    • 1/4 Jap/kent pumpkin, diced large

Directions:

Preheat the oven to 175˚C (350˚F). Change the racks around the oven to accommodate the height of the chicken standing upright later.

Wash the outside of the beer can and pat dry. Wrap aluminum foil around the outside of the can, leaving the top and bottom uncovered. Open up the beer and drink half of it. Add the diced onion, garlic and peppercorns into the beer can. Gently swish it around to mix it.

Rinse your whole chicken and pat dry. Grease the outside of the can with some oil (super important step to help you remove the can later). Stuff the can of beer into the butt of the chicken about halfway. The chicken and beer should sit upright. Put the chicken in the middle of a deep baking pan and distribute the diced veggies evenly around the chicken. Use a couple of the veggies and plug the hole of the neck of the chicken.

In a small bowl, melt the butter and add in the garlic powder, paprika, salt, pepper and Italian seasoning. Mix well.

Undermine/loosen the skin around the chicken (especially over the breast and the thighs – you can make small slits in the skin to make it easier). Add 1/2 of the butter mixture under the skin on all sides. Massage the mixture under the skin to evenly distribute around the whole chicken. Rub the rest of the butter mix on the outside of the chicken.

With your saucy hands, rub the veggies in the tray to soak up some of the sauce. Add a drizzle of olive oil, salt and pepper to the veg and mix.

Put the whole pan into the preheated oven and roast until the skin is golden brown and the meat is no longer pink at the bone and the juices run clear. The timing will depend on the size of your chicken. I bought an average sized chicken and it took 1 hour. Larger chickens can take 1.5 hours. I suggest you check on it at 45 minutes in.

An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

When it’s done, remove it from the oven and let the chicken rest for 10 minutes before carving. When ready to carve, gently remove the beer can – be careful it will be hot! Serve with the veggies. Make sure you drizzle the drippings in the pan over the chicken and veg!

Tip: I find it easiest to remove the can by pushing the chicken downwards onto the can to release the seal around the can and then gently remove it with oven mitts or tongs.

If you slice it when hot, the moisture will evaporate and dry out your chicken. By letting it rest, you’re keeping the juices inside and allowing it to cool at the same time. 

Summarized Recipe:

Beer Butt Chicken 🍻

Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: mains, easy
Serves: 4 | Prep time: 30 mins | Cook time: 1-1.5 hours

Ingredients:

  • Half an onion, diced
  • 2 cloves garlic, roughly chopped
  • 4 peppercorns
  • 1 can beer (any beer will do)
  • 1/2 stick butter (60g), melted
  • 1 Tbsp salt
  • 1 Tbsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning (or just thyme or rosemary)
  • 1 whole chicken
  • Veggies (you can use whatever veggies you like. These are a few of my favs to roast):
    • 2 carrots, diced large
    • 4 cloves garlic, whole or roughly chopped
    • 1 large onion, diced large
    • 1/4 Jap/kent pumpkin, diced large

Directions:

  1. Preheat the oven to 175˚C (350˚F). Change the racks around the oven to accommodate the height of the chicken standing upright later.
  2. Wash the outside of the beer can and pat dry. Wrap aluminum foil around the outside of the can, leaving the top and bottom uncovered. Open up the beer and drink half of it. Add the diced onion, garlic and peppercorns into the beer can. Gently swish it around to mix it.
  3. Rinse your whole chicken and pat dry. Grease the outside of the can with some oil (super important step to help you remove the can later). Stuff the can of beer into the butt of the chicken about halfway. The chicken and beer should sit upright. Put the chicken in the middle of a deep baking pan and distribute the diced veggies evenly around the chicken. Use a couple of the veggies and plug the hole of the neck of the chicken.
  4. In a small bowl, melt the butter and add in the garlic powder, paprika, salt, pepper and Italian seasoning. Mix well.
  5. Undermine/loosen the skin around the chicken (especially the breast and thighs – you can make small slits in the skin to make it easier). Add 1/2 of the butter mixture under the skin on all sides. Massage the mixture under the skin to evenly distribute around the whole chicken. Rub the rest of the butter mix on the outside of the chicken.
  6. With your saucy hands, rub the veggies in the tray to soak up some of the sauce. Add a drizzle of olive oil, salt and pepper to the veg and mix.
  7. Put the whole pan into the preheated oven and roast until the skin is golden brown and the meat is no longer pink at the bone and the juices run clear. The timing will depend on the size of your chicken. I bought an average sized chicken and it took 1 hour. Larger chickens can take 1.5 hours. I suggest you check on it at 45 minutes in.
    • An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  8. When it’s done, remove it from the oven and let the chicken rest for 10 minutes before carving. When ready to carve, gently remove the beer can – be careful it will be hot! Serve with the veggies. Make sure you drizzle the drippings in the pan over the chicken and veg!
    • Tip: I find it easiest to remove the can by pushing the chicken downwards onto the can to release the seal around the can and then gently remove it with oven mitts or tongs.
    • If you slice it when hot, the moisture will evaporate and dry out your chicken. By letting it rest, you’re keeping the juices inside and allowing it to cool at the same time. 

Vegetarian Chili (Tomato Lentil Soup)


Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: soups, mains, vegetarian, healthy, easy
Serves: 4-6 | Prep time: 20 mins | Cook time: 1 hr

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This soup may not look like much, but it’s SO good, healthy and really filling! The softened texture of the blended lentils resembles a minced meat texture and the combination of spices in this soup makes it taste kind of like a southern chilli – but vegetarian. The lentils pack a load of nutrients and fibre which makes this a really filling soup, perfect to keep you full when you have a busy day at work.

This recipe is adapted from RecipeTinEats with a few minor adjustments.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 Tbsps olive oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 3 stalks of celery, diced
  • 1.5 litres (6 cups) chicken stock
  • 400g (1 can/14oz) crushed tomato
  • 2 cups (400g) green lentils, rinsed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1.5 tsp ground paprika
  • 2 dried bay leaves
  • Salt & pepper to taste
  • Optional: lemon zest, lemon juice and chopped parsley for serving

Directions:

In a large pot over MED heat, sauté the garlic and onion in 2 tablespoons of olive oil until fragrant (~30 seconds).

Next, add in the carrot and celery. Sauté until the vegetables are soft and easy to break with a spoon. You can put a pot lid on to help quicken this step so the veggies steam and cook faster.

Once the vegetables are soft, add in the rest of the ingredients to the pot: chicken stock, crushed tomato, lentils, cumin, coriander seed, paprika, and bay leaves. Bring the soup to a boil on high heat, then turn the heat down to low and cover the pot with a lid. Let it simmer until the lentils are cooked (30-45mins).

Once the lentils are cooked, remove the the bay leaves and use a stick blender to blend the soup a few times until you get a chunky consistency (or more if you prefer a smoother soup). Salt and pepper to taste. Enjoy!

Optional: before serving, drizzle some lemon juice and lemon zest over the bowl with chopped parsley. Serve with bread or on its own.

Summarized Recipe:

Tomato Lentil Soup

Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: soups, mains, vegetarian, healthy, easy
Serves: 4-6 | Prep time: 20 mins | Cook time: 1 hr

Ingredients:

  • 2 Tbsps olive oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 3 stalks of celery, diced
  • 1.5 litres (6 cups) chicken stock
  • 400g (1 can/14oz) crushed tomato
  • 2 cups (400g) green lentils, rinsed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1.5 tsp ground paprika
  • 2 dried bay leaves
  • Salt & pepper to taste
  • Optional: lemon zest, lemon juice and chopped parsley for serving

Directions:

  1. In a large pot over MED heat, sauté the garlic and onion in 2 tablespoons of olive oil until fragrant (~30 seconds).
  2. Next, add in the carrot and celery. Sauté until the vegetables are soft and easy to break with a spoon. You can put a pot lid on to help quicken this step so the veggies steam and cook faster.
  3. Once the vegetables are soft, add in the rest of the ingredients to the pot: chicken stock, crushed tomato, lentils, cumin, coriander seed, paprika, and bay leaves. Bring the soup to a boil on high heat, then turn the heat down to low and cover the pot with a lid. Let it simmer until the lentils are cooked (30-45mins).
  4. Once the lentils are cooked, remove the bay leaves and use a stick blender to blend the soup a few times until you get a chunky consistency (or more if you prefer a smoother soup). Salt and pepper to taste. Enjoy!
  5. Optional: before serving, drizzle some lemon juice and lemon zest over the bowl with chopped parsley. Serve with bread or on its own.