BUTT CHICKEN WITH CAJUN SPICES

I have been aware of beer can chicken for some time and the novelty factor has always made me want to give it a go.. Its not clever but I can't help but smirk at the sight of a chicken sat upright. It's not classy but it very cute, besides this blog is less about fine dining and more about home cooking. So if you are a bit to grown up to find  a chicken with a can of beer up its bum even the slightest bit endearing then remove the can before serving!!!!!

First of all the Cajun seasoning. I decided to make half the volume, I still had a fair bit left over which will store well in an air tight container and is great for wedges or most meats. Obviously if you are an American or indeed anyone who has a great cajun seasoning recipe, do use your own. but if your're Joe public in Britain here is the full recipe. I guess you could try and use supermarket brand but I would be concerned it may end up lacking in flavour. Let me know if you do.

Cajun seasoning

- 2 tbsp ground paprika
- 1 -2 tbsp good sea salt
- 1/2 tbsp ground black pepper
- 2 tbsp cayenne
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 1 tbsp garlic powder (not garlic salt)
- 1 tsp dried roasted chilli flakes

Spoon all the ingredients into a clean jar. put the lid on, and shake well to combine everything thoroughly. Whizz into a powder in a mini chopper.

Recipe-

- 1 x 1.5kg chicken
- 1 x 440ml can of beer or lager
- 3 bay leaves
- a large sprig or two of fresh thyme
- 1 spring onion
- 3 cloves of garlic, lightly crushed
- 1/2 red jalapeno chilli ( I could only get green)
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 25g unsalted butter
- salt and freshly ground black pepper
-1 tbsp cajun seasoning ( see above)

Preheat the oven to 200 C/400 F/gas mark 6. Season the chicken cavity with salt and pepper. Open the beer can and take a sip. Then shove the bay leaves, thyme,spring onions garlic and jalapeno (my keyboard doesn't have the squiggle above the n) into the can. Stand it in a roasting tray, then push the chicken down onto the can. Most of it should go into the chicken and you can use the legs to help it balance.

Mix together the olive oil, cajun seasoning and cumin. brush it all over the chicken. roast in the oven for about 1 hour 15 minutes, basting 2 or 3 times with the olive oil mixture. The steam from the beer will cook the chicken faster than a usual roast so if your are using a smaller chicken adjust the time accordingly to avoid over cooking.

When cooked remove the chicken from the can and set aside. tip the contents of the can into the tray and cook over a high heat for until reduced by two thirds, then stir in the butter. Serve with a nice homemade colslaw.

CSI TOP TIP - Take care firstly putting the chicken in the oven, it will need support not to topple over and secondly and more importantly when removing the chicken from the oven as you could spill hot beer on yourself.

As always - stunning presentation ha ha!

I got this recipe from ' Leon family and freinds' by Kay Plunkett Hodge and John Vincent