This is it, the grand finale of Old Bay October. And what a month it’s been. And what a meal to end it on. This is the meal that the fussiest eater in the world declared “This is the best chicken you have ever made”.
You need to remember that before you see the picture.
Oh Lord….here it is….
Oh, the indignity!
I’m so sorry chicken. Really I am. It was bad and weird for me too. Probably not as bad as for you, but bad all the same.
Sigh. And remember.
The things I do for this blog. Including now, shoving a beer can up a chicken’s clacker.
Old Bay Beer Can Chicken – The Backstory
Do you ever get that thing where out of the blue you hear a word or phrase and then all of a sudden you start hearing it everywhere? Well this exact thing happened to me with Old Bay and beer. First thing, along with the Old Bay, Yinzerella sent me a book full of Old Bay recipes. All of which contained Old Bay…and a can of beer. In most instances the instructions were to drink the beer before, during or after making the Old Bay recipe.
Then, I was randomly flicking through an issue of Australian Gourmet Traveller one afternoon during Old Bay October and came across an article where various chefs were asked their favourite way of cooking chicken:
p 107: Lachlan Colwill
For me, the best and only way to roast chicken is the beer can method.
I had heard of the beer can chicken method but I had never in my life planned on making one. However, I’d already read the Old Bay Book from Yinzerella. Then I turned the page and leaping off the page at me was:
p108 and Daniel Pepperell’s Peroni Can Old Bay Chicken.
I felt like my whole life had been leading up to this. This was meant to be. Old Bay Beer Can Chicken. Of course!!!
However, Peroni schmeroni. In my very first post in Old Bay October I spoke about this being a Maryland and Melbourne collaboration. So I used what the ads (if there were beer ads on tv anymore) would tell you is “the best cold beer”, the ubiquitous Victoria Bitter aka Vic aka VB. Brewed right here in Melbourne.
Also, we happened to have a can of it in the house. And I’m a tight arse who was not about to spend money on something I do not drink.
So, here we go. Rub a chicken with a mixture of olive oil and heaps of Old Bay.
Find someone who will happily drink half a can of beer of their choice for you.
Do the necessary with the can.
Pop in a hot oven.
And voila. The BEST CHICKEN EVER.
I served mine with some broccoli and garlic crumbs and some rosemary and bacon crispy potatoes.
This really is a fabulous way to cook chicken. The skin gets lovely and crispy as all the fat drains off, the meat stays tender and juicy due to the steam effect of the beer.
If you do not like the taste of beer, no problem, neither do I and in fact, this was my major worry with this – that it would taste beery. It doesn’t at all.
The Old Bay Beer Can Chicken looks totally ridiculous. You will also most likely feel like some sort of sex pest when making it.
Is it worth the indignity?
Given the praise from the fussy eating one, this is going on high menu rotation. I would love for you to make it and give me your thoughts!
What a way to end Old Bay October! I love experimenting with new flavours and I think I really put Old Bay through it’s paces.. To finish with a dish that is both totally bonkers and utterly delicious was the best way to end the “month”.
Have a fabulous week.