Ingredients

Method

• 1 free-range whole chicken
• 2 T olive oil
• 1 T chicken spice
• 1 x 340ml can beer
• 6 sage leaves
• 5 T Woolworths garlic butter
• 6 potatoes, peeled and parboiled
• 2 T duck fat
• sea salt and freshly ground pepper, to taste

Method

Ingredients

1. Prepare a kettle braai. When the coals are ready, push half to one side. Rub the chicken with the olive oil and spice.

2. Pour out half the beer and add the sage leaves to the can. Place the chicken over the beer can, pushing the can into the cavity. Place on the braai and cover. Braai for 45 minutes, then check. If not cooked, braai for a further 15 minutes.

3. Rub the potatoes with duck fat and season. Place in a foil container and add to the braai while the chicken is cooking. Remove after 45 minutes.

4. When the chicken is ready, remove the can and rest, breast-side down, for 15 minutes, loosely covered with foil. Serve with the potatoes.

Cook's note: This retro recipe deserves a second chance! The beer adds a malty flavour and keeps the chicken moist, and adding herbs to the beer amps it up even more. Make sure to use a can that doesn't have a foil or plastic wrapper as it will melt.

Find more braai recipes here

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana