- To marinade the chicken, use a sharp knife to cut out the wishbone and slash each leg a few times. Mix 70ml of the beer with the other marinade ingredients and cover the chicken. Seal in a bag or covered container and leave for 3 hours.
- Add the remaining beer, reseal and leave for another 24 hours.
- The tear and share bread can be made ahead and warmed through to serve. Preheat the oven to 160°C/gas mark 4. Coat the whole garlic bulbs with the oil and wrap in foil. Bake on a tray in the oven for 40 minutes until soft. When cool enough to handle, squeeze each clove out of the skin. Make a paste by pushing the cloves through a sieve, you will need 40g of the garlic paste.
- Stir the yeast into the warm water until dissolved. In a bowl, combine the sifted flour, salt and 30g of the garlic paste then slowly add the yeast and water while mixing (using a dough hook) for 5 minutes until smooth
- Cover with a cloth and prove for 15–20 minutes somewhere warm, before spreading out on a baking tray. Cover and prove again for another 15 minutes.
- Preheat the oven to 200°C/gas mark 6. Bake for 12 minutes until golden, then brush over the remaining garlic paste, some dried thyme and olive oil.
- Once the chicken has finished marinading, rub with the butter and season. Place the chicken on beer can chicken holder with the can (empty out a little beer so it’s not full) and cook on a hot barbecue for 40 minutes. If you don’t have a holder, try propping the chicken up in a deep oven tray. Baste the chicken a few times during cooking, and leave to rest for 15 minutes once fully cooked.
- For the chicken sauce, caramelize the onions in the oil in a heavy pan, then add the garlic, thyme and chicken bones for another 3-4 minutes. Add the Madeira and simmer down by three-quarters. Add the stock and bring to the boil, before reducing to a simmer and thickening until a sauce consistency is reached (it should coat the back of a spoon).
- Sieve the sauce to remove the flavourings and season as needed.
- Make the summer beans by softening the onions in the oil for a few minutes, before adding in the haricot beans and garlic. After 5 minutes add the liquids (stock and tomato juice), boil then simmer for up to an hour (the beans should be cooked through).
- Add the remaining ingredients (except the herbs and lime) and heat through for a few minutes. Add in the lime juice and fresh herbs when ready to serve.
- Serve as a sharing feast with the beans, bread, chicken and sauce all laid out on the table.
Recipe by Lisa Allen for The Organic Trade Board’s ‘Organic. Naturally Different’ campaign, courtesy of www.greatbritishchefs.com
There are more recipe in every issue of Yours magazine, out every fortnight on a Tuesday.
Make the most of the last few weeks of summer with this tasty barbecue dish
For the chicken: 2kg organic chicken 150g of organic butter 2g of salt 300ml of organic lager beer, in a can For the chicken marinade: 570ml of organic lager beer 90g of organic malt extract 2g of organic chilli powder 2g of organic mustard powder 2g of organic smoked paprika 2g of organic dark muscavado sugar 1 organic garlic clove, crushed For the chicken sauce: 600g of organic chicken bones, roasted 100g of organic onion, sliced 2 sprigs of organic thyme 100ml of organic Madeira 800ml of organic chicken stock 1 organic garlic clove 1 tbsp of organic olive oil For the summer beans: 200g of organic haricot beans 50ml of organic olive oil 100g of organic onion, finely diced 1 organic garlic clove, crushed 1l organic chicken stock 200ml of tomato juice 20g of organic chorizo sausage, diced 4 organic plum tomatoes, skinned, deseeded and cut into petals 80g of organic broad beans, podded 40g of organic runner beans, sliced 40g of organic green beans 40g of fresh organic peas, shelled 1 organic lime, juiced 1 pinch of organic basil, chopped 1 pinch of organic parsley, chopped 1 pinch of organic tarragon, chopped For the tear and share garlic bread: 3 bulbs of organic garlic 1 tbsp of organic olive oil, plus extra to drizzle 30g of organic fresh yeast 325ml of warm water 450g of organic strong bread flour 1 tsp salt 1 tsp organic dried thyme
Time: 2 hours Serves: 4 Nutrition: n/a