Chicken, beer and a can-do attitude

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Jamie Oliver’s latest venture, Food Tube, is a YouTube network dedicated to cooking videos; his organic, interactive alternative to normal food programmes.

Here’s a recipe from it to try. Check if your barbecue lid fits over the chicken upright. If not, you can lay the bird out flat - you just need to decide which way you’re doing it before you prepare the chicken, then set the bird aside to come up to room temperature.

Meanwhile, set up your barbecue for the heat canyon technique (place the coals on opposite sides of the barbecue to make two heat walls with a cooler area in the middle to ensure consistent heat). Place a drip tray inside the middle of the barbecue. Cover with the lid and allow to heat up to around 175C/345F.

Pick the leaves from two rosemary sprigs and bash in a pestle and mortar with a drizzle of oil and a good pinch of salt and pepper, then rub over the chicken. Make sure the beer is room temperature, then pour out two-thirds of it and insert the rest of the rosemary sprigs into the can. Now for the tricky bit – use both hands to pull the chicken’s rear apart and carefully manoeuvre it on to the beer can. If you’re laying the chicken flat, make sure you position the can so the hole is at the top.

Place the bird upright on the middle of the barbecue, making sure the legs are pointing forward and cover with the lid. Cook for around one hour 30 minutes, or until golden and cooked. To check if ready, pierce a thigh with a knife – if the juices run clear, it’s done. Remove the bird to a board to rest for 10 minutes then carve.