For channeling your inner chef!




INGREDIENTS (serves 4 people)

100g thick cut bacon

4 chicken breatss

Dash of salt & pepper

2 tablespoons flour

1 tablespoon olive oil

1 x 330 ml can of Gold Brummie

1 small onion

200g new potatoes

2 tablespoons whole grain mustard

2 tablespoons brown sugar

4 springs fresh thyme

3 tablespoons of fresh parsley


  1. Heat a large pot with a little oil & fry the bacon until browned

  2. Remove with a slotted spoon and leave to one side

  3. Season the chicken with salt & pepper, then coat in a little flour

  4. Add to the pot and cook over medium-high heat until golden on the bottom, then flip onto other side

  5. Add the rest of the ingredients apart from the bacon and parsley (don't forget the beer!)

  6. Simmer for around 30 minutes until the chicken is cooked through

  7. Discard the thyme and stir in the bacon and parsley

  8. Enjoy!



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INGREDIENTS (serves 4 people)

1 x 1.8 kg whole free-range chicken

1 x can of Stirchley Lager

2 tbl spoons BBQ sauce

2 tbl spoons vegetable oil



1 tbl spoon smoked paprika

1 tspn cayenne pepper

1 tbl spoon coriander seeds

1 tspn cumin seeds

1 tspn sea salt

1 tspn freshly ground black pepper

1 tablespoon soft dark brown sugar


  1. Preheat the oven to 200c.

  2. Remove the chicken from the fridge and leave aside to come up to room temperature.

  3. Mix the ingredients for the rub, then drizzle the chicken with vegetable oil. Sprinkle over the rub and use your hands to spread it evenly over the bird.

  4. Open the beer and pour out around two-thirds of it (to drink of course!), remove the label from the can then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check if it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.

  5. Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky.

  6. Serve with potato salad and coleslaw.