This has to be the best and the only way to cook incredible delicious melt in the mouth chicken. Smothered in whatever your heart desires, be it BBQ with a fiery kick or a more delicate rosemary and lemon tang. Beer Butt chicken is a novel way of cooking a bird, but once you have done it you will wonder how you will ever cook chicken any other way in the future. Shoving the beer can up the chickens bottom is somewhat hilarious and a little unglamorous but who cares when it tastes like a Roman feast at the end!

All you need to do is grab a ton of ingredients and marinate the bird about 12 hours before cooking. We chose to use 4 large scoops of brown sugar, a good glug of soya sauce, an ample helping of BBQ sauce, a few chillies chopped up for a real kick and about a tablespoon of smoked paprika. Mix it all up and smother it all over the chicken. Make sure you cut the elastic holing the legs together. Place it in the fridge until you are ready to cook. Then when you are ready just pop it onto a can of dark beer or ale. Empty out about a 1/3 of the can or drink it before hand so their is space for it to let off steam! It takes a bit of patience and its a 2 person job if you get the giggles! Make sure its sturdy and but that beast in the oven and cook as usual.

Rustle up some balsamic potato wedges and a green salad and you are in for a delicious feast. 
The juices of the bird make a perfect rich gravy by just adding some flour to thicken over the hob, in the try the bird was cooked in, then thin out the mixture by adding a pint of water and simmer until you are happy with the thickness.

A nice weekend treat that will send your taste buds to heaven!  The best way to serve this is with a ton of friends and gallons of wine. A truly fantastic memorable meal thats so simple to create, tons of fun and will leave your guests laughing for weeks on end!