Many* of you have requested the recipe for Coq au Can after seeing the
photos. I’m sure you can try out different liquids in the can (wine is
bound to work, and I reckon Coke might as well), as well as dry spice
rub on the chicken skin.
2 tbsp olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
2 tbsp chopped fresh thyme leaves, or 1tbsp dried thyme (we used rosemary) Smear the olive oil and seasoning on the outside of the chicken and
then a bit inside as well. Put the beer can in the chicken as
demonstrated by my capable assistant, then roast it, upright, in the
oven. Oven temperature should be 350°F – I think you could start with
a slightly higher heat, to crisp up the outside of the chicken.
Apparently you can also use an open can of baked beans (take off the
label) instead of the beer – the chicken juices flavour the beans,
which makes a good side dish. Obviously, be careful when separating
can and chicken – we used tongs to hold the can still. The chicken is
best served immediately as it dries out quite quickly. (* three)