Coq au can

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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. 

Here it is: 

1 4lb whole chicken 
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)

 

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