If you haven't heard of it by now, you're missing out. The Beer Bird is the latest craze to hit our braai besotted nature. We reckon it just makes Extreme Potjie, because, well... You are kinda creating a potjie up the bird's butt. There's gurgling, I just wouldn't get close enough to hear it.
Ignore the crass humour. The Beer Bird is probably one of the best chicken dishes you'll EVER have. S'true. Every good potjie-up-the-bum needs a recipe, so without further ado:
Chicken with a beer up its bum
1 Large Chicken
Oil
Chilli Sauce (use our green and red chilli sauce if you like, or substitute)
Aromat
Mixed Herbs
Lemon Wedges
Clean out the chicken. Baste the outside AND inside with all the spices - to your taste. I suggest get the wife to pour oil into your hands and then load you up with spice. Then just roll on the slap 'n tickle. Show the bird who's boss. If you know what I mean.Drink 2-3 small sips out of the beer (we used Hansa). Plomp the bird on top. Then I'd say about 90 minutes in a Weber (the whole convection current thing does well), medium to hot fire that has enough in it to last the 90 minutes.
Look at him. Doesn't he look almost human? Like a wrinkly old GrandPa being warmed up in front of the log fire. Mmmmmmm.
Credits: Thanks to fellow Beer Bird helpers: Danie Kotzee, Claire Taylor and the one and only Dr Chantal Hadfield!)
