Beer Can Chicken

I just had to tick this off my culinary bucketlist. The idea seems so hipster and "cool" that I had to try it for myself. Roast chicken drippings, stewing together with yeasty beer - bubbling away to create something that would surely be magical and delicious.

Beards, tattoos and fedora hats aside, I didn't feel any smack in the mouth POW moment; no glorious revelation. This recipe to me did not feel like the roast chicken revolution I was expecting. Don't get me wrong - it was really delicious, but I wouldn't have been able to tell a beer can chicken from a regular one.

Did I do something wrong? The wrong beer? Try it for yourself and you be the judge.

BEER CAN CHICKEN

Empty out half a large can of beer (husbands are good for this purpose).
Squeeze the juice of 2 lemons all over your chicken and inside the cavity.
Season with salt, pepper and other herbs of your choice - I used rosemary.

It's good to have a second pair of hands to help with the next part.
Place the half-empty beer can in the centre of a baking tray and carefully pull the chicken over the can.

WARNING: Do not perform last procedure with someone who will make it *awkward*

Bake at 175 Celcius for 1-1.5 hours depending on the chicken size.
The chook is ready when the juices run clear from the thigh when stabbed.