Beer Chicken By The River
recipe BY SARAH GLOVER • PHOTOGRAPHY BY nick jaffe
Riverhawk Ranch is the kind of place you’d like to have. The perfect escape plan. Right by Byron Bay. It was here that we cooked an afternoon BBQ and told Dad jokes by the Rover.
1 x 400 g tin black beans
1 red onion, diced
handful of rosemary sprigs
1 x 330 ml bottle Stone & Wood green lager beer
1 large chicken
Light your fire and let it burn down until you obtain a medium heat.
Empty the tin of beans into a bowl and drain off the liquid. Add the onion, rosemary, paprika and salt and toss until combined. Load about half the mixture back into the tin and top it up with beer. Sit the chicken on the top of the can, and rub with more paprika and salt.
Place on a grill over the fire and allow it to smoke – it should take 1 to 1.5 hours. Let it cool and dig in. The chicken is great as it is but it is also really good in taco shells, with the bean mixture (both from the tin and the bowl), some cheese and a nice fresh salad. And more beer of course.