• 1 chicken approximately
  • 1 355 ml beer can (empty)
  • 30 ml (2 tbsp) steak spice
  • 1 250 gr package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 1 garlic bulb, sliced in half
LeeksFind our bag in yourlocal grocery store


  • Preheat the BBQ to high on one side only to allow the chicken to cook by indirect heat .
  • Remove the fat from the body cavity and neck of the chicken. Rinse inside and out with cold water then dry with absorbent paper towels. Season the inside generously with the steak spice. Stuff the chicken with leeks and garlic. Rub the outside with the remainder of the steak spice.
  • Sit the chicken on the beer can and place in a suitable aluminium pan. Position the chicken’s legs to balance the chicken on the can.
  • Once the grill is ready, place the chicken on the side of the BBQ where the burner is turned off. Close the cover and cook for 75 to 90 minutes until fully cooked and the skin is crispy. The best way to be sure that the chicken remains moist is to use a thermometer which should indicate about 83 ºC (180 ºF) when inserted into a thigh.
  • Allow to stand for 5 minutes before removing the can. Serve with the leeks confit from inside the chicken.

Chef's notes