Beer can and leeks chicken

Author: Les Cultures de chez nous
Poulet à la canette de bière et aux poireaux
Preparation 30
Baking 75
Portions 4
Freezing No


  • 1 beer can of 355 ml half full
  • 30 ml (2 tablespoons) of steak spices
  • 1 packages (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 garlic head sliced in two
  • 1 chicken of 1.6 to 1.8 kg (3.5 to 4 pounds)
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Open beer can. With a bottle opener, drill few holes on top of the can.
  • Preheat BBQ over one side only at high heat, to get an indirect cooking heat.
  • Remove package containing giblets which are inside the chicken and set aside for another use. Degrease cavities over body and neck of chicken. Rinse inside and outside with cold water, then wipe well.
  • Generously season inside with steak spices. Stuff chicken with leeks and garlic. Brush inside with remaining steak spices.
  • Sit chicken over the can. Set over aluminium mold, set legs to stand it still. When grill is ready, set chicken over off side burner. Close lid and cook 1 h 15 to 1 h 30, until flesh is cooked and the skin crispy. The best cooking test to be sure chicken will be juicy is to use a thermometer. It should indicates about 180°F (83°C) when set inside a thigh.
  • Cool down 5 minutes, then remove slowly chicken from the can. Be careful, the beer will be very hot. Serve with leeks confit which is inside the chicken.

Chef's notes