bigfoodiemama

Right, it's 7.16 on a Saturday evening. GASP and eldest son are gone to a football game down the road ( not actually far enough away !), the baby is asleep in bed. I have just put a large proscuitto and mozarella pizza in the oven, I am drinking a cold beer, while watching the cookery channel......FANTASTIC!. I don't envy anyone getting dressed to go out, anyone at a party, anyone anywhere in fact...this is just lovely. The pizza was given to me last night by the FA after she, the blonde and I had shared a Friday night together. My text to her did say I would come round Friday night after doing the shopping and "would bring dinner" but she missed that section of the text and thought that I was most unsubtly suggesting it was time she cooked for us....as if I would ! She had bought pizza and had made a gorgeous Lambs Leaf and avacoado salad. We put the pizza aside ( she sent us home with one each)and polished off the salad wiht my Aruna Rogan Josh curry containing our ...

Ingredients 1 whole chicken 5lb 2 tablespoons olive oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub ( eg. Cajun) 1 can beer Directions Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your baking tray and place in the center of the oven, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken at 180 gegrees Celsius ( or in kettle BBQ with the cover on), for approximately 1 1/2 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed wi...