- 1 can of cider, ginger beer, beer, Coke, apple juice or grape juice
- 1 chicken
- 1 to 2 tots (15g to 20g) chicken spice or rub
- 4 to 8 medium to large potatoes
- meat thermometer
A ‘man-oven’ is simply a kettle braai or kamado-style cooker.
Braai temperature: Medium to hot coals
- Open the chosen can of cool drink/cider/beer/juice and drink a third. Let the remaining contents reach room temperature. Using an old-style tin opener, make a few additional holes in the top part of the can.
- Light a charcoal fire and set up your man-oven for indirect grilling. In a kamado-style oven this means using the deflector plate; in a kettle braai this means having two heaps of coals on the sides of the bottom grid, leaving the middle open.
- If relevant, ensure you remove the bag of giblets from the chicken’s cavity.
- Rub the chicken inside and out with the seasoning.
- Push the can into the cavity of the chicken.
- Stand the chicken upright (with the can inside also upright) in the centre of the top grid of your man-oven, and pack the potatoes around it.
- Close the lid of your man-oven and bake the chicken for 1 hour over medium to hot coals. (If your man-oven has a control for temperature, this will be at 180°C.) Make sure that the bottom and top air vents are open, otherwise the coals will die.
- Don’t open the lid for the next 50 minutes.
- After 50 or 60 minutes the chicken will be ready. The skin will be crisp and some of the liquid from the can will have steamed into the chicken, making the meat moist and giving it more flavour. Chicken is done when its internal temperature is 77°C on your meat thermometer.
- Remove the chicken from the man-oven, discard the can and its leftover liquid, and let the chicken rest for a few minutes before carving it.
- Serve with the potatoes, which will by now have crisp skins and be completely soft inside.
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