Serves 4-5
This unusual braai/steam method gives excellent results. The beer or ginger beer creates moisture and flavour in the cavity while the chicken is cooking, keeping the meat beautifully juicy. The steam also helps the seasonings to penetrate throughout the meat. A firm favourite of our traditional South African braais.

You will need

1 large free range fresh chicken
1 t (5 ml) Ina Paarman’s Chicken Flavour Stock Powder
2 t (10 ml) Ina Paarman’s Braai & Grill Seasoning
1 x 340 ml can of beer


Mix the Stock Powder and Seasoning together and sprinkle one third of the mixture inside the chicken’s cavity. Rub the rest into the skin. Drink a ¼ of the can of beer and then remove the top completely with a can opener. Soak two small pieces of braai wood in hot water for 20 minutes.
Prepare a medium fire and arrange it as follows:

  • Move the coals to the sides of the kettle braai, leaving an empty space in the middle. Place the soaked wood directly on the coals to give off smoke. “Sit” the chicken over the open can of beer, so that the drumsticks reach down to the bottom of the can and the bird sits upright.
  • Position the chicken on top of the grid over the middle section. Cover with the lid. Open the top vent about a third of the way. Cook, without opening the lid for 40 minutes.
  • After 40 minutes turn the bird to face away from you and cook for another 15 – 20 minutes until the juices in the thickest part of the thigh run clear when pierced with a sharp pointed knife.
  • Protect your hands with two wads of paper towels and lift the bird together with the can onto a wooden carving board. Cover lightly with foil or greaseproof paper and rest for 10 minutes before carving. Discard the can.

Delicious with hot garlic bread and a tossed salad. Dress the salad with our Creamy Herb Salad Dressing.