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Thanks to Brett Morison for this great recipe (and photo) – he BBQ’s all year round!


2 Great Farm Chickens


For the rub

• 1 teaspoon dry mustard

• 1 teaspoon paprika

• 1 teaspoon salt

• 1/2 teaspoon finely chopped garlic

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon freshly ground black pepper

• 1 whole chicken, 4 to 5 pounds

• 2 tbsp Stainswick Farm Cold Pressed Rapeseed Oil

• 1 can beer and fresh rosemary




  1. In a small bowl combine the rub ingredients.
  2. Baste the Great farm chicken with the rub and stuff the top with rosemary
  3. Open the beer cans and pour (or drink) off half of the beer. Slide the chickens over the top so the can fits inside the cavity.
  4. Transfer the bird to the BBQ, keeping the can upright. Carefully balance the bird on its two legs and the can. BBQ (not directly over the coals or burners) until juices run clear, ususlly 1-1/4 to 1-1/2 hours.
  5. Carefully remove the chicken and the can from the grill
  6. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm