Beer can chicken on the 'que

Beer can chicken on the barbeque last night - if you haven't tried it, I highly recommend it. Tasty, juicy, tender fall-off-the-bone chicken flavoured on the outside with onion, garlic, parsley, basil, rosemary, salt and pepper and perched on a tall-boy of Rickard's Dark... YUM! And the potatoes and carrots that cooked in the beer drippings were amazing!

Instead of more of the Rickard's Dark, I paired it with a 2008 Peller Estates Chardonnay. A perfect complement for the seasonings inside and outside the chicken.

Now we're cooking down the skin, bones and bits of chicken in more Rickard's Dark and a bit of the Chardonnay for a wonderful home-made chicken stock...