* 1.5kg free range Chicken
* 6 tablespoons Taco mix, El Paso taco mix or a seasoning rub of your choice
* 2 tablespoons Olive oil
* 440ml can of Beer or Lager
* 1 tangerine or orange (optional)

===Method===
* Wash the outside of the beer can
* Remove the parson's nose, any giblets, bags, tranklements etc. from the Chicken
* Cut off and discard the Parson's nose.
* Rinse inside and out under cold running water and pat dry with kitchen towel
* Rub 1 tablespoon of the Taco mix into the cavity of the bird
* Rub the outside of the Chicken with the Olive oil and coat with 3 tablespoons of Taco mix
* Seal the neck of the bird by folding over and skewering with skewers or cocktail sticks
* Open the Beer and toast the start of the proceedings with about a ¼ of the beer - you don't want a full can
* Punch a few holes around the empty top-part of the can
* Add the remaining rub to the Beer tin
* Sit the Chicken on the Beer can in a baking tray and balance it on its legs. A small chicken sits quite happily; a large chicken might be a bit trickier
* Cut the top off the tangerine so the juice can run down while it cooks, affix with a cocktail stick into the top cavity (see photo) and add the cut slice as a hat!
* Place the baking tray in the bottom of the oven
* After 30 minutes, reduce the heat to 180° C ( 350° F - Gas 4)
* The Chicken should be cooked in about 1.5 hours [total cooking timw], depending upon the size of the bird. Check every 15 minutes towards the end. It is done when the juices run clear if the deepest part of the flesh (eg the thigh) is pierced with a metal skewer or sharp knife
* Remove the Chicken extremely carefully with Oven gloves and tongs if needed.
* Allow to rest for 10 minutes before carving

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