So this is the way it went down.  I really love beer can chicken but like most good things I can’t leave it alone!  I have to put my twist on it, have a fiddle if you will. In this case it was to empty the beer and add a cup of Struttin White Albarino, onion, garlic and fennel frond to the can.  Up the chicken it went and onto the barbecue.  I start my chicken up the bum on very high heat, this gets all the juices flowing and the steam happening. So 500f to start, then after 20 minutes I bring it back to 325f and give it another hour. Remove from the barbecue and let rest for 15 minutes before removing from the stand and cutting.

We served with a crisp garden salad and of course the rest of the Struttin White.  This wine is a great example of  Albarino and the 6%  of Muscat Canelli adds a wonderful note of orange blossom and almond. 100% stainless steel fermentation gives rise to delicious minerality and crisp acidity. Proving once again Eric Ross wines know how to Strut their stuff!