Tom Kerridge mocked for cooking chicken with can of BEER inside it

Tom Kerridge has been mocked for cooking chicken with a can of BEER inside it.

The TV chef said it makes the meat moist and tender.

But he was ridiculed by fans for not telling budding cooks the can of Red Stripe lager needed to be OPEN.

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Masterchef and Saturday Kitchen star Kerridge, 50, talked through the Beer can chicken BBQ recipe.

He said in the video: “You’re roasting a whole chicken with a can of beer inside it.

“So as it cooks, it steams alright?

“It bubbles away and helps keep it lovely and moist and tender inside.

“But we’re gonna add loads of flavours to this one.

“Salt, pepper, into the cavity.

“Then put the chicken on top of the can of beer alright.”

It is then put on a barbecue for an hour.

But foodies were quick to point out the one thing he forgot to mention.

Dave Martin said: “Tommy, maybe a good idea to make I clear to open the beer before insertion into said chicken.

“Wouldn’t like you to be sued by a numpty that inadvertently make a BBQ bomb.”

Chris Medcalf added: “This was exactly my thought.”

Steven Dickinson said: “Don’t some beer cans have a plastic ball inside for say a draught beer?

“Wouldn’t that melt?”

Andy Gilbery added: “Does the paint on the can not give off fumes?

“From my misspent youth, the first thing you’d do is burn the paint off before you make anything with it.”

Wayne Hanna said: “Tends to be a label but you’re right, I’d be taking that off for sure.”

But Jean Cooper added: “Looks so delicious like all your meals.”

Matthew Jenkins said: “This looks good.”

In the recipe Kerridge does explain the beer can needs to be opened.

He said: “Take your chicken and sprinkle it all over with salt and white pepper.

“Open the can of beer and pour out half of the beer, feel free to have a drink.

“Leave the rest in the can, it will help to keep the chicken moist as it cooks.

“Sit the chicken on top of the can, so the can is underneath its cavity, and season with salt and pepper.”

Two weeks ago Kerridge – who owns nine restaurants in the UK and has three Michelin stars – angered foodies over his pronunciation of ‘scone’.

In May, he hiked the price of his posh fish finger sandwich at his Harrods restaurant, from £18 to £27, as reported by What’s The Jam.

In October last year, Kerridge sparked fury by charging £37 for fish and chips at the same posh eatery.

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