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by David Ponte, Lizzy Barber and Jamie Barber from 'Carnival! – Recipes for a Brasilian Street Party' (Quadrille)

In Brasil, roast chicken is sometimes known as ‘television chicken’ (frango de televisão) because the family dog can often be found with its head pressed to the oven, watching it cook.Ìý Our television chicken uses the flavours of a caipirinha and Ìýa can of cooking method to create a succulent, sweet and Ìýsticky roast that can be cooked on the barbecue or in the oven.Ìý The can means that the chicken steams from the inside out, making the meal extra juicy and Ìýtender.

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Cooking Time: 60mins approx

Prep Time: 15mins

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Serves 4-6

1 medium chicken (about 1.5–1.8kg)

Olive oil, for drizzling

5 sage leaves, finely chopped

2 tbsp cachaça

1 tbsp soft brown sugar

Sea salt and Ìýblack pepper

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For the steam marinade

Juice of 2 large limes

2 tbsp soft brown sugar

3 tbsp cachaça

3 garlic cloves, finely chopped or crushed

½ tsp sea salt

2 tbsp olive or rapeseed oil

5–6 large sage leaves, finely chopped

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1. Light the barbecue (preferably one with a lid), and Ìýlet the flames die down before starting to cook, or preheat the oven to 200C/400F/gas mark 6. (If using charcoal, put most of the hot coals around the edges so there is indirect but even heat in the middle. If using a gas barbecue, set it to medium.)

2. Remove and Ìýdiscard the giblets and Ìýany excess fat in the cavity of the chicken. Rub it with a little olive oil, then rub it inside and Ìýoutside with salt, pepper and Ìýchopped sage. Put all the ingredients for the steam marinade in a jug and Ìýstir to dissolve the sugar.

3. Take an empty can and Ìýpeel off any labels. Wash it out well, then pour in the marinade ingredients. Wrap the outside of a small heavy-based roasting tin with kitchen foil, then place the can in the middle. Sit the chicken on the can so that the top of it enters the cavity and Ìýthe bird is upright. Spread out the legs to support the bird's weight. Take a squeezed lime half and Ìýpop it into the neck of the chicken to make a plug, or cover the neck cavity with foil to prevent the steam escaping while it cooks. Roast for 45–55 mins, until the chicken is almost cooked.

4. Mix the remaining cachaça and Ìýsugar and Ìýcarefully brush it over the chicken. Cook for 10–15 mins, until golden and Ìýthe juices run clear. Remove and Ìýlet rest for 10–15 mins. Carefully transfer to a serving plate, carve and Ìýserve it drizzled with the marinade, which will have reduced to a thick and Ìýtasty sauce.