How about Stout Roast Chicken this weekend?
Top South African food stylist and Drizzle and Dip blogger, Sam Linsell uses a secret ingredient to her all-time favourite roast chicken recipe that results in the most succulent bird.
“Instead of using wine or verjuice, I have adapted the recipe with Castle Milk Stout,” said Sam.
The onions and carrots, which roast slowly with the chicken and the honey adds a sweet element to offset the bitterness of the stout.
The beer adds a rich savoury flavour to the sauce, which reduces to a delicious jus to serve with the meat.
“It is so delicious, you will grab a spoon and sip it like a broth”.
Try it and let us know what you think. 🙂
Drizzle and Dip Stout Roast Chicken
- 1 whole large free-range chicken, trussed
- 1 onion peeled and roughly chopped
- 2 carrots roughly chopped
- 250ml (1 cup) Castle Milk Stout
- 125ml (1/2 a cup) chicken stock (1 x chicken or veg stock cube)
- 1 Tbs finely chopped rosemary + 4 – 5 extra sprigs for the pan
- 2 Tbs chopped parsley
- 4 cloves of garlic crushed
- 1 tsp Dijon mustard
- 3 Tbsp honey
- 3 Tbs olive oil
- Salt and pepper
- Preheat the oven to 200 C / 400F.
- Place the chicken, onions and carrots in a deep-sided roasting pan.
- Mix all the liquid, mustard, honey, garlic and herbs together and pour this sauce over the chickens and into the cavity.
- Drizzle over the olive oil and season the chicken with salt and pepper.
- Roast uncovered for 1 1/2 hours and until the chicken is cooked.
- Turn the chicken over halfway through so that the underside gets golden brown and crispy too. Finish it off with the last browning on the breast side at the end.
- Strain the pan juices, onion and carrot and use this delicious jus as your gravy.