RECIPE: Drizzle and Dip Stout Roast Chicken by Sam Linsell


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.  🙂


Stout Roast Chicken, Drizzle


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.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comment ( 1 )

  • Michelle

    mmmmmm definitely gonna try this on sunday

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