Drunken Whole Chicken

The reduced sauce is heaven

The reduced sauce is heaven

After St. Patrick’s day there is always a little leftover beer and cider from the festivities. This is a fantastic way to use up some of it along with a whole chicken. The flavors of the roast meat and vegetables mixed with the booze create a fantastic sauce. Make sure to use a dry hard cider (not sweet).

This is not to be confused with Beer Can Chicken.

Beer Chicken

  • 3 1/2-4 lb chicken
  • 2 large carrots cut into large chunks
  • 1 1/2 lbs potatoes skin on cut into chunks
  • 1 medium onion diced fine
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 tbsp chopped fresh sage
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1 bottle good ale
  • 1 cup dry hard cider
  • Salt/pepper

Trim excess fat from chicken. Salt and pepper the inside and outside of bird. In a large stock pot place the vegetables and spices evenly over the bottom. Sprinkle with salt and pepper and place chicken breast side up on top of them. Add stock, wine, beer and cider and bring to a boil then simmer, uncovered, for 15 minutes. Place in the middle of an oven at 400 degrees and roast uncovered for 30 minutes basting with the pan juices. Cover and roast for 20 minutes more. Uncover and continue to roast, basting often, until chicken is done and vegetables are cooked through, about 25 minutes. Remove chicken to a cutting board and let rest for 15 minutes before slicing. Remove vegetables to a serving platter, discard bay leaf. Bring the remaining liquid to a boil and then simmer until reduced by half. Serve the chicken on top of the vegetables drizzled with the pan sauce.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Italian, Recipes and tagged , , , . Bookmark the permalink.

10 Responses to Drunken Whole Chicken

  1. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  2. Thank goodness no beer can up the butt! Your chicken looks so juicy and deliciously appealing. It is like a Sunday roast, but with chicken. Well done.

  3. Absolutely beautiful!

  4. Reblogged this on cadesertvoice and commented:
    MUST try this!

  5. Rachel says:

    Oh mmmmm! And, so pretty… hungry NOW!

  6. Caroline says:

    Mmm sounds so hearty and delicious….I love beer chicken!!

  7. Eva Taylor says:

    Boy that does look so flavourful and tender and moist. I hadn’t thought about using the cider but it makes sense…I’m book marking to give it a try…I think we may even have a bottle of cider in the wine fridge!

  8. ChgoJohn says:

    That’s a good looking plate of food there, Greg. I’ve never tried anything like this and it looks like it’s time to do something about that.

  9. Pingback: Sunday Suppers: Beer and Apples | Rufus' Food and Spirits Guide

  10. Looks fantastic – and that’s just how I love the gravy, beautiful consistency! And even better than beer – hard cider!

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