Drunken Whole Chicken

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.