Drizzle and Dip Stout roast chicken

 

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”.

 

For those who would like to try the easy recipe at home, see the below:

 

It can also be found on www.castlemilkstout.co.za /

 ROAST CHICKEN WITH STOUT, ROSEMARY AND HONEY

Ingredients

  • 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

 

Instructions

  • Pre heat 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 half way through so that the underside gets golden brown and crispy too. Finish it off with a last browning on the breast side at the end.
  • Strain the pan juices, onion and carrot and use this delicious jus as your gravy.

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