Roasted Beer Chicken

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As I reiterated earlier, a lot of recipes that you will find on my blog are dated 2 years ago.

As we are approaching New Years, we know there will be a high level of beer consumption. C’mon now! What’s a party without alcohol? But it doesn’t all have to be about getting wasted, doesn’t it? If people can use the same wine they drink for cooking purposes, then why not experiment with beer? Granted, I’m not a beer connoisseur but I tend to indulge myself on special occasions when beer is provided. I have a preference for Budlight but I’ll go with a Samuel Adams or Heineken. I want to share with you an exclusive improvised recipe that I use to make beer chicken. It’s simple and easy to follow :

 

  1. One can of beer (whichever brand you prefer)
  2. One fresh whole chicken at room temperature.( If its frozen, remove from the freezer and let it thaw for an hour before cooking).
  3. One can of mushrooms (or a container of fresh mushrooms washed and sliced)
  4. 1 large onion sliced
  5. 1 Tsp of olive oil
  6. 1 tbsp of salt
  7. 1/2 of pepper
  8. 1/2 tbsp of thyme
  9. 1/2 tbsp of chili pepper (optional)

 

Preheat oven to 400°F. Place Chicken in a baking dish breast side up. Coat chicken in olive oil and generously season with salt and pepper. Bake for 20 minutes or until skin is golden brown and crispy. Remove from oven and lower the temperature to  375°F  In a bowl, combined mushrooms, onions, oil,spices and mix well. Place the mushroom mixture at the bottom of the dish.Add about a 1/2 of beer to the mixture. Place the chicken on top of the mixture. Bake for another 35 minutes occasionally basting the chicken with the remaining beer.  Once chicken is cooked, remove from oven and let it sit for 15 minutes before quartering it (this technique is very crucial for 2 primary reasons : A) the chicken will cut better. B) It will preserve the moistness. Cutting it too soon will cause the chicken to dry out so its important that you don’t overlook this step). Serve hot and enjoy!!

 

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