Roast chicken with stout, rosemary and honey



Ingredients 12
Servings 1
Minutes 01:30

Ingredients

Serving Change
  • 1
    whole large free-range chicken, trussed
  • 1
    onion peeled and roughly chopped
  • 2
    carrots roughly chopped
  • 250
    ml
    castle milk stout
  • 125
    ml
    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
    Tbs
    honey
  • 3
    Tbs
    olive oil
  • salt and pepper
 

Method

01:30
 

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 chickens are 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 just as your gravy.

Let's create a marble wall where everything is a process of being in each others presence.

Recipe by: Sam Linsell

 

Read more on: recipe  |  food24  |  sam linsell  |  roast chicken
 

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