Find your recipes and restaurants here

Beer pot roast chicken

Recipe from: February 2012

Ingredients 6
Servings 4
Time 00:15


  • Oil for frying
  • 1
    small chicken
  • 2
    rashers of streaky bacon - chopped
  • 3
    cloves of garlic
  • 1
  • 500
    boiling water, mixed with 1 heaped Tbsp good quality chicken stock powder


Wash and trim the chicken, pat dry with kitchen tissue.
Heat a little oil in the pot over the flames, add the chicken and brown thoroughly. 

Take time to do this, as this will add to flavour and appearance.
Once the chicken is done to your satisfaction, remove it from the pot and set aside for a few minutes.

Add the bacon, garlic and onions to the pot, arranging the onions cut side down in the centre, and letting the bacon and garlic fry briefly – don’t let the garlic burn, or it will be bitter.

Return the chicken to the pot, placing it breast side down on top of the onions, and add the beer and stock.
Cover with the lid, and leave to cook – it should simmer quite briskly.

Remove the chicken from the pot, and carve.

Serve with braaied potato halves and pour the gravy over the meat, which will be tender and succulent.

Reprinted with permission of Fired-up cookingSA.
To visit Fired-up cookingSA’s blog, click here.


Read more on: holiday  |  chicken  |  checkers braai  |  recipes


Chickpea mayo avo smash

2019-08-19 16:17 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.