Roast chicken with stout, rosemary and honey
|1||chicken — trussed|
|1||onion — chopped|
|2||carrots — chopped|
|250 ml||milk stout beer|
|125 ml||chicken stock|
|2||fresh parsley — chopped|
|1 tbsp||fresh rosemary — finely chopped + 4 – 5 extra sprigs for the pan|
|4||garlic — cloves, crushed|
|1 tsp||Dijon mustard|
|salt and freshly ground black pepper|
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.
Recipe by: Sam Linsell