Top South African food stylist and Drizzle and Dip blogger, Sam Linsell uses a secret ingredient to her all-time favourite roast chicken recipe.
“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”.
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 or 400 F.
· 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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