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Chicken with beer

Ingredients  

Chicken 1 (Use no. 17 – 19)

(fresh preferably)

Potatoes 4

Onions 4               

Carrots 4

Pumpkin 4 pieces

Garlic cloves 8

Tarragon 1 branch

Bay leaves 2 

Method

Peel the garlic and place inside the chicken with the tarragon, bay leaves, whole black peppercorns and salt.  Peel all the vegetables and cut in half.

Place a large baking tray on top of a hot plate with about 1 tbsp of olive oil.  Add all the vegetables and heat up.  (this will stop them from sticking later on)  Brush the chicken with the remainder of the oil, sprinkle with more salt and the crushed pepper, and place it in the middle of the baking tray.  Cook in a very hot oven (260-270 deg.) for about 30 mins or until brown and crispy. Take the tray from the oven, remove the excess fat, turn the chicken and vegetables and add the beer.  Return the chicken to the oven, reduce the heat to 250 deg. and cook for a further 40 minutes or until brown.  Remove the chicken and vegetables from the baking tray and boil the liquid to reduce by half (or until there is about ½ cup left.)  Place the chicken and vegetables onto a large serving plate and cover with the sauce.

  More Ingredients

Peppercorns (1 dozen whole

and 1 tsp crushed)

Salt       

Olive oil 2 tbsp

Beer 1 cup

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