This herby stout stock gives the chicken so much flavour and delivers the most succulent roast chicken ever. The honey offsets the bitterness in the beer and the sauce reduces to a umami packed gravy which you just want to drink up with a spoon. Serve with duck-fat roasted potatoes for a perfect comforting and easy meal. Ingredients 1 whole free-range chicken 1 onion peeled and roughly chopped 2 carrots roughly chopped 250ml (1 cup) CMS 125ml (1/2 a cup) chicken stock (1 x 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. 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 jus as your gravy

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