Roast chicken with stout, rosemary and honey
A delicious and succulent roast chicken recipe with stout beer, rosemary & honey.
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Ingredients
- 1 whole large free-range chicken trussed
- 1 onion peeled and roughly chopped
- 2 carrots roughly chopped
- 250 ml 1 cup Castle Milk Stout
- 125 ml 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
- Preheat 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 halfway through so that the underside gets golden brown and crispy too. Finish it off with the last browning on the breast side at the end
- Strain the pan juices, onion and carrot and use this delicious jus as your gravy.