Pot Roast Chicken with Ale
This week we’re testing out some beer Young’s has sent us, and this is the second recipe they’ve provided to go with it. I’ll be making this Golden Special Bird for Sunday lunch this weekend and sharing my thoughts in a review – with the help of a few special beer tasting friends. Then, and this is the exciting bit, we’ll be giving away 8 x bottles of the beer to a lucky reader!
Pot Roasting a whole chicken creates the most succulent tasting chicken possible and flavoured with Young’s Special London Ale, rosemary, bacon and garlic will make it special for a family meal.
- 1 tbsp olive oil
- 125g diced pancetta or bacon lardons
- 1 x 1.5kg chicken, free range if possible
- 150g shallots, peeled and chopped
- 5 cloves garlic, peeled and smashed
- Bottle Young’s Special London Ale
- 300ml chicken stock
- 2 springs rosemary
- 12-16 baby carrots, scrubbed
- 2 tsp plain flour
- 2 tsp unsalted butter
Using a deep casserole or cast iron pot with a lid, heat the olive oil. Add the pancetta or bacon lardons, the shallots and three of the garlic cloves, cook over a medium heat until golden, lift onto a plate. Season the chicken and place the remaining garlic inside, then place in the pot and gently brown all over in the fat, carefully turning the bird over. This will take about 15 minutes.
Heat the oven to 170ºC/150ºC fan/gas 3.
Carefully pour in the Special London Ale and bring to simmer, stir in the chicken stock then return the pancetta, shallots and garlic to the pot. Bring to simmering, add the rosemary then cover and place in the oven. Cook for 1 hour. Add the carrots and return to the oven and cook, uncovered for another 30 minutes
Lift the chicken onto a warm serving dish with the shallots and carrots, cover to keep warm. Strain the cooking liquid into a jug then pour back into the pan. Boil until reduced by about one-third. Mash the flour and butter with a fork to make a paste, then add, a little at a time whisking so the sauce thickens slightly. Season if needed. Carve the chicken and serve with the beer sauce and accompany with seasonal vegetables, and new potatoes boiled or mashed potatoes.
Tip : To make it easier to peel the shallots, cover with boiling water, leave to stand for 5 minutes then drain.