Roasted Chicken with Beer

Name: Roasted Chicken with Beer
Yield: serves 6
Ingredients: A 3 1/2-to-4-pound roasting chicken; 2 teaspoons kosher salt; 2 medium onions, peeled, quartered through the root; 1 large carrot, peeled, halved crosswise, and quartered lengthwise (about 4 ounces); 2 medium parsnips, peeled, halved crosswise, and quartered lengthwise (about 4 ounces); 2 tablespoons fresh sage leaves; 4 whole cloves; 1 cinnamon stick; 1 1/2 cups light stock (chicken, turkey, or vegetable broth) or water; 1 1/2 cups (one 12-ounce bottle) flavorful beer or ale; 1 cup apple cider, preferably unfiltered; A heavy 6-quart ovenproof pot, such as enameled cast iron

December 9, 2011

Recipe information

Yield
serves 6

Ingredients

A 3 1/2-to-4-pound roasting chicken

2 teaspoons kosher salt

2 medium onions, peeled, quartered through the root

1 large carrot, peeled, halved crosswise, and quartered lengthwise (about 4 ounces)

2 medium parsnips, peeled, halved crosswise, and quartered lengthwise (about 4 ounces)

2 tablespoons fresh sage leaves

4 whole cloves

1 cinnamon stick

1 1/2 cups light stock (chicken, turkey, or vegetable broth) or water

1 1/2 cups (one 12-ounce bottle) flavorful beer or ale

1 cup apple cider, preferably unfiltered

RECOMMENDED EQUIPMENT

A heavy 6-quart ovenproof pot, such as enameled cast iron

Preparation

Step 1
Arrange a rack in the middle of the oven and heat to 400°.
Step 2
Trim excess fat from the chicken, and season it inside and out with 1 teaspoon of the salt. Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in the pot, sprinkle over this the rest of the salt, and set the chicken on top of the vegetables.
Step 3
Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat. Cook, uncovered, for about 15 minutes on top of the stove.
Step 4
Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times. Cover the chicken with a sheet of aluminum foil to prevent over browning, and roast another 30 minutes. Remove the foil, and roast another 20 to 30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
Step 5
Remove the chicken to a warm platter, and surround with the vegetables (or with the Potato–Celery Root Dumplings, page 9). Bring the pan juices to a boil on top of the stove, and cook until reduced by half. Carve the chicken at the table, and spoon some of the pan juices on top.

Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2009 Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Knopf Doubleday Publishing Group. All Rights Reserved. Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York. Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island.

TagsBeer Alcohol Beverages Italian European Chicken Poultry Main Dinner Nut Free Dairy Free Easy Roast Cookbooks

Recipe information

Ingredients

RECOMMENDED EQUIPMENT

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes