Ale-Roasted Chicken With Carrots
Source of Recipe
the web
List of Ingredients
1 frying chicken, about 4 pounds, rinsed and dried
Salt
2 cups water, plus more if needed
1 pound carrots, trimmed
3 to 4 small onions, quartered
6 to 8 large cloves garlic
1/2 cup amber ale
2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
1/2 teaspoon finely grated peeled ginger root
Recipe
Heat oven to 400 degrees. Season inside of chicken with salt and place on roasting rack in large roasting pan with water. Leave carrots whole if less than 1 inch in diameter; cut thicker carrots in half. Place carrots, onions and garlic in roasting pan. In a bowl, combine ale, butter, Worcestershire and ginger, and brush over chicken every 15 minutes while roasting. Stir vegetables once during
roasting and add a small amount of water if pan seems dry. About 15 minutes before chicken is done, pour remaining ale mixture over chicken. Roast 1 to 1 1/4 hours, until a thermometer reads 185 degrees when inserted into thickest part of thigh and juices run clear when thigh is pierced.
Let chicken rest a few minutes before carving. Strain liquid from pan into a cup and skim off fat. Pour into a small pitcher and pass with carved chicken and vegetables.
Makes 6 servings.
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