Beer and shallot roast chicken
- January 2017
- Serves 2 with leftovers (or 4 with none)
- Hands-on time 15 min, oven time 1 hour, plus resting
A simple roast chicken recipe with a gorgeous beer and shallot gravy, made from the pan juices, to serve it with.
- 4.6g (2.9g saturated)
- 9.7g (8.3g sugars)
For 4 servings
- Olive oil for frying and roasting
- 300g shallots, peeled and halved
- 3 carrots, roughly chopped
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 3 large fresh rosemary sprigs
- 150ml beer (we used a pale ale)
- 200-250ml chicken stock
- 1 tbsp Worcestershire sauce
- 1.8kg free-range chicken
- Roast potatoes and steamed greens
- Heat the oven to 190°C/170°C fan/gas 5. Heat a glug of olive oil in a large frying pan over a medium heat. Add the shallots and carrots, then fry for 8-10 minutes until starting to soften. Add the garlic, tomato purée and rosemary, then fry for a minute or so.
- Pour in the beer and bubble for 3-4 minutes until reduced a little. Add 200ml stock and the Worcestershire sauce, then pour everything into a large roasting tin. Nestle the chicken in the centre of the tin, drizzle olive oil over the skin and season with salt and pepper. Roast for 1 hour or until a skewer pushed into the thickest part of the thigh comes out piping hot, or a digital probe thermometer reads 70°C.
- Remove from the oven and rest the chicken on a carving board for at least 15 minutes. Tip the roasting juices and veg into a pan and warm through, then taste and season – you may need to add a pinch of sugar. If the juices have reduced too much, add a splash more chicken stock. Carve the chicken, then serve with the vegetables and sauce, roast potatoes and steamed greens.
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