Roasted Chicken With Beer

Name: Roasted Chicken With Beer
Ingredients: 3 1/2 - 4 lbs roasting chickens; 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 (the spice, not garlic); 1 cinnamon stick; 1 1/2 cups light stock (chicken, turkey, or vegetable); 1 1/2 cups flavorful beer or 1 1/2 cups ale; 1 cup apple cider, preferably unfiltered

11 ingredients

11 steps

Ingredients

3 1/2 - 4 lbs roasting chickens
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 (the spice, not garlic)
1 cinnamon stick
1 1/2 cups light stock (chicken, turkey, or vegetable)
1 1/2 cups flavorful beer or 1 1/2 cups ale
1 cup apple cider, preferably unfiltered

Directions

1

Arrange a rack in the center of the oven; reheat to 400°.
2

Trim excess fat from the chicken and season it inside and out with 1 teaspoon salt.
3

Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in a 6-quart ovenproof pot (such as an enameled cast iron pot); sprinkle over this the rest of the salt, and set the chicken on top of the vegetables.
4

Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat.
5

Cook, uncovered, for about 15 minutes on top of the stove.
6

Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times.
7

Cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes.
8

Remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
9

Remove the chicken to a warm platter, and surround with the vegetables.
10

Bring the pan juices to a boil on top of the stove, and cook until reduced by half.
11

Carve the chicken at the table, and spoon some of the pan juices on top.