- Meat and poultry
- Roast chicken
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 or Father’s day.
1 person made this
- 1 tablespoon olive oil
- 125g diced pancetta or bacon lardons
- 150g shallots, peeled and chopped
- 5 cloves garlic, peeled and smashed
- 1.5kg chicken, free range if possible
- 1 bottle Young’s Special London Ale
- 300ml chicken stock
- 2 sprigs rosemary
- 12-16 baby carrots, scrubbed
- 2 teaspoons plain flour
- 2 teaspoons unsalted butter
MethodPrep:10min ›Cook:1hr50min ›Extra time:5min resting › Ready in:2hr5min
- Using a deep casserole or cast iron pot with 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 170 C / 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.
- Bake in the oven 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.
To make it easier to peel the shallots, cover with boiling water, leave to stand for 5 minutes then drain.