Friday, December 27, 2013

Oven-Roasted Guinness Chicken

So I forgot to get a picture of this coming out of the oven. Oh well.  It was pretty good, but a little too heavy on the salt.  And forget about making a gravy, unless you are one of those people what can eat salt straight from the can.  Still the chicken was good. 

I would have again.

Oven-Roasted Guinness Chicken


6-8 servings

2 cloves garlic, minced
Photo by ALB
3 tbsp soy sauce
1/2 tsp chopped rosemary
1 tbsp chopped parsley
1/2 tsp black pepper
1 tbsp salt, divided
10 oz Guinness beer
5 lb whole chicken
2 rosemary sprigs

1. combine garlic, rosemary, parsley, soy sauce, pepper and 1½ tsp of salt in mixing bowl

2. stir in Guinness and set aside

3. rub remaining salt in cavity of chicken

4. slide 2 rosemary sprigs under the skin above the breast

5. tie chicken legs together with twine

6. place chicken in medium roasting pan, breast side up

7. pour marinade over chicken and cover with foil

8. refrigerate overnight, rotating if possible

9. preheat oven to 350 degrees

10. bake chicken covered 1 hour, then remove foil and baste

11. continue baking for an addition 30 to 60 minutes or until temperature reaches 165 degrees (test temperature in meatiest part of the leg, avoiding the bone)

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