Yum! You can serve with a simple garden salad or just as is. Always a crowd pleaser smile You can download the recipe card in the gallery at the bottom of the page and also be sure to check out the Castle Milk Stout Unplugged Food series under Something Extra! #CMSUmplugged
what you need
- 1 x 1,8kg whole free-range Chicken, giblets removed
- 330ml can of Castle Milk Stout
- 1 ½ bag of Baby Potatoes, quartered
- 250g Smoked Streaky Bacon or Thick Cut Bacon, cubed
- 1 large Onion, finely diced
- 2 Tbsp. Butter
- 1 Lemon, squeezed
- 6 cloves of Garlic, crushed to a paste
- Peri-Peri Sauce, to taste
- Salt & Pepper, to taste
- 2 tsp. Powdered Paprika
- 1 tsp. Powdered Coriander
what to do: marinade
- Combine all the ingredients in a bowl and massage into chicken.
- Leave to stand for a minimum of 3 hours.
- The longer you leave it, the better the flavor (overnight in the fridge, is best).
what to do: roasting
- Pre-heat oven to 200°C.
- Cube the potatoes and bacon and dice the onion and place in a large roasting dish or tray.
- Empty half the can of Castle Milk Stout into the roasting dish so it gets absorbed by the potatoes.
- Place the chicken onto the Castle Milk Stout beer can, so it’s standing up, in the middle of the roasting dish, and roast for 1 hour.
- The chicken juices will drip into the tray of potatoes as it roasts and the stout will steam the chicken, keeping it juicy and moist.
- If the chicken is browning too much before the potatoes are done, place a small piece of foil loosely over the chicken and keep turning the potatoes to cook through.
- You can test if the chicken is done, by piercing a boney area. When the liquid runs clear, it’s done.
- Once the chicken and potatoes are cooked, remove the roasting dish from the oven and brush the skin with butter.
- Return the roasting dish to the oven and grill for 10 min.
- You will be left with a golden chicken, crispy skin, bacon and potatoes.
- SERVES 6
- HANDS-ON TIME 30 min
- TOTAL TIME 2 hrs