Are you hosting this year's family Christmas Day lunch and wondering what to prepare?
We've got you covered with a delicious roast chicken recipe created by South African food stylist and Drizzle & Dip blogger Sam Linsell. She adds a secret ingredient to her all-time favourite roast chicken recipe, which results in the most succulent meat.
“Instead of using wine or verjuice, I have adapted the recipe with Castle Milk Stout,” says Sam.
The onions and carrots, which roast slowly with the chicken and the honey, add a sweet element to offset the bitterness of the stout.
The beer adds a rich savoury flavour to the sauce, which reduces to a delicious jus to serve with the meat. “It is so delicious, you will grab a spoon and sip it like a broth,” says Sam.
- 1 whole large free-range chicken, trussed
- 1 onion, peeled and roughly chopped
- 2 carrots, roughly chopped
- 250ml (1 cup) Castle Milk Stout
- 125ml (1/2 a cup) chicken stock (1 x chicken or veg stock cube)
- 1 tbs finely chopped rosemary, 4 to 5 extra sprigs for the pan
- 2 tbs chopped parsley
- 4 cloves of crushed garlic
- 1 tsp Dijon mustard
- 3 tbs honey
- 3 tbs olive oil
- Salt and pepper
- Preheat the oven to 200°C/400°F
- Place the chicken, onions and carrots in a deep-sided roasting pan
- Mix all the liquids, mustard, honey, garlic and herbs together and pour this sauce over the chicken and into the cavity
- Drizzle over the olive oil and season the chicken with salt and pepper
- Roast uncovered for 1.5 hours or until the chicken is cooked
- Turn the chicken over half way through so that the underside gets golden brown and crispy, too. Finish it off with a last browning on the breast side at the end
- Strain the pan juices, onion and carrots and use this delicious jus as your gravy
Enjoy and have a wonderful festive season!