Sunday, March 28, 2010

French Sytle Beer Roasted Chicken

This dish has delicious flavors that will please the entire family and it will fill your kitchen with the appetizing aromas of Spring.


1 3lb whole chicken

4 cloves of garlic

2 cups of beer

1 cup of chicken stock

3 thin lemon slices

6 springs of fresh thyme

1 tablespoon of olive oil

1 dried bay leave

Salt and pepper, to taste

In a large bowl, place the chicken, garlic, beer, chicken stock, thyme and bay leave. Refrigerate overnight.
Heat the oven to 350F. Meanwhile, mince 2 or 3 of the garlic cloves. Remove thyme leaves from the stems. Gently ease the skin of the chicken away from the breasts. Place minced garlic and thyme leaves between the meat and the skin.

Transfer chicken to roasting pan and stuff the cavity with remaining garlic, bay leave and lemon slices. Season it with salt and lemon. Drizzle olive oil on top of the chicken. Pour marinate into roasting pan. Bake for 1 hour and 20 minutes or until juices run clear.

Pour baking juice on top of the chicken before serving. Serve it hot.

Serves 2 to 3 people.

Enjoy it with your favorite white wine.

Note: If you are baking a larger chicken, adjust the cooking time according to the weight: 20 minutes per pound, plus an extra 20 minutes. You may add another 2 cloves of garlic if your chicken is 5lb or heavier.

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