Beer up the backside chicken

roast chicken with pan fried buttered carrotts and mash.

Preparation Time

h m

Cook Time

h m

Servings

0

Ingredients

Instructions

Step 1:

  • CHICKEN…
  • Step 2:

  • Step 3:

  • 1. preheat oven 180 degrees
  • Step 4:

  • Step 5:

  • 2. OPEN beercan
  • Step 6:

  • Step 7:

  • 3. Stuff OPEN beercan with liquid up the backside of the chicken and stand on end in a roasing dish. At this point it should look like an angry native women.
  • Step 8:

  • Step 9:

  • 4. Cook chicken for about 1 and half hours or until juices run clear when you insert a fork. (chickens vary in size so read lable as a guide, cooking longer on a slightly lower heat is best)
  • Step 10:

  • Step 11:

  • VEG……
  • Step 12:

  • Step 13:

  • 5. while chicken is cooking. cut carrots down center and again to quarter, then cut peices in half. put in a pan with, large nob of butter, salt n pepper, and cumin seeds and cover.
  • Step 14:

  • Step 15:

  • 6. peel potatoes, cut into peices and add to a pan with salt and enough water to cover. chop onion
  • Step 16:

  • Step 17:

  • 7. WHEN CHICKEN IS NEARLY DONE. pop the pan with carrots on hob on a medium heat (lid on). stiring accasionally and making sure the butter coats the carrots. should take about 15 mins to cook them. dont over do they should be firm
  • Step 18:

  • Step 19:

  • 8. at the same time bring potatoes to a boil, and cook untill soft.
  • Step 20:

  • Step 21:

  • 9 after potatoes are boiled and carrotts have cooked take chicken out of oven and leave to stand for at least 15 mins.
  • Step 22:

  • Step 23:

  • 10. whilst the chicken is standing. drain and mash the potatoes with a little milk, spoonfull of mustard and butter. take carrots off the heat.
  • Step 24:

  • Step 25:

  • GRAVEY….
  • Step 26:

  • Step 27:

  • For the gravey pour away excess oil from the roasing dish that the chicken has been standing in leaving only a little behind. (keep black bits ext
  • Step 28:

  • Place roasting dish on the hob.
  • Step 29:

  • Pour 3-4 spoonfulls of beer (from the chickens can) in dish
  • Step 30:

  • Add 2 table spoons of flour and whisk to a pulp
  • Step 31:

  • add water bout 3/4 of a pint and whisk further getting rid of lumps
  • Step 32:

  • add stock cube and chopped onions
  • Step 33:

  • salt and pepper.
  • Step 34:

  • simmer for 10 mins
  • Step 35:

  • add chopped parsley when done.
  • Step 36:

  • Step 37:

  • Step 38:

  • There you have it . its easier than it sounds. blob of mash, carrotts on side, cut off chicken breasts, pour gravey on top.
  • Step 39:

  • Step 40:

  • The can in the chicken heats up, and beer vapours help cook the chicken. All the fat drips off and the chicken goes very tender falling off the bone and no where near as dry or tough as it would be cooking it the usual way.
  • Step 41:

  • Step 42:

  • Suggest sainsburys " for the table not the celler" 2.30 a pop red wine to go with it
  • Step 43: