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Beer Up The Backside Chicken

Published Saturday, 20 November, 2010 by stephen thomas green

roast chicken with pan fried buttered carrotts and mash.



  • 1 large chicken
  • 1 can of beer, guiness original (without widget), or lager
  • 4 large carrots
  • 2 large potatoes
  • 1 large onion
  • splash of milk
  • olive spread or butter
  • flour
  • Fresh parsley (optional)
  • cumin seeds(optional)
  • whole grain mustard (optional)
  • leak
  • salt and pepper
  • Chicken stock cube (knorr jelly ones are best)



1. preheat oven 180 degrees

2. OPEN beercan

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.

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)


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.

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

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

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

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

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.


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

Place roasting dish on the hob.

Pour 3-4 spoonfulls of beer (from the chickens can) in dish

Add 2 table spoons of flour and whisk to a pulp

add water bout 3/4 of a pint and whisk further getting rid of lumps

add stock cube and chopped onions

salt and pepper.

simmer for 10 mins

add chopped parsley when done.

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

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.

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

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