MUST try this!
After St. Patrick’s day there is always a little leftover beer and cider from the festivities. This is a fantastic way to use up some of it along with a whole chicken. The flavors of the roast meat and vegetables mixed with the booze create a fantastic sauce. Make sure to use a dry hard cider (not sweet).
This is not to be confused with Beer Can Chicken.
- 3 1/2-4 lb chicken
- 2 large carrots cut into large chunks
- 1 1/2 lbs potatoes skin on cut into chunks
- 1 medium onion diced fine
- 4 whole cloves
- 1 cinnamon stick
- 2 tbsp chopped fresh sage
- 1 bay leaf
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 bottle good ale
- 1 cup dry hard cider
Trim excess fat from chicken. Salt and pepper the inside and outside of bird. In a…
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