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Slow Drunk Roasted Chicken
Slow Drunk Roasted Chicken
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Slow-roasted chicken cooked in rich beer and chicken stock, with garlic, potatoes, and carrots.
Ingredients:
  • 1 (4 to 6 pound) whole chicken
  • 1 small orange
  • 1 tablespoon olive oil, or as needed
  • salt and black pepper
  • 5 potatoes, quartered
  • 1 whole head garlic, cloves peeled but left whole
  • 12 baby carrots
  • 5 small white onions, peeled and quartered
  • 1 cube chicken bouillon
  • 1 cup boiling water
  • 1 (12 fluid ounce) bottle lager beer (such as Foster's ®)
Instructions:
  • Preheat the oven to 325°F (165°C) to create the perfect cooking environment.
  • Pierce the orange all over with a fork, then stuff it inside the chicken. Transfer the chicken to a deep roasting pan or Dutch oven, and generously coat with 1 tablespoon of olive oil. Season the chicken with salt and pepper. Surround the chicken with potatoes, garlic, carrots, and onions, and drizzle 1 more tablespoon of oil over the vegetables. Mix the chicken bouillon with water and beer; pour over the chicken. Cover the pan.
  • After baking the chicken in the preheated oven for 1 hour, uncover the pan, baste the chicken with the pan juices, and continue cooking uncovered for an additional 30 to 45 minutes, basting every 15 minutes.
  • Increase the oven temperature to 450°F (230°C) and bake the chicken until the skin turns golden brown, approximately 30 minutes. After taking the pan out of the oven, set aside the vegetables. If desired, make gravy with the pan juices. Cover the chicken with the pan lid and let it rest for 10 minutes before serving with the vegetables.

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