Roasted Chicken With Beer

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READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Arrange a rack in the center of the oven; reheat to 400°.
  • Trim excess fat from the chicken and season it inside and out with 1 teaspoon salt.
  • Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in a 6-quart ovenproof pot (such as an enameled cast iron pot); sprinkle over this the rest of the salt, and set the chicken on top of the vegetables.
  • Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat.
  • Cook, uncovered, for about 15 minutes on top of the stove.
  • Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times.
  • Cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes.
  • Remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
  • Remove the chicken to a warm platter, and surround with the vegetables.
  • Bring the pan juices to a boil on top of the stove, and cook until reduced by half.
  • Carve the chicken at the table, and spoon some of the pan juices on top.
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