Roasted Chicken With Beer

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• 3 1/2-4 lbs roasting chickens
• 2 teaspoons kosher salt
• 2 medium onions, peeled, quartered through the root
• 1 large carrot, peeled, halved crosswise, and quartered lengthwise (about 4 ounces)
• 2 medium parsnips, peeled, halved crosswise, and quartered lengthwise (about 4 ounces)
• 2 tablespoons fresh sage leaves
• 4 whole cloves (the spice, not garlic)
• 1 cinnamon stick
• 1 1/2 cups light stock (chicken, turkey, or vegetable)
• 1 1/2 cups flavorful beer or 1 1/2 cups ale
• 1 cup apple cider, preferably unfiltered

Recipe

• 1 arrange a rack in the center of the oven; reheat to 400°.
• 2 trim excess fat from the chicken and season it inside and out with 1 teaspoon salt.
• 3 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.
• 4 put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat.
• 5 cook, uncovered, for about 15 minutes on top of the stove.
• 6 put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times.
• 7 cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes.
• 8 remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
• 9 remove the chicken to a warm platter, and surround with the vegetables.
• 10 bring the pan juices to a boil on top of the stove, and cook until reduced by half.
• 11 carve the chicken at the table, and spoon some of the pan juices on top.