Drunken Roasted chicken
This is very original recipe from my magazine coup de pouce. You marinate the chicken overnight in mixture of beer and apple juice. After roasting the chicken is so tender and juicy.
You will need:
1 whole chicken
4 cups apple juice
3 bottles beer
2 cups chicken broth
¼ cup salt (the original recipe used ¾ cup salt)
¼ cup brown sugar (the original recipe used ¾ cup sugar)
1 tbsp ground pepper
2 bay leaves
3 sprigs thyme
2 tbsp melted butter
4 garlic cloves diced
3 potatoes and 3 carrots
1.In a big saucepan, put chicken broth, salt, pepper, sugar, bay leaves, garlic, and thyme. Whisk well until the sugar melt. Then add the beer and the chicken. Marinate overnight (12 to 24 hours).
When you are ready to cook the chicken, first preheat the oven to 350 degrees F.
2.Rinse well the chicken. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Enjoy!!!