Sam Linsell, South African food stylist and the mastermind behind the popular blog Drizzle and Dip, adds a secret ingredient to her all-time favourite roast chicken dish that results in the most succulent bird.

‘Instead of using wine or verjuice, I have adapted the recipe with Castle Milk Stout,’ she shares.

The beer adds a rich savoury flavour to the sauce, which reduces to a delicious jus to serve with the meat. The onions and carrots, which roast slowly with the chicken, and honey adds a sweet element to offset the bitterness of the stout.

 INGREDIENTS
1 whole chicken, trussed
1 onion, peeled and roughly chopped
2 carrots, roughly chopped
1 cup Castle Milk Stout
½ cup chicken stock
1 tbsp finely chopped rosemary, plus 4-5 sprigs for the pan
2 tbsp chopped parsley
4 cloves garlic, crushed
1 tsp Dijon mustard
3 tbsp honey
3 tbsp olive oil
Salt and pepper

METHOD
1. Preheat oven to 200°C.
2. Place the chicken, onions and carrots in a deep-sided roasting pan.
3. Mix the stout, stock, herbs, garlic, mustard and honey together and pour over the chicken and into the cavity.
4. Drizzle with the olive oil and season.
5. Roast uncovered for 90 mins, until the chicken is cooked. Turn the chicken over half way through so that the underside gets golden brown and crispy too. Finish it off with a last browning on the breast side at the end.
6. Strain the pan juices, onion and carrot and use this delicious jus as your gravy.

The post Sam Linsell’s roast chicken with stout and rosemary appeared first on MyKitchen.