Red Ale Roasted Chicken
- Chris Lee
- Jan 25, 2017
- 2 min read
I try and use beer in cooking as much as humanly possible. I boil down beer to make a variety of sauces from BBQ to marinade. Even a not so amazing home brew, plagued with off-flavours, can find new life combined with seasonings and recycled into sauce.
This is a pretty basic recipe that creates a great low carb, high protein meal, that is full of root vegetables and mouth watering roasted chicken. Serve this up with a side of rice or potatoes and you've got a veritable feast on your hands.
Red Ale Roasted Chicken
Prep Time: 40 minutes Cooking Time: 1 hour Serves: 3-4
Ingredients:
√ pack of chicken legs (5-6 Pieces)
√ half dozen carrots, peeled and cut in strips
√ 3 Parsnips, cut in strips
√ 1 red onion, chopped in quarters
√ 1 sweet potato, peeled and cut in small chunks
√ 1 bottle of Red Ale (I used Brewdog 5AM Saint)
√ 1/2 cup of mushrooms, cut in half
√ 2 tbsp of tomato paste
√ 4 sprigs of fresh rosemary
√ 2 tbsp of brown sugar
√ 1 tbsp of chili powder
√ 1 tbsp of cumin
√ salt and pepper to taste
√ 1 cube of chicken bouillon cube mixed into 1/2 cup of warm water
Directions:
√ combine the tomato paste, rosemary, cumin, chili powder, brown sugar and red ale in a bowl
√ Dust each piece of chicken with salt and pepper
√ Marinade the chicken in the sauce mixture in a bowl or ziplock bag for 40 minutes
√ Preheat your oven to 400˚F
√ In a baking tray, arrange all the vegetables in a single layer
√ Pour the 1/2 cup of chicken broth over the vegetables
√ Layer the pieces of marinaded chicken over the vegetables
√ Cover the tray with tin foil and cook for 30 minutes
√ Remove the foil and roast, uncovered, for another 40 minutes, basting the chicken after 20 minutes
√ Pair with a robust ale, IPA, Brown Ale or the obvious Red Ale
Enjoy!
