My Dad was the King of roast dinners but the one meat he didn’t really enjoy cooking was chicken. When Dad cooked roast chicken it was a real treat. The best part about Dad’s chicken dinner was the beer gravy which I had to include in my NEW cook book, Gifts from Grandpa. In the video link below I show you exactly how to make this yummy roast and all the ingredients you will need. The recipe is also below.
- Sharp knife
- Chopping Board
- Roasting tray
- Plastic brush
- Large Chicken x 1 (preferably organic)
- Onion x 1 large
- Garlic x 3
- Rosemary x 4 – 5 sprigs
- Chicken stock x 200mls plus extra if necessary.
- Gluten Free Beer x 200mls
- Tomato puree or tommy K x 1 tbsp
- Tamari or soy sauce x 1 tbsp
- Salt and pepper to taste
- Olive oil x 2 tsp and enough to cover the chicken
- Preheat the oven to 200° and put the baking tray in.
- Peel and cut the onion into quarters and then peel the garlic.
- Put the saucepan on a high heat and add the olive oil to the pan.
- Spread the oil across the base of the pan with the plastic brush.
- Once the pan is hot, add the onion and then a few minutes later the garlic.
- I have left the garlic whole as it’s going under the chicken and it will be less like to burn if it’s not chopped.
- Once the onions start to turn see-through and the garlic starts to soften, add in the rosemary.
- Fry for a few minutes.
- Then add in the stock and beer to the pan.
- Finally add the tomato puree and tamari or soy sauce.
- Stir all the ingredients together and add salt and pepper to taste.
- Bring to the boil, then put on a low heat and leave to simmer.
- Remove the baking tray from the oven.
- Prepare the chicken by removing any packaging.
- Rub enough olive oil over the chicken to cover it.
- Sprinkle with salt and pepper to your tastes.
- Next, remove the beer gravy from the hob.
- Pour all the ingredients into the baking tray.
- Put the chicken on top of the gravy.
- Place the tray back into the oven for about 1 hour 15 minutes.
- To test whether the chicken is cooked, put a skewer into the chicken and if the juices run clear it’s cooked.
- If it’s not cooked, put the chicken back in for a further 5 minutes until it is done.
- Once the chicken is cooked, remove from the tray.
- Pour the gravy into a jug using the colander and then pour it back into the sauce pan on the hob.
- Keep the gravy on a low heat adding extra chicken stock if necessary.
- Once all the roast chicken ingredients are cooked, plate the meal and pour the gravy on top.
- Serve and enjoy.
For this recipe I have used a gluten free beer but if you do not have any allergies in the family then you can always use a normal beer. Any beer would be good but a quality pale ale I think is always the best choice. Also I realise that this is not a full recipe for the whole dinner as I wanted to concentrate on the chicken in this blog. For a full roast dinner recipe check Hozza’s Spreadsheet Roast Beef for the basics. It should fit with any roast. Plus any leftover chicken can be frozen and of course, the bones must be slow cooked to make stock with. However you decide to enjoy this meal, as always, enjoy!
What is your favourite roast and do you like beer gravy? Have you ever tried it and will you be giving it a go? Let me know in the comments below and please don’t forget to subscribe to my blog.