Porto Milk Stout Can Chicken Recipe
You can serve this chicken dish with a simple garden salad or just as is.
Hands-on (preparation) time: 30 minutes
Total time: 2 hours (excluding marinating)
- 1 x 1,8kg whole free-range chicken, giblets removed
- 330ml can of Castle Milk Stout
- 1 ½ bag of baby potatoes, quartered
- 250g smoked streaky bacon or thick cut bacon, cubed
- 1 large onion, finely diced
- 2 Tbsp. butter
- 1 lemon, squeezed
- 6 cloves of garlic, crushed to a paste
- Peri-peri sauce, to taste
- Salt & pepper, to taste
- 2 tsp. powdered paprika
- 1 tsp. powdered coriander
- Combine all the ingredients in a bowl and massage into chicken.
- Leave to stand for a minimum of three hours.
- The longer you leave it, the better the flavour (overnight in the fridge, is best).
- Pre-heat oven to 200°C.
- Cube the potatoes and bacon and dice the onion and place in a large roasting dish or tray.
- Empty half the can of Castle Milk Stout into the roasting dish so it gets absorbed by the potatoes.
- Place the chicken onto the Castle Milk Stout beer can, so it’s standing up, in the middle of the roasting dish, and roast for 1 hour.
- The chicken juices will drip into the tray of potatoes as it roasts and the stout will steam the chicken, keeping it juicy and moist.
- If the chicken is browning too much before the potatoes are done, place a small piece of foil loosely over the chicken and keep turning the potatoes to cook through.
- You can test if the chicken is done, by piercing a ‘boney’ area. When the liquid runs clear, it’s done.
- Once the chicken and potatoes are cooked, remove the roasting dish from the oven and brush the skin with butter.
- Return the roasting dish to the oven and grill for 10 minutes.
- You will be left with a golden chicken, crispy skin, bacon and potatoes.
Recipe Supplied by Castle Milk Stout