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- poultry
- Beer roasted chicken with vegetable salad
Beer roasted chicken with vegetable salad
Nutrition facts per serving:
- Energy in kcal about 582
- Fat about 28g
- Carbohydrates about 37g
- Protein about 38g
This is needed
This is needed
for 4 people
Chicken
- 2.5 dark beer
- 2.5 chicken bouillon
- 1 lime
- 2 cane sugar
- 1 Maizena cornflour
- 1 festive chicken
- 0.5 salt
- pepper
Salad
View these products
- 250 spring carrot
- 600 baby potatoes
- 1 kohlrabi
- 1 mild mustard
- 1 salt
- 2 herbal vinegar
- 3 rapeseed oil
- 1 lime juice
- salt and pepper to taste
- 1 shallot
- 75 baby spinach
And that's how it's done
And that's how it's done
Chicken
To make the jus, mix the beer with all the other ingredients up to and including the cornflour in a pan, bring to the boil and allow to cool a little. Rinse the chicken (inside and out) in cold water, pat dry, season. Place the chicken, breast side up, in a wide-bottomed, oiled casserole dish and pour over the jus.
Roast for approx. 10 mins. in the lower half of an oven preheated to 220°C. Baste the chicken with the jus. Reduce the heat to 180°C, cook the chicken for another hour, spooning over the jus 3-4 times during this time. The chicken is cooked when the juices run clear when pricked. Once cooked, turn the oven off and leave the chicken to rest for approx. 10 mins. with the oven door slightly open.
Salad
Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the potatoes, carrots and kohlrabi, season with salt, cover and cook over a medium heat for approx. 20 mins. until soft. Remove the vegetables and place in a bowl.
To make the dressing, mix the mustard with all the other ingredients up to and including the shallot, season. Pour the dressing over the warm vegetables and mix well. Stir in the baby spinach shortly before serving.
