Roast Chicken with Castle-in-the-Cavity

PREP TIME: 10 min | COOKING TIME: 2h
SERVES: 4-6 | PAIRING: Roast veg and baby potatoes

Our Chefs, Jarine Mostert and Michele Fourie from the Food and Beverage Institute cook up an old favourite – chicken and beer roast – and it is delicious. The ingredients for the test kitchen and the photo shoot are from SAB and Fruit & Veg Food Lover’s Market. Enjoy for Braai Day!

Ingredients

Seasonal veg – roughly chopped
Olive oil
Balsamic Vinegar
Salt and Pepper
Dried mixed herbs
1 whole chicken (giblets removed)
1 can Castle Lager
Garlic / Herb butter (cubes)
Chicken spice
Baby potatoes
Garlic

You will also need:
Charcoal/briquettes
Weber braai
Firelighters

Method for the roast veggies

•Marinate vegetables in olive oil, balsamic vinegar and mixed herbs

•Roast vegetables in the oven at 180*C until soft, but firm

•Season with salt and pepper

Method for roast baby potatoes
•Boil baby potatoes in water until soft, but firm

•Drain water

•Sprinkle with olive oil and garlic

•Roast in oven at 180*C until golden brown

Method for roast chicken
•Insert cubes of butter underneath the skin of the whole chicken

•Rub inside and outside of chicken with chicken spice

•Insert opened can of Castle Lager beer into the chicken cavity

•Place the chicken (Standing up) on the prepared fire (medium hot)

•Cover with the lid of the Weber and roast for 2 – 3 hours until golden brown and cooked through.

Castle Lager is not for sale to persons under the age of 18

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