Tuesday, October 2, 2012

The FAMOUS Beer Chicken Recipe

A couple of Succos's ago, I made this chicken recipe. I usually use wine and NOT beer, but since we were at the tail end of the holiday and we were totally out of wine I decided to substitute it for beer. I served the chicken and not only was it completely gone, the men started sucking on all the little bits. I ended up bringing the actual roasting pan out to the Sukkah so they could all finish it off! It's that good!

Since then, I have made this chicken recipe EVERY Yom Tov. Everyone always requests the Beer Chicken.

I am now sharing it with all of you. Although the chicken is everyone's favorite part, mine happens to be the potatoes. Try the recipe out and let me know which is your favorite!

FYI - It makes the PERFECT Simchas Torah lunch. Make it before you leave and come back hours later to something sooooo delicious!

Before you begin, if you want this chicken to taste all that it can be, you MUST make it inside of a roasting pan. I have a blue one that I got from Target. They cost around $10. It's not the same in a tin. Trust me.

Here's what you need:
Roasting Pan
1 Onion 
1 Zucchini 
1 Yellow Squash
8 Potatoes
1 Red Pepper
1 Bottle of Beer (Samuel Adam's) 
Black pepper 
Garlic Powder
Onion Powder
2 or 3 Whole Chickens 

Step 1 - Add some oil to the bottom of the roasting pan. Put the pan on your stove top and turn on (2) burners. Cut up onions and saute. Cut up the zucchini,  squash, and pepper and add it to the roasting pan. Clean the skin of the potatoes well. DO NOT peel the skin off. Cut them up into 4th and add to the pan. The peel adds a really nice rustic flavor to the vegetables. Add some salt and pepper.

Step 2 - Clean your chickens and put them on top of the vegetables. You can now turn off your burners. Cover your chickens with the spices - Salt, Pepper, Garlic, Onion, and Paprika. Rub the chickens so that the spices goes all over, especially on the bottom. At this point I also stick an onion into the chicken, but you can use an apple or a pear. That will give your chickens a fruitier taste.

Step 3 - Pour your beer on top of the chickens and around into the vegetables. Once all the beer is put in, fill up half the bottle with water and add it to the pan.

Step 4 - Cover your roasting pan and stick into the oven at 350 degrees for 4 hours. You know that it's ready when the chicken's skin is brown and crunchy looking - Like this.


You want to be careful when serving the chicken. It will be VERY soft. Cutting it will be super easy, so you don't want it to fall apart into bits. It's an absolutely beautiful dish to serve. Cut up the chickens or leave them whole on the platter. The vegetables are the perfect consistency and are my favorite part! Serve the Beer Chicken with apple kugle, pumpkin pie, and a yummy salad!

Perfect additions to this festive meal! 

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