We all know that Mi Casa’s J’Something loves spending time in the kitchen and we’ve featured many a recipe from the muso on WomenStuff. Now, the crooner is back with yet another fantastic recipe, this time using Castle Milk Stout to add a little extra oomph to roast chicken. “Using beer in food really is about flavour. The Castle Milk Stout added a wonderful smooth and smoky flavour to the dishes,” said J’Something. The recipe is super easy and will add an extra wow factor to your next dinner party. Here is the full recipe for Porto Castle Milk Stout Can Chicken.
And, don’t forget to use the beer in a creative way while you cook! “The roast chicken gets a beer plugged into it, which steams the chicken so well with the flavours of the beer,” explains J’Something. But to get creative he also explains how he “poured Castle Milk Stout into the potatoes and bacon – this not only gives a beautiful and delicious sauce but also carries through the smokiness I was looking for.”
Porto Castle Milk Stout Can Chicken
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.
The great news is, you can also watch a step-by-step cooking demo with J’Something! For more tips and tricks watch the demo here: