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Beer-Can Roasted Chicken with Fig-Jam Pan Sauce

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If juiciness is your goal, pop open a frosty one, set your chicken on top of the can, and then leave the pair alone in the privacy of your oven. The stout makes the meat incredibly moist and gives it a subtle sweet-and-malty flavor. A little leftover beer blended with a couple of tablespoons of fig jam transforms the pan drippings into a rich, tasty gravy.

Source: Martha Stewart Living, January 2011
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  • bee_ez
    7 FEB, 2011
    This is an absolutely awesome recipe for baking chicken. I loved it. So moist and fall off the bone tender. I did have to add a bit of water to the pan after the first 20 minutes.
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