Rating: 3.52 stars
29 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3

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 of this roast chicken into a rich, tasty gravy.

Martha Stewart Living, January 2011

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Recipe Summary test

prep:
15 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees, with rack in lowest position. Pat chicken dry with paper towels. Rub skin with butter, and season with salt. Pour out 1/2 cup stout from can; reserve. Poke holes in top of can using a church key. Place thyme in can, and set in a large ovenproof skillet. Place chicken over can, balancing legs to keep it standing like a tripod.

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  • Carefully transfer chicken to oven, breast side first. Roast for 20 minutes. Baste with pan juices. Roast, basting twice, until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 155 degrees, about 25 minutes more.

  • Carefully remove skillet from oven. (Steady chicken with 1 hand, using paper towels or mitts to protect your hand.) Let chicken rest (it will continue to cook) until an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 10 minutes, then remove from can. Let chicken rest for 10 minutes before serving.

  • Meanwhile, discard can, and pour pan juices into a cup; skim fat. Return juices to skillet over medium-high heat. Pour in reserved 1/2 cup stout, and bring to a simmer, scraping up brown bits. Mix together water and flour. Whisk into skillet. Boil for 1 minute. Whisk in jam. Simmer until thick, about 2 minutes. Serve chicken with sauce.

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Reviews (2)

29 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3
Rating: 1 stars
11/16/2018
The chicken did turn out moist with crispy skin but not worth the smoke filled kitchen and house while it was cooking and what it did to my new professional stove. What a mess!!!!! The fig sauce was bitter from the beer and not even used. Not sure what the issue was as it is a simple sauce but it tasted awful. There are several major things wrong with this recipe. First, it recommends Guiness Stout. Well the cans of Guiness have a little plastic widget inside the can. Is it really OK to put a can of beer with a pice of plastic inside in a 450 degree oven? My common sense said NO! Thus the search for another 16oz can of stout beer. I am assuming the recipe calls for a 16oz can, it doesn't say what size but a small can wouldn't be tall enough to stand up a chicken. Another thing to think of that the recipe didn't mention is to make sure your beer is at room temperature. I was so preoccupied trying to just find a 16oz can of stout without a plastic widget inside I didn't think and came home with cold cans. I didn't fully warm up the can to room temp before inserting it in the chicken thus it caused issues with the actual cooking of the chicken inside and didn't boil off as I expected. Maybe this was the cause of the excessive grease spattering and smoke? The recipe should have specified this in the instructions. I think this dish would be best cooked in an outdoor covered grill
Rating: Unrated
02/07/2011
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.