[AD] Scarborough Fair “Beer Can” Style Roast Chicken – A delicious roast chicken cooked “beer can” style using the Steam & Infuse™ attachment in my Stoves cooker. This way of cooking a chicken vertically over the Steam & Infuse™ attachment keeps the chicken moist, whilst imparting a wonderful herbal flavour, and, browning the chicken all over.
Staying In-In with Stoves
Today’s recipe for Scarborough Fair “Beer Can” Style Roast Chicken is part of my Staying In-In collaboration with the British made cooker company, Stoves. It’s cooked using the top of the tall electric oven, with the proflex splitter (which converts the tall electric oven into 2 ovens) and using the Steam & Infuse™ attachment. Everyone loves a roast chicken, and what better recipe can there to be then to highlight the Staying In-In concept than a beautifully crispy skinned, but moist and plump roast chicken. Using parsley, sage, rosemary and thyme, as made famous in the old English folk song “Scarborough Fair”, as well as white wine and fresh lemon, the chicken was infused with the aroma of fresh herbs and lemon. I also added some potatoes and red onion wedges to the roasting tray, which cooked under the chicken, and which were also imparted with a wonderful herbal flavour, whilst being golden brown and crisp.
I love Stoves concept of “Staying In In”, basically, it’s all about staying in, as in staying at home, with good food and wine, good friends and treasured family. It’s about going that extra mile and making a night in extra special. The food is an essential part of “Staying In-In” as it forms the centre of a cosy, warm evening (or lunchtime) where the home cook can show off their skills, but in a special and very inclusive way. By sharing lovingly cooked food with your guests, there’s no need to venture out and your lucky diners can also stay the night for the ultimate “Staying In-In” experience. And, today’s recipe for Scarborough Fair “Beer Can” Style Roast Chicken showcases that perfectly. Serve this toast chicken for a family Sunday lunch, or for an elegant dinner party.
Once the chicken is cooked, you are left with the most wonderfully aromatic herb and wine cooking jus, which can be made into gravy. In my recipe for Scarborough Fair “Beer Can” Style Roast Chicken below, I have added a culinary note how to make a gravy using the cooking juices, as well as the contents of the Steam & Infuse™ container too. The potatoes and onions are ready to serve with the roast chicken, and they can be kept warm in the oven whilst the chicken is “resting” before carving. I was SO impressed with the moistness of the chicken, it was succulent and juicy, as well as being a lovely golden brown with a crispy skin, just the way we all like it here. BY cooking the chicken “vertically” over the Steam & Infuse™ frame, you also get an all over crispy finish, with no “soggy bottom”!
Please do have a look at my other Stoves Staying In-In recipes, listed below, and let me know if you make this recipe. Karen
*DISCLAIMER – THIS IS A PAID PARTNERSHIP WITH STOVES. I RECEIVED A STOVES RICHMOND DELUXE RANGE COOKER AND A FEE AS PART OF MY COLLABORATIVE WORK WITH THEM*
Other STOVES Staying In-In Recipes: