[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*
Scarborough Fair “Beer Can” Style Roast Chicken
|Serves||4 to 6|
|Prep time||30 minutes|
|Cook time||1 hour, 45 minutes|
|Total time||2 hours, 15 minutes|
|Meal type||Main Dish|
|Misc||Child Friendly, Serve Hot|
|Occasion||Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving|
|By author||Karen Burns-Booth|
- 1 x whole chicken (approximately 1.2 to 1.5kg)
- Bunch of fresh herbs (parsley, sage, rosemary and thyme)
- Half a lemon
- White wine
- Olive Oil
- Salt and pepper, to taste
- 1 kg baby Potatoes (cut into large chunks)
- 2 red onions (peeled and quartered)
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.
|Step 1||I used the top of my Stoves Richmond Deluxe 900DFT proflex splitter oven, and preheated the temperature to 200C.|
|Step 2||Place the Steam & Infuse™ frame in the middle of the roasting tray. Fill the Steam & Infuse™ container with white wine, about 150ml, and sit the bunch of fresh herbs in the container. Quarter the lemon and push it into the middle of the herbs.|
|Step 3||Place the chicken over the top of the Steam & Infuse™ frame - legs down, so that it looks like it is sitting upright with the container in its cavity. Brush the olive oil over the chicken and sprinkle the salt and pepper over the whole bird. (You may find this easier to do this before positioning the chicken on the Steam & Infuse™ frame)|
|Step 4||Place the potatoes and onions around the bottom of the chicken in the roasting tray, and drizzle more olive oil over them, turning them around to coat them in the oil.|
|Step 5||Place the roasting tray in the preheated oven and roast for 20 mins per 450g, plus 20 mins, until the skin is golden and the juices run clear. Remove from the oven and Leave to rest for at least 15 mins. Then, carefully remove the chicken from the Steam & Infuse™ framework, and place it on a serving platter. Arrange the potatoes and onions around the chicken. Decant the cooking juices from of the roasting tray to make some gravy.*|
|Step 6||Serve the chicken carved in slices with the potatoes and onions, with seasonal vegetables and gravy.|
|Step 7||*To make the gravy: Pour the cooking juices into a saucepan, skimming off any fat that has risen to the surface, and add about 150ml of white wine, stir to combine. Bring to the boil and then reduce the heat and add 2 x teaspoons of cornflour that has been mixed to a paste with some water. Heat, stirring all the time, until the gravy has thickened.|
Other STOVES Staying In-In Recipes:
Aubergine & Tomato Curry with Indian Flatbreads
Mini Beef Wellingtons with Boozy Berry Sauce
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