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.
1 x whole chicken (approximately 1.2 to 1.5kg)
Bunch of fresh herbs (parsley, sage, rosemary and thyme)
Half a lemon
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.
I used the top of my Stoves Richmond Deluxe 900DFT proflex splitter oven, and preheated the temperature to 200C.
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.
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)
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.
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.*
Serve the chicken carved in slices with the potatoes and onions, with seasonal vegetables and gravy.
*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.
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