by aargersi
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aargersi's Notes:
Expand1/2 cup sugar Ask a question about this ingredient
1/2 cup kosher salt Ask a question about this ingredient
2 tablespoons whole cardamom Ask a question about this ingredient
3 bay leaves Ask a question about this ingredient
1 tablespoon peppercorns Ask a question about this ingredient
1 navel orange Ask a question about this ingredient
2 cinnamon sticks Ask a question about this ingredient
1 cup water Ask a question about this ingredient
2 cups ice Ask a question about this ingredient
1 pint stout beer Ask a question about this ingredient
1 3-4 lb fat little roasting hen Ask a question about this ingredient
In a medium saucepan, bring the kosher salt, sugar, cardamom, bay leaves, peppercorns, the halved orange, cinnamon sticks and water to a boil. Boil for 5 minutes then remove from heat. Add ice and 1 pint stout beer. Pour the mixture in a container large enough for the liquid and the chicken. Clean the chicken and put it in the brine. Set it in the refrigerator and allow it to soak for 3-4 hours.
Ask a question about this stepnon stick spray Ask a question about this ingredient
1 cup chicken broth Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
3 carrots Ask a question about this ingredient
3 stalks celery Ask a question about this ingredient
1 onion Ask a question about this ingredient
12 new potatoes Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
1 cup stout beer Ask a question about this ingredient
Preheat the oven to 375. Spray a 9x13 roasting pan with no stick spray. Clean and peel and trim the celery and carrots, peel and quarter the onion. Wash the new potatoes. Remove the chicken from the brine, drain and then place the orange cut in 8 in the body cavity (or as much as will fit). Create a “raft” of celery and carrots in the pan. Tuck the wings behind the chicken and truss the legs, and place on top of the carrots and celery. Place the potatoes and onions in the pan around the chicken. Rub the olive oil on the skin and season with salt and pepper. Pour the cup of stout and the broth in the pan and place in the oven. Roast the chicken until it is done – about 1 hour 15 minutes (a thermometer inserted between the thigh and body should read 190). While the chicken is roasting, baste every 20-30 minutes with the liquid in the pan, and be sure to squirt some inside the chicken each time as well.
Ask a question about this stepWhen the chicken is done, remove from the oven and place on a platter and arrange the vegetables from the pan around it. Melt the butter and flour together in a small saucepan, and slowly whisk in 1 ½ cups of the roasting liquid, simmer for a few minutes until the gravy thickens. Taste and adjust the salt and pepper. Serve alongside the chicken.
Ask a question about this stepThis looks delicious. I'm wondering if tenting the bird allows it to steam and thus makes the skin less crisp. What's your take on this?
You know I hadn't thought of that - I do the tent very loosley - a pup tent of sorts :-) You could probably just rest it in a warm corner of the kitchen too, without risking the skin ....
Very interesting recipe. I'll have to try this one. Thanks!
Thanks! Let me know what you think! I love when accidental discoveries turn into something good :-)
I like the name too...very creative -- makes me imagine a proud little hen swimming in beer! =)
I've enjoyed aargersi's cooking many times (she's also knows her wine!) and she is talented and creative in the kitchen. Great recipe!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
This is a staple for dinner guests, and always gets rave reviews. Really tasty and easy.