Beer and Honey Roasted Chickens is nothing more than a reinterpretation of beer chicken, which my grandmother baked in the oven with red apples. The side dish of potatoes alla viterbese, cooked in a pan with wild fennel, was also perfect. As soon as you passed through the atrium of her building, you could already smell the aromas of this delicious recipe. I only added a personal touch, honey, to the basic ingredients, just to make this course a bit more modern, gourmet… if you don’t like honey, you can always use maple syrup; the result will still be excellent.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Hours
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2 Whole Eviscerated Chickens
- 4 Red Delicious Apples
- oz Diced Pancetta
- 80 g Honey
- 1 tsp Dried Rosemary
- 1 tsp Dried Sage
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1 tsp Dried Bay Leaf
- 1 tsp Dried Mint
- 1 tsp Dried Parsley
- 1 tsp Dried Chives
- 1 tsp Dried Marjoram
- to taste Salt and Pepper
- 330 ml Unfiltered Beer
Preparation
First of all, I recommend organizing your workspace.
Measure out the ingredients, so your preparation will be easier and faster.
Wash the Chickens under running water, but dry them well before preparing them.
Then season the Chickens with salt, pepper, and dried herbs.
Then place them in a large bowl and soak them with the beer.
Let the Chickens rest for about two hours so they can absorb the flavors well.
In the meantime, wash the apples, dry them, but cut them in half just before baking.
Preheat the oven and set it to a temperature of 392°F.
Drain the Chickens from the marinade and strain the liquid, but do not throw it away.
To the herbs left in the strainer, add the honey and mix well.
With the sauce obtained, massage the Chickens all over their surface and place them in a large baking dish along with the apples.
Finally, insert the diced pancetta inside the Chickens and bake.
Lower the temperature to 356°F, and after about 15 minutes, add the marinade liquid.
Occasionally, turn them and baste both the apples and the Chickens with the cooking liquid.
Let them cook for about an hour, or until the chickens have taken on a bronze color.
Let them rest out of the oven for just 10 minutes.
In this way, their meat will relax, and the flavor will be more intense.
Serve your Beer and Honey Chickens, cut in half and seasoned with the cooking liquid.
Notes
Tip: if you also want to accompany the Beer and Honey Roasted Chickens with potatoes alla viterbese, I leave you the link to the recipe: https://blog.giallozafferano.it/lappetitovienmangiando/rivisitazione-delle-patate-alla-viterbese/
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