Gareth Thomas cooks up a stunning dish with us. Roasting a chicken on a Guinness can gives a beautiful savoury flavour. Packed with herbs and served with slaw.
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Serves
4
For The Chicken
Guinness
Chicken
Dried Oregano
Dried Basil
Rosemary
Thyme
Chilli Flakes
Garlic Powder
Light Brown Sugar
Tomato Purée
Salt
For The Apple And Fennel Slaw
Fennel
Apple
White Cabbage
Parsley
Dijon Mustard
Mayonnaise
Apple Cider Vinegar
Light Brown Sugar
For The Guinness Gravy
Guinness
Chicken Stock
Light Brown Sugar
Tomato Purée
Apple Cider Vinegar
Plain Flour
Chip
Salt
Black Pepper
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content.
Serves
4
For The Chicken
Guinness
Chicken
Dried Oregano
Dried Basil
Rosemary
Thyme
Chilli Flakes
Garlic Powder
Light Brown Sugar
Tomato Purée
Salt
For The Apple And Fennel Slaw
Fennel
Apple
White Cabbage
Parsley
Dijon Mustard
Mayonnaise
Apple Cider Vinegar
Light Brown Sugar
For The Guinness Gravy
Guinness
Chicken Stock
Light Brown Sugar
Tomato Purée
Apple Cider Vinegar
Plain Flour
Chip
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 190°C/374°F.
Step 2.
Open up the can of Guinness and pour out roughly half the can to save for later. Stand the chicken up and push the can into the cavity, standing the chicken up vertically. Place the chicken onto a baking tray.
Step 3.
In a bowl combine your dried herbs; oregano, basil, rosemary, thyme, along with the chilli flakes, garlic powder, light brown sugar and a tsp of salt
Step 4.
Rub the tomato purée onto the chicken, making sure you fully cover the surface.
Step 5.
Press your dry rub onto the chicken. Firmly push it onto the skin so most of it sticks on – this will form a thick crispy crust on your chicken.
Step 6.
Pop it in the oven for an hour.
Step 7.
Meanwhile make the slaw. Finely shred the fennel, apple and cabbage. Finely chop your parsley.
Step 8.
In a small bowl mix the mustard, mayonnaise, apple cider vinegar, and sugar with a pinch of salt and black pepper. Dilute it with 2 tbsp of water and massage it into your chopped veg.
Step 9.
When the chicken is done, allow it to rest for 5 minutes before carefully removing it from the tin.
Step 10.
Measure about 350ml of liquid from the chicken-y Guinness can, making up the difference with the Guinness saved earlier if it is less than this. Pour any juices in the baking pan into a saucepan along with the Guinness.
Step 11.
Add in your chicken stock, light brown sugar, tomato purée and the apple cider vinegar. Heat on a medium heat until it starts to bubble. Mix a tbsp of flour with 2 tbsps of water and add this in, whisking vigorously as you pour. Continue cooking for 5 minutes until the sauce thickens. Season with salt and pepper.
Step 12.
Carve your chicken and serve it with the Guinness gravy, fresh slaw and chips.
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