Kilkenny Chicken Roast & Vegetables
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Using Kilkenny Irish Cream Ale this is a fantastically simple recipe with amazing flavors. Prepare with your favorite vegetables.
Ingredients
1 can (440ml) Kilkenny Irish Cream Ale
1 chicken
5 carrots (1/2 inch pieces)
5 parsnips (1/2 inch pieces)
1 medium butternut squash (1/2 inch pieces)
4 medium onions (quartered)
4 beets (cut into 1/8ths ) – Yellow beets prefered
12 medium/small potatoes (halved)
8 garlic gloves
Italian seasoning
Fresh ground pepper
Salt
Olive oil
2 apples (cut into 1/8 pieces)
Fresh mushrooms (halved)
1 bunch asparagus (cut into 1” lengths)
Instructions
- Preheat oven to 350F
- Drizzle some olive oil into roasting pan
- Sprinkle some Italian seasoning into the chicken cavity along with some fresh ground pepper
- Place two cloves of garlic into chicken cavity
- Open can of Kilkenny beer and pour approximately 1/3 into a glass and keep aside
- Place the can of beer into the chicken as far as possible with the opening of the can to the top (to prevent beer from pouring out of the can)
- Place chicken into roasting pan and season with salt & pepper
- Arrange the harder vegetables (the ones that will take longer to cook) around the chicken
- Drizzle more oil over vegetables along with the remaining beer kept aside and mix to cover
- Place in oven (uncovered) and reduce heat to 325F and cook for approximately 1 1/2 - 2 hours
- After one hour add remaining vegetables and apples and mix together
- Return to oven and continue cooking for approximately one more hour until all vegetables are cooked to your preference
Tips
This dish is best prepared on a lower heat and uncovered. If required additional beer can be added if vegetables start to dry. There should be sufficient gravy/juice to serve.
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