Beer and Rosemary Roasted Chicken with Gravy

Beer & Rosemary Roasted Chicken

My husband’s favorite meal is roasted chicken so I thought I would try basting the chicken in this mixture of beer and rosemary. I had dug up one of my rosemary plants and potted it before it got cold so I even had fresh rosemary but dried will work just fine as well! Potatoes baked along with the chicken the last hour so all I had to do was fix a vegetable and we were good to go for dinner.

Ingredients
1 whole chicken (5-7 lbs.)
2 T. butter, melted
1 T. dijon mustard
1 1/2 t. chopped fresh rosemary (3/4 t. dried)
1/2 t. salt
1/4 t. pepper
3/4 C. dark beer (I used Samuel Adams)
1 onion, peeled and cut into 1/8ths
2 stalks celery, cut into 3 inch pieces
1/2 C. cold water
1/4 C. all purpose flour
chicken broth or stock to make 2 C. when added to the chicken drippings after baking

1. Heat oven to 350 degrees. Remove and discard the neck and giblets from the chicken cavity. Rinse the chicken inside and out with cold water and pat dry with paper towels. Place the onions and celery in the bottom of a roasting pan and place the chicken breast side up on top of the onions and celery.

2. In a medium bowl, stir together the butter, mustard, rosemary, salt, pepper, and beer. Microwave uncovered on high for a minute or two, stirring every thirty seconds, until well mixed. Brush about a third of the mixture evenly over the surface of the chicken. Fasten drumsticks together with cotton string.

3. Roast uncovered about 20 minutes per pound, brushing the chicken with additional butter mixture and pan drippings every 15-20 minutes. Chicken is done when juices run clear when the thigh is pierced with a fork.
4. Let chicken stand for 15 – 20 minutes for easier carving.
5. Meanwhile, measure drippings and add enough chicken broth or stock to make 2 cups. In a small cup, stir together cold water and flour with a whisk until smooth.

6. Bring the drippings mixture to a boil in a 2-quart saucepan and stir the flour mixture into the boiling drippings. Continue stirring 2 to 3 mintues longer until gravy is thickened and bubbly.


Share this post

Leave a Reply