Beer glazed roast chicken
Using locally brewed beer (Moodley’s Real Ale) gives a delicious rich flavour
- 1 large free-range chicken, (about 1.5kg)
- 2 tbsp cold pressed rapeseed oil
- 2 cloves garlic, crushed
- 2 tbsp local honey
- ˝ tsp sweet paprika
- 2 tbsp cider apple vinegar (or red wine vinegar)
- 300ml locally produced beer or ale
Preheat the oven to 180C Gas Mark 4. Transfer the chicken to a roasting tin, pour the beer around it and cook for 1 hour, basting regularly until the chicken juices run clear when a thigh is pierced with a skewer. Leave to rest for 5 minutes then carve and serve with the pan juices.
Recipe by Mary Gwynn who is a local author, food writer and Chair of Penshurst Farmers Market. She is also the editor of BBC Vegetarian Good Food and M&S Magazine and now writes a seasonal eating column for the Waitrose weekend newspaper. She has published several cookery books, including The WI Cookbook: The First 100 Years and The Busy Mum’s Cookbook.