Reviews (2) Add Rating & Review 29 Ratings 5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3 Martha Stewart Member Rating: 1 stars 11/16/2018 The chicken did turn out moist with crispy skin but not worth the smoke filled kitchen and house while it was cooking and what it did to my new professional stove. What a mess!!!!! The fig sauce was bitter from the beer and not even used. Not sure what the issue was as it is a simple sauce but it tasted awful. There are several major things wrong with this recipe. First, it recommends Guiness Stout. Well the cans of Guiness have a little plastic widget inside the can. Is it really OK to put a can of beer with a pice of plastic inside in a 450 degree oven? My common sense said NO! Thus the search for another 16oz can of stout beer. I am assuming the recipe calls for a 16oz can, it doesn't say what size but a small can wouldn't be tall enough to stand up a chicken. Another thing to think of that the recipe didn't mention is to make sure your beer is at room temperature. I was so preoccupied trying to just find a 16oz can of stout without a plastic widget inside I didn't think and came home with cold cans. I didn't fully warm up the can to room temp before inserting it in the chicken thus it caused issues with the actual cooking of the chicken inside and didn't boil off as I expected. Maybe this was the cause of the excessive grease spattering and smoke? The recipe should have specified this in the instructions. I think this dish would be best cooked in an outdoor covered grill Martha Stewart Member Rating: Unrated 02/07/2011 This is an absolutely awesome recipe for baking chicken. I loved it. So moist and fall off the bone tender. I did have to add a bit of water to the pan after the first 20 minutes.
Back to Beer-Can Roasted Chicken with Fig-Jam Pan Sauce All Reviews for Beer-Can Roasted Chicken with Fig-Jam Pan Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Beer-Can Roasted Chicken with Fig-Jam Pan Sauce Recipe Summary prep: 15 mins total: 1 hr 20 mins Servings: 6
Ingredients Ingredient Checklist 1 whole chicken (about 4 1/2 pounds) 2 tablespoons unsalted butter, softened Coarse salt 1 can stout, such as Guinness 1 small bunch fresh thyme 1/4 cup water 1 tablespoon all-purpose flour 2 tablespoons fig jam
Gallery Beer-Can Roasted Chicken with Fig-Jam Pan Sauce
Recipe Summary prep: 15 mins total: 1 hr 20 mins Servings: 6
Gallery
Beer-Can Roasted Chicken with Fig-Jam Pan Sauce
Beer-Can Roasted Chicken with Fig-Jam Pan Sauce
Beer-Can Roasted Chicken with Fig-Jam Pan Sauce
Recipe Summary prep: 15 mins total: 1 hr 20 mins Servings: 6
Recipe Summary
prep: 15 mins total: 1 hr 20 mins
Servings: 6
prep: 15 mins
total: 1 hr 20 mins
prep:
15 mins
total:
1 hr 20 mins
Servings: 6
6
Ingredients
Ingredients
- 1 whole chicken (about 4 1/2 pounds) 2 tablespoons unsalted butter, softened Coarse salt 1 can stout, such as Guinness 1 small bunch fresh thyme 1/4 cup water 1 tablespoon all-purpose flour 2 tablespoons fig jam
Directions
Preheat oven to 450 degrees, with rack in lowest position. Pat chicken dry with paper towels. Rub skin with butter, and season with salt. Pour out 1/2 cup stout from can; reserve. Poke holes in top of can using a church key. Place thyme in can, and set in a large ovenproof skillet. Place chicken over can, balancing legs to keep it standing like a tripod.
Carefully transfer chicken to oven, breast side first. Roast for 20 minutes. Baste with pan juices. Roast, basting twice, until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 155 degrees, about 25 minutes more.
Carefully remove skillet from oven. (Steady chicken with 1 hand, using paper towels or mitts to protect your hand.) Let chicken rest (it will continue to cook) until an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 10 minutes, then remove from can. Let chicken rest for 10 minutes before serving.
Meanwhile, discard can, and pour pan juices into a cup; skim fat. Return juices to skillet over medium-high heat. Pour in reserved 1/2 cup stout, and bring to a simmer, scraping up brown bits. Mix together water and flour. Whisk into skillet. Boil for 1 minute. Whisk in jam. Simmer until thick, about 2 minutes. Serve chicken with sauce.
Reviews (2)
Add Rating & Review 29 Ratings 5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
Martha Stewart Member Rating: 1 stars 11/16/2018 The chicken did turn out moist with crispy skin but not worth the smoke filled kitchen and house while it was cooking and what it did to my new professional stove. What a mess!!!!! The fig sauce was bitter from the beer and not even used. Not sure what the issue was as it is a simple sauce but it tasted awful. There are several major things wrong with this recipe. First, it recommends Guiness Stout. Well the cans of Guiness have a little plastic widget inside the can. Is it really OK to put a can of beer with a pice of plastic inside in a 450 degree oven? My common sense said NO! Thus the search for another 16oz can of stout beer. I am assuming the recipe calls for a 16oz can, it doesn't say what size but a small can wouldn't be tall enough to stand up a chicken. Another thing to think of that the recipe didn't mention is to make sure your beer is at room temperature. I was so preoccupied trying to just find a 16oz can of stout without a plastic widget inside I didn't think and came home with cold cans. I didn't fully warm up the can to room temp before inserting it in the chicken thus it caused issues with the actual cooking of the chicken inside and didn't boil off as I expected. Maybe this was the cause of the excessive grease spattering and smoke? The recipe should have specified this in the instructions. I think this dish would be best cooked in an outdoor covered grill Martha Stewart Member Rating: Unrated 02/07/2011 This is an absolutely awesome recipe for baking chicken. I loved it. So moist and fall off the bone tender. I did have to add a bit of water to the pan after the first 20 minutes.
Reviews (2)
Add Rating & Review 29 Ratings 5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
Add Rating & Review
29 Ratings 5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
29 Ratings 5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
29 Ratings 5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
Martha Stewart Member Rating: 1 stars 11/16/2018 The chicken did turn out moist with crispy skin but not worth the smoke filled kitchen and house while it was cooking and what it did to my new professional stove. What a mess!!!!! The fig sauce was bitter from the beer and not even used. Not sure what the issue was as it is a simple sauce but it tasted awful. There are several major things wrong with this recipe. First, it recommends Guiness Stout. Well the cans of Guiness have a little plastic widget inside the can. Is it really OK to put a can of beer with a pice of plastic inside in a 450 degree oven? My common sense said NO! Thus the search for another 16oz can of stout beer. I am assuming the recipe calls for a 16oz can, it doesn't say what size but a small can wouldn't be tall enough to stand up a chicken. Another thing to think of that the recipe didn't mention is to make sure your beer is at room temperature. I was so preoccupied trying to just find a 16oz can of stout without a plastic widget inside I didn't think and came home with cold cans. I didn't fully warm up the can to room temp before inserting it in the chicken thus it caused issues with the actual cooking of the chicken inside and didn't boil off as I expected. Maybe this was the cause of the excessive grease spattering and smoke? The recipe should have specified this in the instructions. I think this dish would be best cooked in an outdoor covered grill Martha Stewart Member Rating: Unrated 02/07/2011 This is an absolutely awesome recipe for baking chicken. I loved it. So moist and fall off the bone tender. I did have to add a bit of water to the pan after the first 20 minutes.Martha Stewart Member
Rating: 1 stars 11/16/2018
The chicken did turn out moist with crispy skin but not worth the smoke filled kitchen and house while it was cooking and what it did to my new professional stove. What a mess!!!!! The fig sauce was bitter from the beer and not even used. Not sure what the issue was as it is a simple sauce but it tasted awful. There are several major things wrong with this recipe. First, it recommends Guiness Stout. Well the cans of Guiness have a little plastic widget inside the can. Is it really OK to put a can of beer with a pice of plastic inside in a 450 degree oven? My common sense said NO! Thus the search for another 16oz can of stout beer. I am assuming the recipe calls for a 16oz can, it doesn’t say what size but a small can wouldn’t be tall enough to stand up a chicken. Another thing to think of that the recipe didn’t mention is to make sure your beer is at room temperature. I was so preoccupied trying to just find a 16oz can of stout without a plastic widget inside I didn’t think and came home with cold cans. I didn’t fully warm up the can to room temp before inserting it in the chicken thus it caused issues with the actual cooking of the chicken inside and didn’t boil off as I expected. Maybe this was the cause of the excessive grease spattering and smoke? The recipe should have specified this in the instructions. I think this dish would be best cooked in an outdoor covered grill
Rating: 1 stars
Rating: Unrated 02/07/2011
This is an absolutely awesome recipe for baking chicken. I loved it. So moist and fall off the bone tender. I did have to add a bit of water to the pan after the first 20 minutes.
Rating: Unrated
All Reviews for Beer-Can Roasted Chicken with Fig-Jam Pan Sauce
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All Reviews for Beer-Can Roasted Chicken with Fig-Jam Pan Sauce
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