Chicken Roasted With Beer

By / Food / March 14th, 2013 / 2

Another recipe using beer, this time a slightly more sophisticated version of “beer-can chicken” utilizing spices you already have in the cupboard. For optimum flavour, seek out organic, free-range chicken for this dish. Don’t try to make gravy with the pan drippings; it will be too salty. Instead, serve the chicken with a side of warmed purchased barbecue sauce.



Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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