Saturday, October 9, 2010

Roasted chicken in beer with mushrooms and garlic mashed potatoes

Cooking with alcohol is one of my favourite methods. It is very popular in Mediterranean cuisine as well as in Bulgarian. This recipe is traditional for my family.

1 chicken, about 4 pounds, halved or quartered
1 (355ml) Pale Ale/Lager beer.
½ cup water
¼ cup butter
200 grams button mushrooms cut into quarters
Salt, grounded black pepper and 2 bay leaves

Preheat oven to 425°. Season the meat with salt and pepper, and place it in the roasting pan. Cover each piece of meat with butter and pour all over beer and water. Add mushrooms and bay leaves as well. Cover with aluminium foil or lid and cook for about 1 1/2 hours. If you like crispy chicken skin, remove the foil and broil for the last 10 minutes of cooking.

Garlic mashed potatoes

3 large size Russet potatoes pilled and cut into quarters
4-5 garlic cloves
¼ cup butter
½ cup heavy cream
salt and black pepper

Boil the potatoes and garlic in salted water. Drain the potatoes and return them to the hot pot. Mash them. Warm up the butter and cream in a pan and add to mashed potatoes. At the end season with salt and black pepper to taste.
If you like roasted garlic you could use it instead of the fresh one – mince and add at the end.
I did not use starch to make gravy, just because I don’t like it. A tablespoon of corn starch will do the trickJ
Mashed potatoes are amazingly delicious garnish for roasted chicken.

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