Recipe

Marcs Sweet Honey Beer Chicken Recipe

	Barillms / All my dishes 4 months, 4 weeks ago This is a bone in chicken dish oven baked braised in liquid. Very tender, very sweet and very healthy! kid safe, the beer isn't gonna harm. Prep:15m Cook:60m Servings:4	Barillms
	honey beer chicken

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Ingredients

-Thaw Chicken bone-in whole leg or, quartered chicken or halves with skin,

Cook time will need adjusted according to amount of chicken being used.

-1/2 cup Honey

-1 Sam Adams Honey Porter beer bottle or similar

-1 Onion

-4,5 med-large cloves of garlic

-1 can of chicken stock, low sodium.

-3 chicken flavor cubes

-1/4 cup of fresh chopped parsley

-2-3 cups of frozen veggie mix (pea, grn bean, carrot, corn - depending on

how much room you have around the chicken in the pan)

-1 Tbsp of Brown Sugar

-1 Rosemary sprig

- Butter

-Gravey Master or Kitchen Bouquet!

-1/2 Tsp of poultry seasoning

-Salt & Pepp to taste

Directions

Locate pan or roaster large enough to handle your chicken pieces with plenty of room

around perimeter of meat for veggies to float without being packed in.

Place thaw chicken skin up into pan. Massage butter into & under skin if desired. Drip just a FEW Drops, 1-2 drops per piece of Gravy Master onto chicken. Massage in. Salt & pepper Chicken to taste, massage in.

Prepare braise liquid: Pour Can of Stock into pan around the chicken filling up no more than 1/2 way up the chicken. Don't rinse off the butter or seasonings. Pour Beer around chicken into pan also, total filling of liquid should be covering 3/4 of the chicken pieces with the tops exposed for browning. It's ok to use water to top off.

Add 2,3,4 chicken flavor cubes depending how strong & salty you want the liquid to be.

Add honey around into liquid, also drizzling onto chicken some.

Add chopped parsley, mix into liquid.

Add stripped rosemary petals

Add sugar

Add chopped onion & frozen Veggie medley.

Add garlic cloves split in half

Sprinkle top over all with a touch poultry seasoning,

not too much.

Bake uncovered on 400 until skin of chicken becomes golden brown & crisp

Baste tops of chicken with liquid every 10 min. This process usually takes 30 min

Approx. The basteing is important.

Once skin is brown & crisp, reduce heat to 375 and COVER pan with lid.

Cook another 15-20 minutes or so.

Final step: For final 10-15 of cooking, reduce heat down to 300 and uncover again for the last 10-15 minutes. Skin should be crisp when removed. Liquid should still be 1/2 way up chicken.

Baste as needed in final cooking minutes.

Serve chicken as main dish, veggies may be served on side or spooned over chicken, or spooned over rice. Meat should be falling off the bone, skin should be dark brown & crisp on the top where exposed. The meat will be very sweet & juicy.

The vegitables will have taken on the sweetness from the honey & be delightful.

Enjoy!

-MB

Enjoy.

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