'Tis the season to be jolly! Fa la la la la la la la la!We are right in the middle of the holidays, ya'll! I hope everyone is having a good time and getting their shopping done. Between work and getting ready for the holiday rush, some nights I just want an easy, set it and forget it meal! And this is one of my favorites..... I mean LOOK AT THAT CHICKEN!  Here's my recipe: INGREDIENTS 1-4.5-5lb organic whole chicken 1-French loaf (or whatever crusty, thick bread you have) Good quality butter EVOO rosemary, thyme, oregano garlic salt The first part is literally the hardest. You need to lay your chicken down on its breast side and carve/cut out the backbone. Once you do that, flip the bird over and lay it out flat. Tuck the wings and cross it legs (no twine needed....mainly for presentation). Next, you season the bird. Cut about 4 pats of butter and season those with the trio of herbs (to taste). Tuck the pats of seasoned butter under the skin of the breast (2 pats on each side). Next, drizzle EVOO over the whole chicken and season generously with salt. This is where the bread comes in. Cut your loaf into about 6 one inch slices and place those in the bottom of a cast iron skillet. Drizzle a littel EVOO on them, then place your bird directly on top of the bread. The bread will soak up all the delicious drippings! Lastly, melt about a 1/4 cup of butter to drizzle over the chicken right before it goes in the oven. Season with a little thyme over the top for presentation. Roast your bird for an hour at 400 degrees. Temperature of the breast should be about 165 degrees when it is ready. The Beer PairingOther than being one of my all-time favorite beers, Saison Dupont is a perfect accompaniment to roast chicken dishes. It complements the herbal sweetness of the dish while containing enough bitterness and carbonation to cut thru the juicy richness and cleanse the palate. This meal was no exception. If you can't find Saison Dupont, grab a Blackberry Farms Classic Saison. I imagine it would also be wonderful! I do have to say I originally had the idea about Saison Dupont planted in my head a few years ago after I read Garrett Oliver's "The Brewmaster's Table" when he said he always has a bottle on hand and takes a bottle to his family's Thanksgiving. And he is my idol so.... ;) Happy Weekend, everyone!
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AuthorWelcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers! Archives
January 2019
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