Another post, another Brooklyn beer....
The Saison Kitaya is a very unique beer. To be honest, I wasn't sure when it would be appropriate to pair with a meal. There are not many official notes on it because it is what Brooklyn calls a "Ghost Bottle". It is simply described as a "saison aged on sake lees in bourbon barrels". It also goes by another name: Sake Saison 1985. That is the year I was born! So obviously that means I was supposed to have this bottle.
I was skeptical about how this pairing would turn out. I was thinking an amber beer may be a better choice. But let me tell you, it worked out way better than expected!
The beer had a funky, herbal element that clung onto the earthy, gamey flavors in the lamb.
The clean flavors of the malt bill provided a stage for the meal to shine.
It was a pleasantly surprising pairing!
I hope this post gives you the confidence to try your hand at cooking lamb if you haven't before!
Shia Labeouf will give you a pep talk if you need it....
Thanks for reading, folks!
Another post about spatchcock chicken!? YES!
1. It is SO easy to make.
2. It's a beautiful presentation.
3. You just need it in your life.
Brooklyn Brewery's Lord Sorachi is a bigger, hoppier version of their Sorachi Ace Saison, which is one of my all-time favorite beers. So imagine how stoked I was to crack this baby open (spoiler alert: SUPER stoked)!
A very clean and crackling dry malt profile sets the stage for an explosion of bright, citrusy, herbal hops that just jump out of the glass! At 9.5% abv, it's bubbly, spritzy, dry and gorgeous. It's a beer so good it brings tears to my eyes. Literally.
Buy a 4 to 4 1/2 pound organic whole chicken and a loaf of french bread.
Preheat your oven to 450 degrees. Start by rinsing the chicken with water and pat it dry. Here's the hardest part of the whole thing: cutting out the backbone. I use a very sharp kitchen knife (be careful!) to cut it out....but beware, you will have to break a few of the bones to get it. It doesn't have to be perfect because you wont be displaying this side of the bird.
Once that is done, flip the fella over, tuck his wings underneath, and cross his legs (you can tie them together or not, whatever you prefer). "Thyme" to season! See what I did there....
I start by cutting a couple of pats of good unsalted butter to tuck underneath the skin on the breast part of the chicken. On the outside, I pour melted butter mixed with Herbs de Provence all over the skin and rub it in. Sprinkle a generous amount of salt over the skin as well.
To build your masterpiece, create a layer of french bread in the bottom of a cast iron skillet ( about an 1-1/2 inch thick slices). Drizzle EVOO, salt and pepper over them. Layer your chicken on top of the bread and add one last drizzle of EVOO on the bird. Throw that into the oven for 45 minutes (the breast should read 160 degrees when it's ready). Let the chicken rest for 10 minutes before slicing and BOOM here's what you get:
A perfectly roasted chicken with crusty bread that has soaked up all that buttery goodness! This could easily feed 4 people if you wanted to make something beautiful and easy for a dinner party. I serve the chicken directly out of the cast iron on the table for my husband and I, but if I were entertaining, I would pre-cut the whole chicken into pieces onto a plate (breast, legs, wings, etc.) and arrange the bread on there as well.
The beer pairing to this dish was 100% perfection. A heavenly experience.
The citrusy, herbal profile of the beer added a splash of freshness to the dish while complementing the different herbs. The dry, pilsner malt bill balanced and cut thru the roasted chicken skin. The degree of effervescence helped cut thru that richness as well.
Sorachi Ace Saison would also be a great pairing too if you can't find Lord Sorachi. Special thanks to Brandon Jones for my bottle!
Give this recipe a try if you haven't yet!
You won't regret it.
Have a great week, ya'll!
Welcome 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!