Beer can chicken with roasted root vegetables and pan jus
Binging with Babish · ♥ 21.4K likes · 701.7K views · 5 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole chicken
Defrost the chicken fully: one to two nights in the refrigerator or four to five hours in an ice water bath.
- kosher salt
- freshly ground black pepper
Optional dry brine: season lightly all over with kosher salt and black pepper and leave uncovered on a wire rack in the fridge overnight.
- light olive oil
Preheat the oven to 400F, preferably convection. Rub the chicken very lightly with light olive oil.
- 4 oz beer
- 2 cloves garlic
- 1 whole bay leaf
Leave about four ounces of beer in a pint can, add two crushed garlic cloves and a bay leaf, and press the can well up into the chicken.
Stand it in a 12-inch cast iron pan and roast in the lower centre of the oven.
- miniature Yukons
- shallots
- garlic cloves
- maitake or hen of the woods mushrooms
- light olive oil
Toss halved miniature Yukons, peeled and halved shallots, crushed peeled garlic cloves and maitake mushrooms with a drizzle of light olive oil and a liberal sprinkling of kosher salt.
- kosher salt
At about 20 minutes, take the chicken out and pour the vegetables into the hot pan around it.
Rest the chicken about 20 minutes at room temperature, uncovered, while the vegetables finish in the chicken fat; remove the beer can.
- 1 tbsp flour
- ½ cup chicken stock
Optional jus: add a tablespoon of flour to the pan fat over medium heat, cook one minute, then add half a cup of chicken stock and the strained remaining beer from the can.
- 2 tbsp butter
Kill the heat and mount with two tablespoons of butter, whisking constantly until melted, emulsified and velvety.