Kvrs Oven Baked Beer and Chicken - Redux | Food Production and Preservation | Forums

My gf saw the recipe on the homepage one evening and thought it looked really good and wanted to give it a try. We finally got around to it this weekend and this is how it went!

We grabbed our chicken.

But we didn't have Old Bay, so we looked up what was in it and did our best. On a side note there are about 20 different spices in there! I think we had about 1/2 of them in the house.

Grinding up bay leaves is a pain, they are very tough but we got them down to a reasonable size by putting them in a bag, crunching them up, then putting the smaller pieces in the pestle.

Getting there.

And presto! 50% of Old Bay.

I grabbed some Russian Red garlic.

And put the garlic along with some Dijon mustard on the chicken. We got the idea for the mustard from the Old Bay, it called for mustard powder but we had none, so we figured what they heck, we will give this a shot.

Next we added our 50% imitation Old Bay, followed by the beer. We tossed in a bit of lemon for acid, you have to watch lemon as it becomes biter as it cooks, but with so little we were good. Also added some onion to add flavour to the cooking broth since I had a pretty generic beer.

We roasted potatoes in montreal steak spice as well as a small squash we still had from our CSA.

After roughly 1.25 hours at 350, with occasional basting the chicken was done. Be careful when basting to avoid blasting your spices off!

The potatoes and squash took a bit longer, which allowed the chicken to rest so it worked out well.

And before we knew it we were off to the races!

The cook time is a bit lengthy, however most of the time is inactive time so you are free to do whatever and enjoy the smells coming from the oven.

I good meal was had by all!