Ingredients
Cooking oil, Whole chicken (skin on- rinsed and dressed), 2-3 Onions (quartered- skin on), 1 bulb Garlic (halved – skin on), 4-5 Carrots (roughly quartered), 1/2 Cup Celery , finely, chopped, 5 sprigs Thyme, 250 Ml Dunkleweizen (pour into a glass and keep open at room temperature for an hour or two to make flat), 2 Cups Chicken stock, 3 Tbsp Butter, To taste Sea salt.
Method
– Preheat oven to 220 degree C.
– In a greased oven tray line the carrots, celery, onions, garlic and thyme.
– Place the chicken on the tray and grease with oil and sprinkle with sea salt.
– Roast the chicken for 1.5 hours or till the juices run clear. Remove from the tray and reserve/rest.
– While the chicken is resting, pour the dunkelweizen into the tray turn the oven to the highest heat setting and let it bubble for five minutes.
– Remove the tray from the oven and transfer all contents to a sauce pan before adding in the chicken stock and the butter.
– Reduce the mixture of the beer, and chicken stock till it coats a spoon, adjust the salt.
– Serve with buttery mashed potatoes.