Wheat Beer Chicken

Do you need to know more than the name of this recipe? Probably not.


Then again, the recipe would also probably be nice too. I found this in The Farm, which I found while browsing Powell’s and waiting for REI to open so I could get my Vibrams. Oh yes, I’ve clearly gone down the hipster rabbit hole out here in Oregon. And I’m not hating it.



You’ll need

-a 4 1/2 lbs chicken (obviously feel free to size up and be more generous with the rest of the ingredients)

-2 1/2 tbs. butter at room temperature

-1 teaspoon grated orange zest

-1/2 teaspoon ground coriander

-2 teaspoons salt

-1/2 teaspoon black pepper

-1 garlic clove

-1 orange cut in half

-1 bottle wheat beer (I used Shock Top, it goes great with the orange)

1. Preheat the oven to 450, with the rack in the middle.

2. Work together the butter, orange zest, coriander, and 1/2 teaspoon salt

3. Rinse the chicken and pat dry. Being very careful, run your hand between the skin and the meat (I worked from the neck cavity down, but the direction doesn’t matter). Being sure not to tear the skin, push the butter under skin. Be sure to get globs of it by the drumsticks and thighs as well as the breast. Massage the butter from the outside to spread it out. This part is, in my opinion, pretty fun.

4. Put the garlic, orange, pepper, and the remaining salt in the cavity. Loosely tie the legs together with kitchen string if you have it (if you don’t, ain’t no thang).

5. Place the chicken breast-up in a dutch oven and pop her in the oven. After five minutes, baste with beer. Following this, baste your tasty friend with the beer every ten minutes. It took about 1 hour for my 4 1/2 lbs chicken to cook. A loose thigh joint is generally a spot on way to detect the cooked chicken.

6. Let the chicken rest 15 minutes if you can (It allows for the juices to continue plumping up the meat. I only made it ten though, since it looked so yummy!).


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