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- Cuisine: Modern Australian
- Serves 4
Just about everything I used to cook my first chicken from Puggle Farm was local, including the sage and carrots from the garden. Did it taste better because of it? I think it did.
Ingredients
2 stubbies Tasmanian beer (Two Metres Tall is a great flavoured local brand)1 no.18 (1.8kg) free-range chicken, jointed
2 medium potatoes, peeled and cut into modest chunks (or use whole scrubbed baby potatoes, 300-400g)
2 large green onions, cut into pieces the length of your last thumb joint
2 medium carrots, peeled and cut into batons the length of the onion
6-7 cloves garlic, whole
Big handful of sage leaves
1 1/2 tsp salt and some freshly milled black pepper
Preparation
Put the oven on 200C. Have a swig of beer.Get a deep baking or roasting tray (or even a wide casserole) and lay the chicken on the bottom in one layer. Push the potato between the meat so it will be covered with beer. Scatter the onions, carrots, garlic and sage over the top. Sprinkle evenly with the salt then tip the beer all over. You want the chicken to be just about submerged, maybe fully submerged but not by much. If you need more liquid (I did just say have one swig of beer) use water. If there’s too much beer take a pause now while you imbibe.
Cover the tray with foil and pop it into the oven. Cook for 60 minutes. Take the foil off and cook another 20-30 minutes so the top of the chicken starts to colour and poke above the sauce. Turn the meat and do the same on the other side (try laying it on top of the vegies, skin side up, for best effect.) You want the meat to look browned but not burnt, the sauce moist but not overly runny (add a touch of water if it dries out). Remove from oven and serve immediately.
If you enjoyed this Beer sozzled chicken with sage and garlic recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Inn Mahogany Creek | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
Comments (15)
Previous
22 Sep 2011 12:39 AEST
Deborah
Hi Matthew! Defrosted 2 whole chickens after seeing the episode where you cooked Sozzled Chicken and jointed them myself (hate touching raw chicken but you inspired me enough to have a go) I added celery and button mushrooms to my dish and had to make do with chicken stock as i had no beer (oh dear) My 2 boys loved it as did I. Will make sure i have some beer to do your dish proper justice next time. Fantastic Show. Would love to be doing what you do. Thanks Mate.
Agree(0 people agree)
Disagree(8 people disagree)
05 Mar 2011 02:36 AEST
Tim O'Neill
2050
Excellent
I'm cooking this for the second time this arvo, though this time with some Tasmanian pepper-berries that I got down in Tassie last Christmas. I think they should compliment it well. And I'm using Moo Brew Pale Ale for added Taswegian authenticity.
24 Jan 2011 06:12 AEST
Anne Fidock
19 Jun 2010 02:34 AEST
Juan
Hawthorn
Rustic and delicious
This is a delicious dish. I made it using 10 chicken drumsticks and two stubbies of Boags Premium, the liquid was abundant and runny so next time I'll try less beer and more time cooking with the foil off. Highly recommended , especially for Winter!
11 Jun 2010 04:33 AEST
Melinda
13 Mar 2010 09:19 AEST
chris
10 Mar 2010 11:07 AEST
Kerry
As soon as my home brew is ready I'm going to give this a go, especially since the weather is starting to cool off. Just hope there are home grown spring onions, garlic and spuds left to put in it! Sooooo jealous! Would love to be living in Tassie and growing my own. I think I'd have to become vegetarian though. Fabulous show, hope there's another season ?
10 Feb 2010 08:12 AEST
Mark
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