Best 2 Vermont Bakers Roast Chicken With Beer Gravy Recipes

Indulge in the tantalizing flavors of Vermont Bakers' Roast Chicken with Beer Gravy, a culinary masterpiece that combines the essence of rustic charm with modern culinary techniques. This dish takes center stage as the main attraction, captivating taste buds with its tender, juicy chicken enveloped in a golden-brown, crispy skin. The secret lies in the unique beer gravy, a harmonious blend of rich chicken stock, aromatic beer, and a symphony of savory herbs and spices. The result is a delectable sauce that elevates the chicken to new heights of flavor, leaving you craving for more.

Accompanying the succulent chicken is a delightful medley of roasted vegetables, each contributing its own distinct character to the dish. Hearty carrots, earthy parsnips, and tender broccoli florets are lovingly tossed in a flavorful mixture of olive oil, herbs, and spices, then roasted to perfection. The vegetables emerge from the oven with a caramelized glaze, adding a symphony of colors and textures to the plate.

Complementing the main course, the article also features two additional recipes that further enhance the dining experience. The first is a refreshing and zesty Roasted Beet and Goat Cheese Salad, a delightful combination of earthy beets, creamy goat cheese, and a tangy vinaigrette dressing. This salad serves as a perfect appetizer or side dish, cleansing the palate and preparing it for the main course.

The second recipe is a decadent Chocolate Mousse, a velvety and rich dessert that provides a sweet ending to the meal. With its airy texture and intense chocolate flavor, this mousse is sure to satisfy any sweet tooth.

Together, these recipes create a complete and satisfying meal that will impress your family and friends. Whether you're hosting a special occasion dinner or simply seeking a comforting and flavorful home-cooked meal, Vermont Bakers' Roast Chicken with Beer Gravy is guaranteed to deliver an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

VERMONT BAKER'S ROAST CHICKEN WITH BEER GRAVY

Vermont Baker's Roast Chicken with Beer Gravy image

Provided by Food Network

Categories main-dish

Time 14h15m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon powdered lemon peel
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 large (5- to 6-pound) roasting chicken
1 can Vermont IPA or your favorite IPA beer
2 cloves garlic
Beer Gravy, recipe follows
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 teaspoon brown sugar
3 cups chicken stock
1/2 cup Vermont IPA beer
1/2 cup roast chicken drippings from the pan
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon creamy horseradish sauce
Salt and pepper

Steps:

In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
Carve the chicken and serve with Beer Gravy.
Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.

PERFECT ROAST CHICKEN

Perfect Roast Chicken image

Provided by Ina Garten

Categories main-dish

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 10

Ingredients

1 5- to 6-pound roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock
2 tablespoons all-purpose flour

Steps:

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
Slice the chicken onto a platter and serve immediately with the warm gravy.

Tips:

Choose the right chicken: A whole chicken weighing 3 to 4 pounds is ideal for this recipe. You can also use a cut-up chicken, but the cooking time may vary.
Use a good quality beer: The beer you use will impart flavor to the gravy, so choose one that you enjoy drinking. A light beer or ale is a good option.
Don't overcrowd the pan: Make sure there is enough space in the pan for the chicken to cook evenly. If the pan is too crowded, the chicken will steam instead of roast.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Make the gravy while the chicken is roasting: This will save you time and ensure that the gravy is hot and ready when the chicken is done.
Let the chicken rest before carving: This will help the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken.

Conclusion:

Vermont Bakers' Roast Chicken with Beer Gravy is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The chicken is roasted to perfection and the beer gravy is rich and flavorful. Serve the chicken with roasted vegetables and mashed potatoes for a complete meal.