Chicken

Rotisserie-style chicken with pale ale gravy

Name: Rotisserie-style chicken with pale ale gravy recipe
Yield: 4
Ingredients: 27g salt; 110g caster sugar; 1 lemon, sliced; 1 tsp black peppercorns; 1/2 bunch thyme; 3 garlic cloves, bruised; 1.6kg whole chicken; 1 tsp onion powder; 1 tsp garlic powder; 2 tsp smoked paprika; 1 tsp dried oregano; 1 tsp dried thyme; 40.00 ml extra virgin olive oil; 60g chicken; 50g plain flour; 2 bay leaves; 4 thyme sprigs; 250ml ale; 250ml chicken stock; 40.00 ml Worcestershire sauce

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P86 Rotisserie-style chicken with pale ale gravy

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by Georgina Esdaile

Food Editor

Dec 01, 2022

Georgie shares her take on a whole rotisserie-style chook, with all the fix-ins!

1/3 cup (27g) salt flakes
1/2 cup (110g) caster sugar
1 lemon, sliced
1 tsp black peppercorns
1/2 bunch thyme
3 garlic cloves, bruised
1.6kg whole chicken

Spice mix

1 tsp onion powder
1 tsp garlic powder
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
2 tbs extra virgin olive oil

Pale ale gravy

1/4 cup (60g) chicken fat or melted butter
1/3 cup (50g) plain flour
2 bay leaves
4 thyme sprigs
1 cup (250ml) pale ale
1 cup (250ml) chicken stock
2 tbs Worcestershire sauce

Method

1.

For the brine, place the salt, sugar, lemon, peppercorns, thyme, garlic and 1 cup (250ml) water in a large saucepan (big enough to fit the chicken). Place over high heat and bring to the boil, stirring to dissolve the salt. Remove from the heat, add 2L water and set aside to cool. Add chicken and submerge. Cover and chill for 8 hours or overnight, up to 24 hours.
2.

Preheat oven to 200°C. Line a roasting dish with baking paper. Remove chicken from brine, discarding the brine. Pat chicken dry.
3.

For the spice mix, combine all ingredients in a bowl. Brush spice mix over chicken to coat completely. Tie the legs with kitchen string to secure. Place in prepared dish and roast for 1 hour or until cooked through. Rest for 10 minutes.
4.

Meanwhile for the gravy, place chicken fat or butter in a medium saucepan over medium-high heat, stirring until melted. Add flour, bay leaves and thyme and cook, stirring regularly, for 5-6 minutes until deep brown and the flour has cooked out. Add beer and cook for 30 seconds or until reduced slightly and gravy is thickened. Gradually add chicken stock, whisking to combine. Cook for a further 3-4 minutes or until gravy has thickened. Whisk in Worcestershire sauce and season.
5.

Carve the chicken and serve with gravy.