Dutch Oven Chicken With Dark Ale And Juniper Berries Recipes

CHICKEN WITH ALE AND JUNIPER BERRIES

Steps:

• Season the chicken generously with salt and pepper.
• In a large skillet, melt the 1 tablespoon of uncut butter in the oil.
• Add the chicken in batches and cook over moderately high heat until browned, about 5 minutes per side; remove to a plate.
• Reduce the heat to moderate, add the shallots and cook, stirring occasionally, until softened, about 1 minute.
• Add 1/2 cup of the ale and bring to a boil, scraping up the browned bits from the bottom.
• Return the chicken to the skillet, cover and simmer for 15 minutes. Turn and baste the chicken with the pan juices, then cover and simmer until cooked through, about 15 minutes longer.
• Remove the chicken from the skillet and keep warm.
• Boil the pan juices over high heat until syrupy, about 5 minutes.
• Reduce the heat to moderate.
• Add the juniper berries, pink peppercorns and the remaining 2 tablespoons of ale, then whisk in the remaining 3 tablespoons of cold butter, a few pieces at a time. Season with salt and pepper.
• Remove from the heat.
• Return the chicken to the skillet and spoon the sauce over it to coat. Serve the chicken on a platter or dinner plates, sprinkled with the parsley.

FREE RANGE ROASTED CHICKEN WITH JUNIPER AND HERB

Steps:

• Wash chicken and pat dry with paper towels.
• Mix rosemary, sage, juniper berries, salt, pepper, and garlic in a small bowl.
• Use 2-3 Tablespoons of olive oil to coat both the inside and the outside of the chicken. Use 1/2 of the herb mix to season the inside of the chicken and the remaining half to season the outside of chicken.
• Place the lemon pieces inside the chicken cavity. Use kitchen twine to tie the chicken legs and the wings in place.
• Pour the remaining olive oil in a roasting pan or iron skillet and place the chicken on top breast up.
• Bake in a 350 degree oven for 1 1/2 - 1 3/4 hours. Turn and baste every 10 minutes or so after the first half hour.
• When done, remove from oven and keep warm until you serve sliced or quartered.
• Separate the fat from the drippings. reduce the drippings and deglaze pan with 1/2 cup dry white wine. Spoon over chicken pieces to serve.