Sun | Aug 9, 2020

Roast Chicken with a twist

Published:Thursday | July 9, 2020 | 12:00 AM
A delicious view of Chantay Campbell Neil’s roasted chicken with a twist.
Are you up for the culinary challenge? Try you hand at this bold recipe.
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Foodies around the world would agree that there is nothing more spectacular than blessing your palate with perfectly fused flavours. From viewing savoury recipes and experiencing an array of aromas and colours to taking that first mouth-watering bite, the journey is one that many people treasure. While food is indeed an essential part of life, only a few can create dishes worth talking about. Chantay Campbell Neil is carving a name for herself and her piquant meals on the tongues of culinary lovers at an impressive rate.

If you have ever tasted a dish from Chef Chantay ‘GreedyGirlCooks’ Campbell Neil, you would think she has been cooking from before she made her first steps. However, If you meet her, she would tell you that her love for cooking developed in college with the help of YouTube, the Food Network and a lot of trial and effort. Hailing from Mandeville, Manchester, Campbell Neil is also a recipe creator, food photographer and writer.

This week, she tackled the beer challenge, using this bold flavour to create a unique spin on roasted chicken. As a tasty bonus, she has included the recipe for you to try at home.

Red Stripe Beer Roast Chicken

Prep time: 8 hours

Cook time: 1 hour 20 minutes

 

Ingredients:

For the brine

3 cans Red Stripe beer

5 cups water

¼ cup salt

¼ cup sugar

4 sprigs thyme

1 onion

2 tablespoon allspice

For the rub:

2 teaspoons paprika

2 teaspoon onion powder

1 teaspoon salt

2 teaspoon garlic powder

¼ teaspoon black pepper

2 teaspoon ground allspice

2 tablespoon oil

 

For the Beer Syrup:

1 can beer

¾ cup sugar

For the sauce:

Pan drippings

¼ cup beer syrup

1 Scotch bonnet pepper

1 teaspoon ground allspice

¼ cup ketchup

1 tablespoon molasses

 

Directions:

1. For the brine: Combine beer and water. Add salt, sugar, thyme, onion and allspice. Allow the sugar and salt to dissolve. Add the chicken and make sure it is completely submerged. Refrigerate overnight.

2. Preheat oven to 475°F. Remove the chicken from the brine rinse and completely pat dry inside and out. In a bowl combine paprika, onion powder, garlic powder, salt, black pepper. Rub the mix in the cavity of the chicken, under the skin and all over the skin. Add the oil to the outside of the skin, Truss the chicken by tying together the drumsticks and tuck under the wings. Place in a roasting tray, add water to the bottom of the pan, do not let the chicken touch the water. Roast in the oven for 20 minutes. Reduce the heat to 350°F and cook for another 60 minutes depending on the size of the chicken, larger birds need more time. Remove from oven when the skin is crispy and the temperature in the thickest part of the high reaches at least 170°F. Set aside to rest.

 

For the Beer Syrup: In a saucepan dissolve the sugar in the beer and gently simmer until it is reduced to a light syrup, making sure not to boil it.

 

For the sauce: Place the pan drippings from the chicken into a saucepan, add beer syrup, Scotch bonnet pepper, allspice, ketchup and molasses. Taste for salt. If the pan drippings were salty you may not need additional salt. If not, salt to taste. Reduce to a rich glaze. Brush the sauce on the chicken and serve extra sauce on the side.