Creamy Beer Whole Chicken with Beau’s Night Märzen Amber Lager and Mushrooms

Prep Time
10 Minutes		 Serves
6 People

Chicken Ingredients

  • 1 whole Beretta Chicken
  • 1 tall boy (473 mil): Beau's Night Märzen amber lager (or Lug Tread lagered ale)
  • 6 whole garlic cloves
  • 1 organic chicken bouillon cube, diluted into beer
  • Sea salt and fresh ground pepper

Mushroom Sauce Ingredients

  • 2 small Red onions, thinly sliced
  • 2 Cups sliced mushrooms
  • ½ Cup Beau's Night Märzen amber lager (or Lug Tread lagered ale) / plus remaining sauce from cooking chicken (this can be added after you prepare the rest of sauce)
  • 5 Tbls butter
  • 4 Tbls flour
  • ½ Cup heavy Cream
  • 1 tsp sugar
  • Sea salt and fresh ground pepper to taste

Directions

Place Whole chicken in roasting pan. Mix together beer, garlic cloves, bouillon cube, salt and pepper. Pour mixture over whole chicken and place into 350 oven, uncovered for 1 hour and 15 minutes or until thermometer reads 165 on the thick part of the thigh, not touching bone. During cooking time of the chicken, prepare mushroom sauce.

Melt butter in medium size frying pan. Add onions and mushroom, sauté until browned. Once onions and mushrooms start to stick, add beer and deglaze the pan. Making sure to scrape the bottom to get all the browned parts off. Cook for 2 minutes. Add flour, cream, sugar, salt and pepper. Mix until thick and creamy. Once chicken is fully cooked, if you have any remaining liquids in the roasting pan, add them to the sauce, it will just make it that much tastier. Place sauce into gravy boat and pour over cut up chicken.

Buon Appetito,

Cynthia Beretta

About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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