Woodstock Beer Dinner Part 1
 
ROAST CHICKEN with HERB BUTTER

4 - 6 servings 

  • 1 whole roasting chicken, about 7 pounds 
  • 6 Tbsp butter, at room temp 
  • 2 Tbsp mixed herbs, thyme, sage, parsley, tarragon, etc. 
  • 2 carrots, diced 
  • 1 onion, diced 
  • 2 ribs celery, diced 
  • 1 cup HUDSON LAGER 
  • 1 1/2 cup chicken broth or more beer 
  • salt and pepper to taste 
    •  Procedure:

    Preheat oven to 450 degrees. 

    Combine the butter and herbs. Separate the chicken skin from the meat around the breast and legs. Do not puncture the skin. Rub the butter mixture under the skin. 

    Place the chicken on a roasting rack and insert 1/4 of each vegetable into the cavity of the chicken. Tie the legs together and tuck the wings under the body. 

    Place the chicken in the oven, breast side up. After 10 minutes, baste with pan juices and sprinkle with salt and pepper. If pan begins to smoke, add 1/4 cup of water to it. Baste after an additional 10 minutes and then again after an additional 10 minutes. 

    Reduce the temperature to 350 and add the remaining vegetables to the bottom of the pan and baste again. Bake until done, about 45 minutes to 1 hour. The best would be to use a meat thermometer or a chicken with a pop-up indicator. Baste every 10 to 15 minutes. 

    When the chicken is done, tra nsfer to a warm platter and loosly cover with foil for 10 to 15 minutes before carving. 

    For the sauce, remove fat from pan juices. Place the pan on the stove top over a medium high burner. Pour in the beer and scrap up any brown bits. Then add the chicken broth and heat to a boil. Boil for a minute or so to reduce the liquid. Season with salt and pepper and serve with the chicken. 

    BAKED POTATOES

    4 servings 

  • 4 medium to large potatoes 
  • 4 bay leaves 
  • salt and pepper to taste 
    •  Slice to potatoes in half. Season each slice with salt and pepper. Place 1 bay leaf in each middle and then reassemble each potato, securing it together with a toothpick or two. 

    Bake the potatoes in your usualy fashion, microwave, oven, grill, etc. 

    Remove bay leaf and serve with your usual condiments. 

    BAKED SQUASH RINGS 

    2 - 4 servings 

  • 1 squash, about 1 to 1 1/2 pounds, acorn, butternut, etc 
  • 1 Tbsp maple syrup 
  • 1/4 to 1/2 tsp ground cinnamon 
  • 2 Tbsp Nat's BIG INDIAN PORTER or ICHABOD CRANE 
  • 1 - 2 apples, cored and sliced 1/4 inch thick 
    •  Wash the squash and then slice it crosswise into 1/4 inch rings. Remove the seeds and pulp from the centers. 

    Layer the squash and apple in a casserole dish, alternating layers. Top with maple syrup, cinnamon, and then sprinkle with beer. (Note: if using the pumpkin beer, you may want to reduce the cinnamon to 1/4 tsp.) 

    Bake, covered, in a preheated oven for about 30 minutes. The timing and temperature are not critical, so this can be baked along with other dishes. 

    DILLED CARROTS

    4 servings 

  • 4 large carrots, peeled 
  • 1 Tbsp butter 
  • 1 cup SAINT JAMES ALE 
  • 1/4 tsp salt 
  • 1 tsp sugar 
  • 1 tsp dried dill weed 
    •  Cut the carrot in half, and then quarter the slices. 

    Heat the butter over medium heat and then saute the carrots until they start to become tender, about 5 minutes. 

    Add the beer and dill, reduce the heat, cover and simmer until carrots are tender, stirring often, about 10 to 15 minutes. 

    Add the sugar and salt and cook for 3 minutes, uncovered, and then serve. 

    Source:
    Dave Hillerud

    Notes:
    See Woodstock Beer Dinner Part 2 
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