An oval platter filled with pieces of stout and soy roasted chicken on top of caramelized onions.

5 from 1 vote

Stout and Soy Roasted Chicken

This is a version of the very first dish I learned how to cook on my own, when I was about twelve years old. When my mom left for work one morning, she realized she’d forgotten to marinate the chicken she’d pulled from the freezer to defrost the night before. She had me sprinkle salt on that chicken, pour a beer in a big plastic bag, stick the chicken in the bag along with some bay leaves and celery, and stand the bag in a bowl in the fridge to keep it upright.

Prep Time30

Cook Time45

Total Time3 15

Course: Mains

Cuisine: American

Servings: servings

Calories: 478

Ingredients

▢ One (3- to 4-pound) whole chicken
▢ 1 cup soy sauce or tamari
▢ One (12-ounce) bottle stout beer (such as Guinness or Old Rasputin)
▢ 1 tablespoon fish sauce or Worcestershire sauce
▢ 1/2 cup plus 1/3 cup water, divided
▢ 1/2 teaspoon freshly ground black or white pepper
▢ 6 garlic cloves, crushed
▢ 2 large (1 lb) white onions, sliced into rounds
▢ 2 tablespoons (1 oz) unsalted butter, at room temperature

US - Metric

Instructions

Using kitchen shears or a sturdy knife, cut out the backbone of the chicken. You can discard the backbone, save it for homemade chicken stock, or marinate and roast it here for a chef’s treat. Cut the remaining chicken in half lengthwise, between the breasts.
In a large bowl or large resealable plastic bag, combine the soy sauce, beer, fish sauce, 1/2 cup of water, and pepper. Add the garlic, half of the sliced onions, the backbone, if using, and the chicken halves, skin side down. Marinate for at least 2 hours and up to 8 hours, stirring occasionally.
Preheat the oven to 450°F (230°C) and position a rack in the upper third of the oven.
In the center of a large rimmed baking sheet, scatter the remaining slices of onion. Remove the chicken pieces from the marinade and pat them dry with a paper towel. Discard the marinade.
Place the chicken skin-side up on top of the sliced onions. Rub the butter over the chicken skin, being sure to get into all the hard-to-reach places.
Place the rimmed baking sheet on the oven rack and carefully add the remaining 1/3 cup of water. Roast the chicken for 20 minutes, then baste with the juices and continue cooking until the skin is deep brown and crisp, and the internal temperature of the thigh meat is 165°F (74°C), about 25 minutes more.
If you’ve roasted the backbone, enjoy its super-crisp skin and tender morsels of meat while the chicken rests a few minutes. Cut the chicken halves into pieces and serve.

Nutrition