1217-PC West Coast IPA™ | Garlic Herb Butter Roast Chicken
PC Collection: Spring on the Patio, Seasonal Pairing Guide
This recipe comes from DINNER AT THE ZOO
Settle into spring with the nicely-balanced, rich flavors of Garlic Herb Roast Chicken and a homebrewed IPA with 1217-PC West Coast IPA™: a featured strain from our 2nd Quarter Private Collection, Spring on the Patio.
West Coast IPAs pair perfectly with the distinct Maillard reaction flavor in browned foods like roast chicken and seared steaks. Browned foods can often emulate a malty taste, which is why pairing it with an IPA that backs down from the malt, neutralizes the flavors making it quite the palate pleaser.
This Garlic Herb Roast Chicken recipe from Dinner at the Zoo compliments the mild ester and character of 1217-PC, making it a great, modern twist, on a comfort food classic.
-Homebrewed IPA with 1217-PC West Coast IPA
-1 batch of Chicken Brine (optional but highly recommended)
-5 pound whole Chicken
-2 sprigs fresh Rosemary
-2 sprigs fresh Thyme
-1 Onion – peeled and quartered
-1 Lemon – quartered
-6 tablespoons Butter
-2 teaspoons minced Garlic
-2 teaspoons of fresh minced Thyme leaves
-2 teaspoons of fresh minced Rosemary leaves
-1 tablespoon of fresh minced Parsley leaves
-Salt & Pepper to taste
Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it’s done brining.
Preheat the oven to 400 degrees F.
Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon.
Tie the chicken legs together with kitchen twine.
Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.
Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
Check on your chicken every 20 minutes – if the skin is getting overly dark, cover the chicken with foil.
Let the chicken rest for 10 minutes before carving. Serve with pan drippings.