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Allagash Basted Roast Chicken with Beer Bread Stuffing

Recipe by Jeanette Brown

Yields 6 servings


Beer Bread

  • Whole wheat flour, 3 cups
  • Sugar, 3 tablespoons
  • Allagash Curieux, 12 ounces
  • Parsley, (chopped) 1 tablespoon
  • Thyme, (chopped) 1 tablespoon
  • Gruyere, (grated) 6 ounces


  • Sweet Italian sausage, 4 ounces
  • Onion, (medium diced) 4 ounces
  • Celery, (medium diced) 4 ounces
  • Portabella mushrooms, (sliced) 4 ounces
  • Dried cherries, (chopped) 4 ounces
  • Pecans, (chopped) 4 ounces
  • Beer bread, (cubed and toasted) 6 cups
  • Chicken stock, 6 ounces
  • White wine, 6 ounces

Basting sauce

  • Allagash Curieux, 8 ounces
  • Chicken stock, 8 ounces
  • Butter, 8 tablespoons
  • Salt, to taste


  • Large Roasting chicken, 6 lbs
  • Cubed butter, 4 ounces
  • Parsley sprigs, 4 pieces
  • Thyme sprigs, 4 pieces
  • Salt and pepper, to taste

Pan Sauce

  • Chicken stock, 8 ounces
  • Bourbon, 2 ounces
  • Cubed butter, 4ounces
  • Garlic cloves, 3
  • Chopped parsley, 1 tablespoon
  • Salt and pepper, to taste


  1. Prepare beer bread. Preheat oven to 375 degrees. Lightly grease a loaf pan. Combine all ingredients and mix well. Pour into pan and bake for 1 hour. Allow to cool completely.
  2. Prepare stuffing. Cut cooled beer bread into cubes and toast in 275-degree oven until golden and crunchy. Reserve. Saute sausage, casing removed, over moderate heat until brown. Set aside, reserving drippings in pan. Add onions to the drippings and sauté until translucent. Add celery and sauté 3 more minutes. Add mushrooms, cherries, and pecans and cook 1 minute. Add bread cubes, chicken stock, and beer, and mix to combine well. Spread on sheet tray and cool completely.
  3. Prepare basting sauce. Combine butter, beer, and stock in a saucepan over medium heat. Add chopped parsley, thyme, garlic, salt and pepper and reduce slightly. Reserve and keep warm.
  4. Roast chicken. Preheat oven to 500 degrees. Season chicken inside and out and fill inner cavity with cooled stuffing. Slide cubed butter, parsley and thyme sprigs beneath skin beside breasts. Truss bird. Place bird, breast side down, on a roasting rack in a roasting pan. Roast for 20 minutes, basting periodically with warm basting sauce. Turn bird over, breast side up, and return to oven for 10 minutes. Lower oven heat to 350 degrees and continue roasting, basting periodically, until internal temperature reaches 175 degrees and juices run clear. Remove and allow to rest.
  5. Prepare pan sauce. Pour chicken stock and garlic cloves into a saucepan. Cook over moderate-high heat to reduce by one-third. Add 2 tablespoons bourbon and reduce further. Finish with cubed butter and chopped parsley, swirling rapidly until incorporated. Discard garlic cloves.
  6. Serve. Cut chicken into six portions and serve on individual plates atop a mound of stuffing, encircled by pan sauce.

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