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Allagash Brine-Soaked Scallion and Ginger Roasted Chicken Served with Allagash Pan Gravy

Recipe by Theresa Wong

Yields six to eight servings.

Allagash Brine Solution


  • Allagash Dubbel, 6 ounces
  • Apple juice, 1 quart
  • Water, 1 cup
  • Brown sugar, 1 cup
  • Ginger root cloves, (thinly sliced) 6
  • Garlic, (crushed) 1 cup
  • Black pepper, 2 ounces
  • Star anise, 3


  1. Bring apple juice and water to a boil.
  2. Dissolve the brown sugar and salt in the liquid.
  3. Add Allagash Dubbel Ale, sliced ginger root, crushed black pepper and star anise to the brine solution.
  4. Cool brine solution to room temperature.
  5. Place brine solution in a plastic bucket big enough to fit three chickens.

Ginger Roasted Chicken


  • Allagash Dubbel, 6 ounces
  • Whole roasting chickens, (3 to 5 lbs each) 3
  • Fresh ginger root, (finely grated) 6 ounces
  • Green scallions, (minced) 6 ounces
  • Garlic, (minced) 3 ounces
  • Kosher salt, 3 ounces
  • Canola or peanut oil, 8 ounces
  • Chicken stock, 8 ounces
  • Cornstarch, 3 ounces
  • Water, 3 ounces


  1. In the plastic bucket, submerge all three chickens in the Allagash Brine Solution. If necessary, top with some weight to ensure that the chickens are completely submerged.
  2. Refrigerate overnight.
  3. In a bowl, create the ginger scallion rub by combining the freshly grated ginger root, minced scallions, minced garlic, minced shallots, salt and canola oil.
  4. Remove chickens from the Allagash Brine Solution, drain and pat dry.
  5. Truss the chicken and rub with the ginger root and scallion oil rub.
  6. Place chicken breast-side up, on a rack in a roasting pan. Roast at 450 degrees, uncovered, for ten minutes.
  7. Cover with aluminum foil and finish cooking the chicken for an additional 30 to 40 minutes at 350 degrees. The thigh meat should register at an internal temperature of 165 degrees.
  8. Remove the chicken from the oven and allow to cool before carving and serving.

Allagash Pan Gravy

  1. Deglaze the roasting pan with the remaining 6 ounces of Allagash Dubbel.
  2. Add chicken stock and thicken with cornstarch.

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