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Chicken In Ale Recipe
|Chicken||4 Pound (about 2 kg, drawn weight)|
|Mixed dried herbs||2 Teaspoon (1 rounded teaspoon)|
|Oil||30 Milliliter (2 tablespoons)|
|Butter||1 Ounce (25 g)|
|Garlic||1 Clove (5 gm) (optional)|
|Plain flour||45 Milliliter (3 level tablespoons)|
|Cinnamon||1 Teaspoon (Leveled) (5 ml)|
|Canned tomato puree||2 1⁄2 Ounce (1 small can, 64g)|
|Sugar||2 Teaspoon (1 rounded teaspoon)|
|Pale ale||1 Pint (250 ml)|
Calories 571 Calories from Fat 301
% Daily Value*
Total Fat 34 g51.7%
Saturated Fat 10.2 g50.8%
Trans Fat 0 g
Cholesterol 159.6 mg
Sodium 206.3 mg8.6%
Total Carbohydrates 13 g4.2%
Dietary Fiber 1.3 g5.3%
Sugars 3.3 g
Protein 49 g98.2%
Vitamin A 7.2% Vitamin C 6.1%
Calcium 4.1% Iron 11.6%
*Based on a 2000 Calorie diet
1) Remove the bacon rind and chop into strips.
2) Remove the peel from onions and garlic, if using. Cut the onions into quarters and crush the garlic. Place aside.
3) Preheat oven to (190°C, 375°F/Gas 5).
4) In a saucepan, place the chicken giblets.
5) Pour in water to cover and sprinkle with the mixed dried herbs.
6) Place over heat to cook for 1 hour. Strain the stock and store.
7) In a large frying-pan, add oil and butter to heat up.
8) Add the chicken to brown the breast first and then the thighs.
9) In a large casserole, place the chicken.
10) In the pan, add bacon, onion and garlic to fry until browned.
11) Sprinkle flour and cinnamon to stir in.
12) Add the tomato puree and sugar.
13) Slowly pour in the pale ale followed by 250 ml (1/2 pint) giblet stock.
14) Increase heat to bring a boil, by stirring.
15) Season with salt and pepper, as per your taste.
16) Pour the sauce over the chicken in the casserole.
17) Cover the casserole with lid and place inside oven to bake for about 1 hour until the chicken is tender. With a skewer, pierce the thigh joint to test the doneness. The juices should run clear by piercing.
18) Adjust seasoning and serve warm.