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DIRECTIONS
Rinse chicken inside and out and pat dry.
Squeeze lemon over chicken and rub
juice onto skin.
Place chicken in a large pot or dutch oven
with onions, garlic, celery, peppercorns,
bay leaf and parsley.
Add beer and salt, then enough water to
cover the chicken.
Bring to a boil then reduce heat. Cover
and simmer on low for about an hour,
adding more beer/water as needed.
After about an hour, add the carrots,
potatoes and pearl onions. Cover and
simmer until vegetables are just tender
(12–15 minutes). Add mushrooms and
peas and simmer for five minutes more.
Sprinkle chicken with paprika.
To serve, carve chicken and serve in
bowls with broth and vegetables
This recipe was submitted by Beer Canada.
Have a recipe you would like to contribute?
Contact Andrew Harris at
aharris@lesterpublications.com.
O N T H E M E N U
Many recipes call for beer, wine or spirits
as ingredients
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