Beer Roasted Chicken With Fig Jam Sauce

Haha! You had to know, since we grow our own figs, a recipe to use them would be forthcoming. OMG! This is so delicious. Run to nearest market (indoors or outside) and buy some of these wonderous fruits.


  • 1 whole chicken about 4-5 lbs.
  • 2 tbsp. softened butter
  • coarse salt
  • 1 can Guiness Stout
  • 1 small bunch thyme
  • 1/4 cup water
  • 1 tbsp. flour
  • 2 tbsp. fig jam

Preheat oven to 450 degrees. Put rack in lowest position. Pull out your large oven-proof roasting pan.

Rinse the chicken in cold running water and pat dry with a paper towel.  Rub the skin over with butter and sprinkle lightly with the salt. Pour 1/2 of the stout in a glass and reserve. Not for you, by the way.

Poke holes in top of the can using a bottle opener.  Place thyme in the can and set in the roaster. Place the chicken over the can, using the legs to balance the chicken like a tripod.

Place the chicken in the oven, breast side first and roast for 20 minutes. Baste all over with the pan juices and bake a further 25 minutes. Baste again until the juices run clear.

Remove pan from oven. Steady the chicken with a hand covered with paper towels or oven mitt to save yourself from being burned. Let the chicken rest. In about 10 minutes, test with an instant read thermometer poke the thickest part of the chicken (leg) and see that the temperature has reached 165 degrees.

Throw the can out and reserve the juice in the pan. Now pour in the stout you were saving and bring to a simmer. Be sure to scrape up all the wonderful brown bits. Mix together the water and flour and whisk into the hot liquid. Boil for 1 minute and add the jam. Simmer for 2-3 minutes until it thickens up.

Oh my, oh my… where is the potato salad? Warm rolls and butter? Wine….well, maybe make that 2.


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