By Zetty McKay/Brewery Wife
Whole Chicken (4 pounds)
Potatoes (12 small red/yellow or equivalent)
Onions (1 large or several small)
1 Cup Vortex IPA This equals 8 ounces, which is half of a pint-sized can. You may want to drink half of a can the night before making the chicken, reserving enough for your recipe in the morning.
Teaspoon Black Pepper
Tablespoon Brown Sugar
Remove giblets, rinse chicken, and pat dry. Mix dry rub in a small dish and then rub it all over the chicken.
Lay the chicken on top of the onions, breast down, and back facing up. Arrange as many potatoes as the cooker can hold, with the lid still fitting securely. I left mine whole as they were smaller, but you may want to cut larger ones in half.
If you’ve had an especially demanding day, or company coming over, you may want to make some Vortex gravy. Just mix a few Tablespoons of corn starch with a little cold water in a small dish until smooth, and whisk it into the juices in the slow cooker. Turn the heat up to high, cover, and bring to a boil, stirring occasionally. Then, pour over your platter, or let individuals serve their own.
By the way, we really enjoy our Vortex out of big red wine goblets; the vessel is good for channeling aromatics, allows for enhanced hop flavors to come out as it warms in your hand, and it makes an elegant presentation.
A good friend, Susie, came over for dinner, and we couldn’t stop eating, the food was so good. We were super full, but she happens to be one of the best pie-makers in the world, so we forced ourselves to top off our meal with some blackberry pie, that was still warm from the oven. It was totally worth relatively little effort for such a great meal. I can't wait for you to try it too!