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Beer Braised Chicken

Copper Chef 11” Deep Dish Casserole Pan

Recipe Type:  Chicken
Servings  5
5  pound  chicken  
1    beer lager  
1  cup  chicken stock  
1    onion large diced  
2    carrots large cut bias  
8    baby red potatoes  
1  tablespoon  Caraway seeds   
1  tablespoon  dry mustard  
1  tablespoon  chopped parsley and marjoram  
1  teaspoon  salt  
1  teaspoon  pepper   


Pre heat oven to 350 F

  1. Rinse and remove innards from chicken. Tie the legs together for even cooking.
  2. Place chicken in the Copper Chef, Season the chicken with the spices rub in the spices
  3. Place the vegetable along the sides of the chicken starting with the potatoes, carrots then the onions.
  4. Pour in the beer along the side, so you don’t wash the spices off the chicken.
  5. Cover the Copper Chef pan with the lid.  Place on the stove, med to high heat. Once it come to a boil, Put the pan in the preheated oven for 30 min. Use two hands to carry the pan use both handles.
  6. At 40 minutes carefully remove the lid off the Copper Chef Pan, and turn up the oven to 400 to brown the outside of the chicken,
  7. Once chicken has cooked serve with potatoes, carrot and onions from the pan,
  8. Reserve pan dripping as an au jus.