Story: Brewing Royalty: Cooking up a Storm with King Road Beer Part 2
Episode: 2
Presenter: Stuart
Air Date: 25th June

Stuart shows us how to create a mouth-watering roast chicken dish using King Road’s very own beer.

• King Road Brewing Company started out ten years ago making their own cider for friends in the neighbourhood, which soon blossomed into a brewery.
• The venue’s array of play areas for children such as bouncy castles and footy goals reflects the company’s family-friendly ethos.
• Customers can choose from a variety of specially crafted drinks, with a core range of nine beers and ciders, as well as eight new small-batch seasonals produced each year!
• Passionate about food, the team at King Road smoke all their own meats in an on-site smoker and create hand-stretched stone-baked pizzas in an amazing pizza kitchen.
• Big groups are always welcomed, with a dedicated function area called ‘The Hay Shed’ designed to host events such as weddings, birthdays or even band nights.

Beer brined charcoal chicken, charred spring onion salsa

Beer brined Chicken

Ingredients

• 6 each skin on chicken Maryland
• 600ml King road larger
• 20gm salt
• 700gm brown sugar
• 1 knob ginger
• 2 star anice

Spring onion salsa

Ingredients

• 1 bunch spring onions
• 4 each jalapeno
• 3 cloves garlic
• 1 knob ginger
• 1 lime
• 50ml sherry vinegar

Brined Chicken

Method

1. Bring 400ml of beer, salt and 20gm brown sugar to the boil and allow to cool
2. Trim the chicken to remove any cartilage and add to the “brine”
3. Allow to sit in the brine overnight
4. To make the glaze, bring remaining beer, remaining sugar, ginger and star anise to the boil and reduce by half. Strain

Salsa

Method

1. Char spring onions and jalapenos
2. Remove skin and seeds from jalapenos and finely dice
3. Finely slice spring onions and mix with dice jalapenos
4. Grate garlic, ginger and the zest of lime and mix with spring onions
5. Dress with olive oil, sherry vinegar and lime juice
6. Season to taste

Cooking the chicken

Method

1. Heat the bbq 15 minutes before for gas and 45 minutes before for charcoal
2. Remove chicken from brine and pat dry.
3. Season chicken and place on the grill skin side down, Allow to cook for 4 minutes before turning to prevent sticking
4. Turn and brush with beer glaze, repeat the process 4 times until golden brown and chicken has an internal temp of 69+
5. All to rest for 5 minutes skin side up and plate with salsa

For more information:
https://kingroadbrewery.com