Pilsner Beer Chicken | Drunken Chicken

I love the Afrikaans theme of this month’s Vinatics but I don’t have the time to participate properly. Dave and I went to The Wilderness for a long weekend and on Friday I am off to Johannesburg to meet my new niece, Nadia. One of the recipes is beer can chicken and I have used this as my inspiration for my recipe. At the Food Bloggers Indaba SAB gave us a few bottles of beer to take home with us.  I have used the pilsner beer with a whole chicken to christen my new Le Creuset oval pot. My drunken chicken was served with Hermanuspietersfontein Posmeester, an easy drinking, every night red wine. My intention was to use milk stout but my bottle went AWOL. I think this might have been a better option but to make sure I will try this recipe again sometime in the future. It was much better served the next day cold and I can really say, beer adds a new, exciting dimension to chicken.  I think a white wine would have been better, and sometime soon I am going to add Gewurtztraminer to my table.

Pilsner Beer Chicken

Pilsner Beer Chicken

Recipe Category: Chicken
All Rights Reserved: An original recipe from Lavender and Lime


  • 15 mls olive oil
  • 1 onion cut in half, and thickly sliced
  • 1 whole chicken
  • Salt and freshly ground black pepper to season
  • 1 star anise
  • 3 potatoes quartered
  • 1 butternut, peeled, deseeded and chopped
  • 330 mls Pilsner Urquell
  • 10 mls arrow root


  • Preheat the oven to 180° Celsius
  • heat the olive oil in a casserole dish and sauté the onions
  • wash the chicken and pat dry
  • season the cavity and the skin
  • place the star anise in the cavity
  • brown the chicken
  • add the potatoes, the butternut and the beer
  • cook for one hour with the lid on
  • make sure the chicken has cooked through and remove from the casserole and allow to rest
  • place the casserole onto the stove on a high heat
  • add the arrowroot and allow the sauce to thicken

Click on the links for conversions and notes.

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13 thoughts on “Pilsner Beer Chicken | Drunken Chicken

  1. I often use beer instead of stock when I cook chicken, especially when I cook it on the fire, but I’ve not used it for a pot roast. This recipe will work nicely on a fire too 🙂 one track mind, I know, lol

    I like the sound of popping a star anise into the cavity – that would give the meat lovely flavour. I’ll try that, thanks, Tandy!! xx

    1. love the avatar! love your one track mind as well 🙂 The star anise is something I am going to use again for sure. Have a great day xxx

  2. I’ve used beer to braise pork and beef but never used it for chicken. Your recipe sounds very interesting and begs to ne tried. I hope you have a great day. Blessings…Mary.

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