Recommendations · Beer and food

Whole roast chicken with Durs Ernems Mokkel Saison

A whole chicken with butter under the skin, lemon and thyme in the cavity, in the oven for well over an hour with potatoes around it. Alongside, a dry saison.

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Bottle of Durs Ernems Mokkel Saison, beer

From the shelf

The bottle

Durs Ernems Mokkel Saison comes from Durs in the Netherlands and is a saison of 5.7 percent ABV. The bottle holds 33 centilitres. A saison is top-fermented and ferments out far: little sugar remains, which makes the beer dry, with plenty of carbonation and a peppery, spicy note from the yeast.

Durs Ernems Mokkel Saison

The combination

Why this works together

A chicken skin that turns crisp in the oven is fat that has been rendered. The high carbonation of a saison lifts that fat away again at once, and because there is hardly any residual sugar in the beer, the lemon in the chicken stays fresh instead of sweetish. The peppery yeast note runs alongside the thyme and the black pepper on the skin.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour and 45 minutes
  • Type main course

What you need

  • 1 whole chicken of about 1.6 kilo
  • 60 grams butter, softened
  • 2 lemons
  • 6 sprigs of thyme
  • 4 cloves of garlic
  • 800 grams waxy potatoes, in wedges
  • 2 onions, cut into wedges
  • 3 tablespoons of olive oil
  • salt and freshly ground black pepper

How to make it

  1. Take the chicken out of the fridge an hour beforehand and pat it dry inside and out. Preheat the oven to 200 degrees.
  2. Carefully make space between the skin and the breast with your fingers and spread the butter in there, with the leaves of two sprigs of thyme.
  3. Put a halved lemon, the garlic and the rest of the thyme in the cavity.
  4. Rub the chicken on the outside with oil, salt and pepper and tie the legs together with string.
  5. Place the chicken breast-side up in a roasting tin and put it in the oven for 30 minutes.
  6. Mix the potatoes and the onion with the rest of the oil, salt and pepper and spoon them around the chicken.
  7. Roast everything for another 45 minutes. Pierce between the leg and the body: if the juices run clear, the chicken is done.
  8. Let the chicken rest for 10 minutes under foil, squeeze the second lemon over the potatoes and serve.

In the glass

Serving

Pour at 6 to 8 degrees into a tulip glass. Pour in one go until there is a head of two fingers; a saison has a lot of carbonation, and that belongs in the mouth, not stuck in the foam.

All about Durs Ernems Mokkel SaisonBack to Recommendations from ’t Bockje

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