Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

 

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

When I first got into food blogging I had this idea that I would just take pictures of my dinner and post the recipe online. Somewhere between installing Google Analytics and starting an LLC, I realized that I was cooking in order to develop content rather than just posting what I was eating.

I guess that’s inevitable when I started to earn an income and see my website as a small business. I also realized that although I often stray from who I am as a cook in order to cultivate blog hits, I love cooking, I love food and I got in this business because of those things. When the recipes you love get ignored and the ones you don’t have strong feelings about go viral, it’s hard not to just continue to post those Pandering to the Masses recipes that go viral, but I know that I am the most happy when I cook the food I want to cook and hope that you love it, too.

I loved the way this came out, even though I know it wont go viral. It’s how I like to eat, and how I like to spend my time in the kitchen, hope you don’t mind too much.

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

Yield: Yield: 4 servings

Ingredients

    For the Brine:
  • 2 cups water
  • 3 tbs kosher salt
  • 12 ounces brown ale
  • 2 cups ice
  • 4 chicken leg quarters (or 1 whole roasting chicken, cut into quarters)
  • For the Glaze:
  • 1 cup stout
  • 2/3 cup mirin
  • ¼ cup soy sauce
  • ½ tsp chili powder
  • 1 tbs cornstarch
  • 3 tbs honey
  • For the Sweet Potatoes:
  • 2 large shallots, sliced (2/3 cup)
  • 2 tbs butter, plus 4 tbs divided
  • 1 tbs oil
  • 3 large sweet potatoes, peeled and sliced
  • 2 tbs real maple syrup
  • 2 tbs heavy cream
  • ¼ tsp nutmeg
  • ¼ salt
  • 1/4 cup chopped pecans
  • 3 tbs balsamic gaze

Directions

  • In a pot over medium high heat, add the water and the salt. Stir until salt has dissolved, remove from heat, add the beer and ice. Stir until ice has dissolved and brine is at room temperature or below.
  • Add the chicken quarters to a large bowl. Pour the brine over the chicken, cover loosely with plastic wrap, refrigerate for 3 hours and up to 24 hours.
  • Preheat oven to 425F.
  • Add the stout, mirin, soy, chili powder, cornstarch and honey, whisk to combine. Add sauce pan to high heat, allow to boil until slightly reduced and thickened, about 5 minutes.
  • Cover a baking sheet with aluminum foil, place a wire rack over the foil lined baking sheet.
  • Remove chicken from brine, discard the brine. Rinse the chicken well and pat dry. Place chicken on the wire rack.
  • Brush liberally with the glaze.
  • Roast at 425F for 45 to 55 minutes, brush with glaze every 10-15 minutes. Remove from oven when the internal temperature reaches 175F.
  • While the chicken is cooking make the sweet potatoes. In a saucepan, melt the butter with the oil over medium heat. Add the shallots and cook over medium-low heat until caramelized, about 20 minutes.
  • Boil the potatoes in a pot of lightly salted water until fork tender, about 12-15 minutes. Drain, return sweet potatoes to the dry pot. Add 4 tbs butter, cream, maple syrup, salt, and nutmeg, mash with a potato masher until well combined and potatoes are well mashed, transfer to a serving dish. Top with caramelized shallots, chopped pecans and drizzle with balsamic glaze.

Notes

Balsamic glaze can be bought at the store, often by the balsamic vinegar, or you can make it by reducing 1 cup balsamic and 1 tbs white sugar or honey in a saucepan until reduced and thickened.

http://thebeeroness.com/2013/04/26/mirin-stout-glazed-roast-chicken/

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

24 thoughts on “Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

  1. Wow. Anything with mirin is right up my alley. I definitely see myself making this for dinner soon.

    No harm in remembering your audience, we all do it. I never make anything for the blog that I wouldn’t love to eat myself, but of course I think about what readers will appreciate. I would not normally make so many sweets if i didn’t write a blog, that’s for sure!

  2. Longest title in the history of ever. And girl, who cares about viral hits 🙂 This is why we do what we do, why care about anything else?

  3. I think it’s time to retire. No more blogging for you. The rest of us cannot compete with this!;) jk, love this more than I loved last weekend, which was a lot.

  4. Well, i found you over at Aunt B’s Kitchen! Salivating! Pinned! This chicken looks sooo amazing it took me so long to decide which photo to pin!! Just looking at it i can almost taste it which means i really need to make this, and let’s not shove the sweet potatoes under the carpet! Beautiful job 🙂 (y)

  5. Preachin’ to the choir there sister!! I have been feeling those pressures and constantly struggle to remind myself that I do this because I love it and that’s got to remain my focus. Thanks for saying it all OUTLOUD. XOXO

  6. So completely agree with you. Sometimes you just lose track of why you really started a blog and you get sucked into the numbers and the audience you want to please. It’s nice to just take a step back and be like, “i love cooking, this is what i’ve always loved, this is my passion, and THIS is what i typically eat..like it or not!” 🙂 xoxo

  7. Well, even if this doesn’t go viral, I think it looks amazing!! And I totally hear you…it is tough to find the appropriate balance of content!

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