Stout Little Hen

Directions

1. Brining the Chicken
2. Bring everything but the ice and the chicken to a boil - I do this in a pot large enough to accommodate the chicken eventually as well. Boil for 5 minutes then remove from heat. Add ice, and make sure the mixture is completely cooled. Clean the chicken and put it in the brine. You may need to add additional cold water to make sure it is completely submerged. Set it in the refrigerator and allow it to soak for at least 3-4 hours (if you have time - do this in the morning before work then proceed when you get home)

1. Roasting the Chicken
2. Heat the oven to 350. Clean and peel and trim the celery and carrots, peel and quarter the onion. Create a "raft" in your roasting pan from the carrots and celery.
3. Remove the chicken from the brine, drain and then place the orange cut in 8 in the body cavity (or as much as will fit - depends how big your orange is). Tuck the wings behind the chicken place him on the raft. Scatter the onions in the pan around the chicken. Rub the olive oil on the skin and season with salt and pepper. Pour the cup of stout and the broth in the pan and place in the oven. Roast the chicken until it is done – a bit over an hour - the temp in the thigh (not touching the bone) should read 160. While the chicken is roasting, baste 2-3 times with the liquid in the pan, and be sure to squirt some inside the chicken each time as well. When the chicken is done, remove from the oven and place on a platter and arrange the vegetables from the pan around it.
4. To make stout gravy - Melt the butter and flour together in a small saucepan while whisking, then slowly whisk in 1 ½ cups of the roasting liquid (you may want to use a separator to remove some fat) and simmer for a few minutes until the gravy thickens. Taste and adjust the salt and pepper. Serve alongside the chicken.