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Beer Bird with Celeriac Puree

Laura Calder
Recipe courtesy Laura Calder
Show: French Food at Home Episode: Woodland Feast

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Total Reviews: 4

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  • on August 23, 2012

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    I love Laura Calder's show and her recipes are wonderful.

    I had a problem with the beer bird though. The type of beer I used made the sauce bitter, and it couldn't be rescued. I have recently learned that the type of beer you cook with is extremely important. I wish that the type/brand of beer she used was included in the list of ingredients.

    The celeriac puree was fantastic.

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  • on October 29, 2011

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    Simply delicious! There is nothing I would change about this recipe.

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  • on October 12, 2011

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    Ah, the aroma was equally fantastic!

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  • on October 04, 2011

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    This was really easy and sooo tasty! The chicken was super tender and juicy, the garlic was soft and caramelized, and the bacon (I used diced pancetta was crispy and salty. I used a small (3.5 lb chicken cut up instead of a game hen and cut the rest of the recipe in half. Cooked it for about an hour total. I'd recommend keeping the chicken a little tight in the pan--not totally touching but you need to make sure the beer doesn't evaporate too quickly at the high heat. I had to add a little extra beer towards the end to make sure it didn't burn and I had some sauce left to drizzle. Total keeper; a perfect fall meal, good for family or company.

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