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Chicken in a Beer Pot

Serves  4-6  Prep Time 15 minutes  | Cook Time1.5 hours


1 Whole chicken
1 Lemon
2 Large onions, chopped
1 Clove of garlic, peeled and crushed
3 Ribs celery, sliced
1 tbsp. Whole peppercorns
1 Bay leaf
¼ cup Parsley, chopped
2 cups Beer (more as needed)
1 tbsp. Kosher salt
6-8 Carrots, peeled and cut into 2 inch pieces
16 Mini new or Yukon gold potatoes
16 Whole peeled pearl onions
16 Small whole mushrooms
1 pkg. (10 oz) frozen peas
Paprika to taste


  1. Rinse chicken inside and out and pat dry.
  2. Squeeze lemon over chicken and rub juice onto skin.
  3. Place chicken in a large pot or dutch oven with onions, garlic, celery, peppercorns, bay leaf and parsley.
  4. Add beer and salt, then enough water to cover the chicken.
  5. Bring to a boil then reduce heat. Cover and simmer on low for about an hour, adding more beer/water as needed.
  6. After about an hour, add the carrots, potatoes and pearl onions. Cover and simmer until vegetables are just tender (12-15 minutes). Add mushrooms and peas and simmer for 5 minutes more.
  7. Sprinkle chicken with paprika.
  8. To serve, carve chicken and serve in bowls with broth and vegetables

What beer did you use with this recipe? Let us know using the hashtag #CheersCanada.


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