Living in the high desert oasis that is Bend, Oregon is a dream for most. Whether it’s the (reported) 300 days of sunshine, the never ending opportunities for adventure or just living in a nice, clean and beautiful town with a lot of delicious beer (22 breweries just in Bend). It is strange to think that we almost moved (to a big city with lots traffic, ahhh!). We had lived here together for about 2 years, working at jobs that weren’t fulfilling and overall lacked a sense of community.

We lucked out when we both scored new jobs right around the time we got married (1 month before and 1 week after, we were busy!). Our lack of attachment to our town quickly changed with these new opportunities. We both found ourselves in places that value us personally and professionally, get us excited and make us proud. Our friend circles grew and so did our love of place. I think it’s a testament that no matter where you live, if you spend 40+ hours a week doing something unfulfilling, you are not going to be a happy camper.

Beyond the mountains, lakes, rivers etc. Bend’s identity is firmly rooted in the brewery mecca that it is. My husband is now fortunate to call Deschutes Brewery his place of work. Being married to a brewer definitely has it’s perks, and lucky for me, I like beer! The thriving brewery culture does more than make beer. Most of the local breweries host events for local organizations, support local agriculture and give us many reasons to party! Even the non-profit work I do is supported by local breweries. And, of course, they make the best beer.

I was able to get my hands on some new brew from Deschutes (one of those perks I mentioned). It’s called Sagefight. This beer is totally Central Oregon. It is an Imperial (ie strong n’malty) IPA brewed with sage and juniper berries. Sage and juniper can be found all over our desert landscape. All the savory flavors of the beer gave me an idea. Let’s make some food with it! So we did. I give you Sagefight injected, sage and juniper berry rubbed, roasted chicken. And let me tell you, it’s a thing of beauty!  I haven’t made a lot of whole chickens, and to be honest was a little intimidated. It was much easier than I imagined, so don’t be afraid. The end result is a super juicy bird, with hints of sage, juniper and hops and a house filled with delicious aromas! Perfect for these increasingly chilly evenings.

Bringing people together over a good meal (and good beer) is one way that I feel at home. My hope in sharing recipes is much like my intentions with every meal I share with friends and family–bring together the people that make your place feel like home and make your hearts (and bellies) full.

Ingredients

• 5-6 lb whole chicken
• Kosher Salt
• Black Pepper
• 2 t. juniper berries (ground in a mortar and pestle)
• 1 T. ground sage
• 1/2 lemon (cut in 1/4s)
• 6 cloves garlic, roughly chopped
• 1 bunch of fresh thyme (if you have it- dried works too)
• 2 T. melted butter
• 1 large yellow onion
• 4 carrots
• 2 stocks celery
• olive oil
• 1/4 cup Sagefight IPA*

*Sagefight is optimal for this, but you could supplement with another IPA.

Special tools: injector and roasting pan

Instructions

1. Heat oven to 425°.
2. Roughly chop vegetables and toss with olive oil in the roasting pan. Put the rack over top.
3. Remove chicken giblets (it’s gross, but only lasts a few seconds). Give the bird a rinse and pat the outside dry with a paper towel. Place on roasting rack over the pan.
4. Salt and pepper the inside generously. Stuff the thyme, lemons and garlic inside.
5. Inject with the beer! So, we happen to have a fancy injector. If you don’t, you can integrate the beer by deglazing the roasting pan with it while it roasts (let’s say, 30 minutes in and 60 minutes in).
6. Mix 1 T of salt and 1 T pepper with the ground juniper berries and sage. Juniper berries aren’t common to have on hand. If you don’t want to buy them, supplement with some other herbs (thyme, rosemary etc.)
7. Brush the outside with melted butter, sprinkle on the spice rub.
8. You can tie the legs with kitchen string and tuck the wings back if that’s your preference.
9. Now roast… Mine was about 5 lbs and took about 1 hr 15 minutes. The juices should run clear and the internal temperature of 165°. Let the chicken rest for at least 10 minutes before carving.
10. The veggies in the pan are tasty to accompany, but can get a little salty from the drippings, so be aware. I roasted some cauliflower to go with the veggies. Potatoes would be great too!

Preparing the injection!

Brewers double as pretty great hand models.