- 1½ cups Guinness
- 1 lb butter, softened
- 1 tsp salt
- ½ tsp honey
- ¼ tsp fresh ground black pepper
- 1 tsp Dijon mustard
- 1 cup parsley, chopped
- 3 tbsp chives, chopped
- 2 garlic gloves, chopped
- 6 chicken breasts, skin on
In a pot reduce the Guinness to one-fifth of its original volume and allow to cool. With an electric mixer whip the butter for 5-10 minutes until it’s fluffy.
Add the salt, pepper, honey, Dijon mustard, parsley, and chives. Slowly mix in the Guinness, until everything is combined.
Roll in plastic wrap and form a log. Chill. Heat your oven to 395 F.
Cut Guinness butter into small rounds, and place under the chicken skin. Season the chicken with salt and pepper.
Roast for 35-45 minutes or until thermometer reads 165F. Baste with juices and butter, if desired, throughout cooking process.