• 1 chicken, halved
• 1 cup Guinness
• 1 cup mead (honey-based wine)
• 1/2 cup honey
  

Spice Rub

• 2 T onion powder
• 2 T garlic powder
• 1 T nutmeg
• Pinch ground mace
• 1 T juniper berries
• 2 T Cajun seasoning
• 2 T thyme
• 2 T kosher salt

Season each bird with spice rub. Lay in a dish and top with honey. Pour mead and stout over top. Make sure both halves are covered. Marinate for 1-2 days. Remove from marinade and sprinkle some rub on top just for seasoning and crunch. Roast in a pan for 35 to 45 minutes at 350 degrees. Chicken will be brown and crispy. Make sure internal temperature is 140 degrees and no pink juices run out when it’s pricked with a fork.