Whisky: The water of life (and dinner)

I often use wine when I cook. I dont only drink it, I use it in the dishes too.

Many of my chicken dishes use wine, especially when baking the chicken.

A while back I purchased a bottle of Golan Heights Distillery Whisky. Its the first Israeli whisky and I think its pretty decent.


So I got to thinking, if I can cook with wine why not whisky?

A quick google search showed quite a few whisky chicken recipes so I mashed a few recipes together according to the ingredients I had on hand and O. M. G! I wish the internet allowed you to smell images. This was one of the best roast chickens I have ever made!

Whisky Roasted Chicken
A dark roast chicken, perfect with rice and roast sweet potato
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
  1. 1 large whole chicken
  2. 3 tablespoons whisky
  3. 2 tablespoons lemon juice
  4. 2 tablespoons silan (date syrup), you can use honey too.
  5. 1 teaspoon salt
  6. 1/2 teaspoon ground pepper
  7. 1 teaspoon basil
  8. 1 teaspoon oregano
  9. 1 teaspoon rosemary
  10. 2 cloves garlic, peeled and mashed/diced finely
  1. Preheat your oven to 180C.
  2. In a bowl mix the whisky, lemon juice, silan, salt, pepper, herbs and garlic.
  3. You can give them a whizz with a hand blender but I just stirred them with a fork.
  4. Place chicken, breast side up, in a roasting dish.
  5. Using your hands, scoop up some of the sauce and rub all over the chicken.
  6. You can rub some of the sauce under the skin too.
  7. Keep rubbing in the sauce until the chicken is covered.
  8. If there is any sauce left, pour it over the chicken, it will mix with the chicken fat as it roasts and makes a delicious gravy.
  9. Roast, uncovered, for at least 1 hour per kg of chicken.
  10. Remove from the oven and let it sit for 5 minutes before carving.
  1. Serve with rice or couscous to mop up the gravy.
A Bit of This A Bit of That https://gnatj.com/

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