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
After an awesome day spent with my husband for his #Big40, and eating almost non stop, Paul picked up a pack of chicken schnitzel for supper last night. Which fits in perfectly with the ‘Fry All The Things’ chanukah meal plan.
I love a fresh, home made, schnitzel and its one of the things I never would have made myself before coming to Israel, here it is pretty much one of the most traditional things you can eat. My kids love it too and its one of our favourite meals, even if it takes a bit of time to prepare.
I wanted to try something different tonight. Wendi mentioned a recipe for chicken with olives and figs but couldnt find the recipe she had. I did a google search and couldnt find a olive and fig chicken recipe that I liked so I just made one up. Which is kind of what this blog is all about…
1 x pack chicken portions (8 pieces)
1 x bag/tin pitted black olives
1 x bag/tin figs, I used tinned figs in syrup but I think fresh or dried figs would work just as well.
2 cups chicken stock
Place chicken pieces skin side up in a pyrex or similar oven proof dish.
Sprinkle spices over the chicken.
Pour stock over the chicken.
Add a splash of red wine.
Drain figs and olives and place on top of the chicken.
Cover the chicken with a lid or with heavy duty tin foil.
Place in a 180°C oven for about 45 minutes to an hour.
Uncover and turn chicken pieces over, cook uncovered for 15 minutes.
Turn chicken skin side up and continue cooking uncovered until chicken is brown.
Serve with rice or couscous
This turned out really really well. The chicken literally fell off the bones. The olives and figs were delish and there was plenty of sauce to spoon over the rice. I will definitely make this again!
Julia wrote a post about learning to cook and the fact that she has never made a roast chicken and it is something she really wants to try. I immediately thought of my brother Matthews recipe for Army Chicken. So named because in the army it is something that is really easy to cook.
So, I decided to make it for us and blog the process.
1 x whole chicken (no gibblets)
1 x 1kg bag of course (kashering) salt
Items you will need:
Heavy duty tinfoil
Turn your oven onto 180°C.
Take your tinfoil and pull out a piece about 60cm long. Fold the tinfoil in half and half again so you have a long thin oblong of tinfoil. Curve the tinfoil around so that it makes a circle slightly bigger than your chicken. Place it in the middle of the roasting pan.
Open the bag of salt by cutting the tip of one corner off so that it is easy to pour. Very slowly pour the sat around the outside of the foil ring. Make sure that the salt doesnt go inside the ring. Pouring slowly helps to guide the salt in the right place. Flatten the salt so that it is spread evenly around the foil.
Place the chicken inside the foil circle. Now here is the really easy part… do not add any spices not even salt or pepper. I repeat, do NOT add any spices.
Place the roasting pan in the oven for between 45 min and an hour depending on the size of the chicken.
Remove the pan from the oven and leave for 10 minutes to settle.
We added a few potatoes to the pan but usually we do it without them.
This chicken turns out to be tasty and juicy despite not having any spices added. Also, if you look at the picture above you can see that the salt has turned a slightly brown colour. That is all the fat that has run out of the chicken and been locked away in the salt. So not only tasty and juicy but healthy too.
Serve with rice and vegetables and most of all, enjoy!