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!
- 1 large whole chicken
- 3 tablespoons whisky
- 2 tablespoons lemon juice
- 2 tablespoons silan (date syrup), you can use honey too.
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 2 cloves garlic, peeled and mashed/diced finely
- Preheat your oven to 180C.
- In a bowl mix the whisky, lemon juice, silan, salt, pepper, herbs and garlic.
- You can give them a whizz with a hand blender but I just stirred them with a fork.
- Place chicken, breast side up, in a roasting dish.
- Using your hands, scoop up some of the sauce and rub all over the chicken.
- You can rub some of the sauce under the skin too.
- Keep rubbing in the sauce until the chicken is covered.
- 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.
- Roast, uncovered, for at least 1 hour per kg of chicken.
- Remove from the oven and let it sit for 5 minutes before carving.
- Serve with rice or couscous to mop up the gravy.