Recipe by Mirj
Necessity is the mother of invention. I have a collection of blended whisky in the house that my husband refuses to drink, single malt snob that he is. He claimed the stuff was only good for paint thinner or rust remover. Not so. With a little help from Toolie who sent me some maple syrup from Canada, I invented a chicken dish that made everyone happy all around.
Top Review by blancpage
Don't know if the reviewer will get this, but since I'm not a premium member I can't send messages (I can reply to them, just can't send them) so I'm posting here, in response to E-Eva's question about how to thicken the sauce to a glaze consistency. I don't know how much sauce is left after cooking, as I haven't tried this recipe yet (it's in my cookbook though), but I've found that depending on the amt of liquid you want to thicken usually a cornstarch/water slurry works great. In my experience, mixing 1 Tbsp of cold water with 1 Tbsp of cornstarch (until cornstarch is completely dissolved) to make a slurry, then whisking it into the liquid you want to thicken works well. Add in a little at a time so you don't over-thicken. You may need more or less of the slurry. A bit of white flour may work also. I know some people have used instant mashed potato flakes to thicken sauces too. Haven't tried that yet. Anyhow, as soon as I can afford whiskey, I'm going to try this! :D
- 2 roasting chickens, cut into serving pieces
- salt and pepper
- sweet paprika
- 1 cup Scotch whisky
- 1 cup maple syrup
Directions See How It's Made
- Preheat the oven to 400 degrees F (or 200 degrees C).
- Clean the chicken pieces and season them with the salt, pepper and paprika.
- Place them skin side down in a roasting pan.
- Mix the whisky and maple syrup.
- Pour over the chicken.
- At this point you can marinate the chicken overnight, but this is an optional step.
- Place the chicken in the oven for 20 minutes, uncovered.
- After 20 minutes, turn the pieces over, and roast for another 20 minutes.
- Just a warning, when you open the oven door halfway through, be prepared to get tipsy on the fumes.