We were given a bottle of Jack Daniels Honey some time ago that we were not fans of. I didn't want it to go to waste so I created this recipes for roast chick with vegetables with it.
Ingredients:
1 1/2 cup Jack Daniels Honey
1/2 cup honey
3 garlic cloves, grated
1 star anise
1 cinnamon stick
1 tsp paprika
1/2 tsp chilli powder
2 bay leaves
1 sprig thyme
1 tsp grainy mustard
1 whole chicken, spatchcocked*
2 carrots, chopped into even sized pieces
2 parsnips, chopped into even sized pieces
1 onion, diced
Knob of butter
Salt and pepper, to taste
Method:
To make the glaze- put all the ingredients together in a pot and bring to the boil on medium heat. Watch it like a hawk as it may catch fire. Turn the heat right down and cook down for 20 minutes. Turn off the heat and let cool.
Pre heat the over to 200 degrees C.
Heat a casserole dish on medium heat. Add the butter and melt. Season the chicken with salt and pepper and fry it on both sides in the butter until brown and crispy. Remove from heat and set aside. If you haven't got a casserole dish, fry everything in a pot and transfer to a baking tray later, using foil to cover over. Don't worry about cooking the chicken all yhe way through at this stage.
Add the chopped vegetables to the same butter and fry for a few minutes. Place the chicken on top and pour the whisky sauce over the meat through a sieve to catch the spices. Place the casserole lid on top and bake in the oven for one hour. Remove the lid and let the skin crisp up for a further 30 minutes, basting with the sauce halfway through.
Remove from the oven, remove the chicken to a board and carve up into smaller portions. Plate up the veg, placing some chicken on top and pour over some of the sauce on top.
*To spatchcock a chicken, lay it on a chopping board with the breasts down. Feel down the middle of the back and find the spine. Use a pair of sharp kitchen scissors to cut this off. Turn the chicken over and press down on the meaty part of the breasts until you hear a crack. This should let the carcass lay completely flat and allows the meat to cook quicker.
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