Whiskey Roast Chicken

A tasty, new take on whole chicken, from my all chicken cookbook.

1 whole chicken

1 tbsp honey

2 tbsp whiskey

2 tbsp flour

1 1/4 cups chicken stock

3 potatoes, cut into cubes

1 onion, chopped

1 clove garlic, minced

2 stalks bok choy, whites only, or one stalk celery, chopped

1 tbsp oil, plus a little more

1 tsp dried thyme (optional)

8 tbsp steel cut oats or 4 tbsp regular oats

4 tbsp chicken stock

salt and pepper

Heat oil in pan. Sautee onions, bok choy and garlic until softened. Put in a bowl with oats, salt, pepper, 4 tbsp chicken stock and thyme.

Stuff chicken with oatmeal stuffing. Rub chicken with oil and season with salt and pepper.

Arrange chicken on a roasting rack with potatoes underneath chicken. Cook for about an hour.

Remove chicken and baste with 1 tbsp whiskey mixed with honey. Return to pan, and move potatoes so they’re no longer underneath chicken and can crisp up. Cook another 20 minutes or longer until chicken is done.

Set chicken aside, and remove potatoes from pan. If there’s enough fat left, add flour and bring to a bubble. If not, add 1-2 tbsp fat to pan and cook with flour. Whisk in 1 tbsp whiskey mixed with chicken broth. Bring to a boil and let sauce thicken.

Serve chicken with sauce, stuffing and potatoes (I added broccoli as well).

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