"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Burbon Chicken

Published by: Sarah

  • Feb
  • 8

Begin 1 Day Ahead

One 3-4# Whole Chicken, giblets removed
2 Pkgs. McCormick’s Brown Sugar & Bourbon Marinade Mix
1 c. Bourbon
6 dashes White Wine Worcestershire Sauce
2 T Soy Sauce
4 cloves Garlic, minced
4 fresh Bay Leaves
Using a sharp knife or scissors, cut down either side of the back bone to remove it.
Cut the chicken in half & pat dry with paper towels.
Place in an oven safe baking dish skin side up.
Prepare the marinades as directed.
Add remaining ingredients except bay leaves.
Pour over chicken.
Turn chicken to coat & place 2 bay leaves on each chicken half.
Cover tightly with foil & refrigerate overnight.
Remove chicken from the refrigerator 30 minutes before cooking.
Preheat oven to 350°.
Turn chicken to skin side up & recover.
Bake chicken covered for 3 hours.
Remove the chicken to a plate & cover to keep warm.
Pour pan juices into a glass measuring cup.
Let sit 10 minutes for the fat to rise to the top.
Skim the fat into a lg. sauce pan.
Heat on high until boiling.
Whisk in 2-3 heaping T flour & continue to whisk for 1 minute.
Whisk in juices to make gravy.
Whisk in 2 T dark brown sugar & dissolve.
Serve with the chicken.


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