Whiskey Chicken

Once again a recipe from the Real Irish Food Cookbook by David Bowers that I wrote about a couple weeks ago.

Whiskey Chicken
400* oven
                                                                 
1 2 to 2 1/2 lb. roasting chicken
1/4 cup butter softened
salt & pepper
1 lemon
3 tbls. whiskey
1/2 cup heavy cream

Rub chicken all over with softened butter and squeeze lemon juices over it. Put lemon rinds inside chicken cavity. Salt and pepper chicken liberally inside and out.

Put chicken in cast iron skillet or roasting pan and roast until golden brown and crisp 1 hr. Or until internal thermometer reads 180*

Carve the bird, place on a warmed platter. Spoon off visible fat from drippings in pan. Set pan over medium heat and pour whiskey in pan. Let heat for a minute then set match to edge of pan or tip away from you to flame on gas stove. The warmed whiskey will light and burn out quickly.

Pour in the cream and heat through stirring to scrape up any bits. Pour sauce over chicken and serve at once.

This turned out beautiful! I could have eaten the sauce by the spoonful! There was a wonderful subtle lemon flavor in the chicken and the sauce. From now on this is the way I am roasting a chicken!

We also had mashed carrots and parsnips, also from the above cookbook. Just cook carrots and parsnips together and mash with a potato masher or fork and add butter. Very nice.

I have not used cast iron much in the past but in the last year have started cooking quite a bit with it. Mom passed on her old skillet and bought me a new very large one so I could make more for her to eat too! I would never have thought of cooking a roast chicken in a iron skillet but it was great.

This post is linked to Beth Fish Reads Weekend Cooking.

Peggy Ann

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