The cooking with whiskey cooking demonstrations were a lot of fun, but had the potential of being dangerous. The igniting of the whiskey can go wrong very fast, so use caution when doing this recipe.
Chicken with Whiskey and Cream
3 lbs roasting chickens (excess fat trimmed cut down the back)
1/4 cup olive oil
2 tbsps butter
1/3 cup scotch whisky (blended, warmed)
1/2 cup chicken broth
1 cup whipping cream
1/4 cup fresh parsley (chopped)
Pat the chicken dry with paper towels and rub all over with salt, pepper and half the olive oil. Combine the remaining oil and butter in a lidded roasting pan and place over medium heat. When butter is foaming, place the chicken, breast side down, in the pan and brown for about 4-5 minutes, then turn and brown on the other side for the same length of time.
Drain off most of the fat. Return the pan with the chicken to the heat and, working quickly, pour the whiskey over it and then set alight. Let the flame die down and then add the broth. Cover the chicken with the roasting pan lid (or tuck foil all the way around) and transfer to the oven to bake for about 45-50 minutes at 400 degrees.
When the chicken is cooked, transfer it to a cutting board to rest. Drain off some of the accumulated fat and then set the pan on a medium high heat. Add a spoonful of water to loosen bits clinging to the bottom of the pan, and then add the cream, stirring as you do so. Bring to a
boil and let cook for about 2-3 minutes. Add the parsley to the sauce and keep warm. Section the chicken and serve the sauce at table with the chicken. Serves 4-6.