I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday 27 April 2016

Whiskey Roasted Chicken with Whiskey Gravy.



Whiskey Roasted Chicken with Whiskey Gravy.

I had friends over for coffee and cake so dinner was going to be quick and easy. Roast chicken dinners are definitely delicious and comforting but I can never really leave anything well alone. After raiding (somebody else's) drinks cupboard, I decided on whiskey. I am spelling whiskey with an 'e' as I am using American (also applies to Irish), if you decide on Scotch then it's whisky. There you go, a useless bit of information that nobody has even asked for.

Serves 4.

 In a large roasting tin, put in,
-1.8kg free range chicken, seasoned with salt and pepper,
-a small handful of fresh thyme,
-a small handful of fresh oregano,
-a small handful of fresh parsley,
-4-5 sprigs rosemary,
-2 onions, cut into chunks,
-2 carrots, cut into chunks,
-2 cloves crushed garlic,
-salt and pepper,
-100ml whiskey (adjust according to your taste)

Roast in 190c fan forced for 1:20 hours.
Remove the chicken and carrots. 
Place the baking tray on the hob, on medium-low heat.
Add 1tbsp plain four.
Add 200ml water or chicken stock and plenty of black pepper.

Cook, scrape the bottom of the tray, gently, for around 5 minutes until the sauce has thickened. 
Add 2tbsp whiskey.
Pass through a sieve.

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