The Whiskey Reviewer A World of Whiskey, Poured Every Weekday
By Richard Thomas
Last week I was dining at Lexington’s Middle Fork restaurant, an outstanding place located inside the renovated shell of the defunct James E. Pepper Distillery. I dined on their split half of a roast chicken with maple glaze, which was melt in your mouth wonderful. Of course, the next morning I began thinking about how to take that glaze, whiskey it up, and make it at home the next time I roast a bird. Here is what I have in mind:
Ingredients
1 cup bourbon
1/2 cup soy sauce
1/2 cup real maple syrup
2 tbsp brown sugar
First, brine your chicken using your normal method, and then roast it using your normal method. To use the glaze, mix the above ingredients together in a bowl. Then baste the chicken with the glaze every 20 minutes or so, putting an even coat on the bird. Keep on basting right up to the very end, and if you have any glaze leftover, combine it with the roasting pan drippings and roux to make your gravy.
This entry focuses on adding a maple bourbon glaze to a fairly basic recipe, so if you need the basics on how to brine and roast a bird, try this article from Food.com.
