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Cooking with Spirits

Cooking with Spirits
Roasted Chicken with Bourbon-Orange Glaze
For marinade:
2 ea. Chicken (halved, reserving back bone)
2 oz Olive oil
3 sprigs Tarragon (stemmed and chopped)
4 sprigs Thyme (stemmed)
to taste Black Pepper

Half each chicken (reserving the back bone for stock) Combine all ingredients and marinate for 24 hours. Roast in the oven on 350 until chicken reaches internal temperature of 165 degrees. Try roasting them in a covered pan until the chickens reach 130 degrees and then uncover them to finish.

For the glaze:
Roast chicken backbones until dark in color.
1 carrot (peeled and chopped)
1/2 yellow Onion (chopped)
2 stalks Celery (chopped)
1 cup White Wine
2 qts Water
3 cloves Garlic, (whole)
4 sprigs Thyme
1 Bay leaf
2 Tbls black peppercorns

Saute carrot, onion and celery until caramelized, add wine and reduce by half. Add water, bay leaves, peppercorns, garlic and bring to a boil. Reduce to simmer and continue for 3 hours. Skim off any impurities or foam and the stock is cooking. Strain stock and continue to cook until reduced by half. Thicken with arrowroot and water mix. Cool the stock in an ice bath and keep cold.

3 Oranges (zested and juiced)
4 oz Knob Creek Bourbon
1 Shallot (minced)
1/2 oz Olive oil

Saute shallots in olive oil for 1 minute, add zest and juice and then bourbon. Add chicken stock and reserve "warm".

Drink to go with:
Bourbon Ice Pick
- 3 parts ice tea
- 1 part Jim Beam White Label
- 1/4 part honey
- 1 ea. orange (quartered)

Brew tea. Add all ingredients and let sit for 3 hours. Serve chilled over ice in an old fashioned glass.

Recipes by Chris Hawerton Chris Hawerton is a chef at Equus Restaurant in Louisville, a fine dining restaurant serving American regional cuisine. Louisville native, Howerton won the 2005 Grand Champion title on the line at the Mixed Drink Challenge at Kentucky Bourbon Festival. (Equus Restaurant, 502 897 9721, 122 Sears Avenue, Louisville KY 40207)


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