Chicken Flamed with Whiskey
July 13, 2010, 12:08 am
Filed under: James Beard Project, Poultry, Supper

ok…yum y’all. I made 2 because the 3 older boys came for dinner, but the recipe is written for one. I doubled most everything.
Preheat the oven to 425 degrees
4 pound chicken
1/4 pound softened unsalted butter
2 tablespoons dried tarragon
Rub the chicken all over with the butter and dried tarragon. Rub the inside of the chicken with some butter and a bit more tarragon. Set on the rack of a roasting pan.

rubbed all over with butter and tarragon


Roast at 425 degrees until a thermometer stuck in the thigh reads 160 degrees (about an hour). Baste it as it roasts with 1/3 cup melted butter and 1/2 cup chicken broth (I use homemade).
Set the chicken onto a platter, and pour the juices from the roasting pan into a small pot. Then put the chicken back into the roasting pan.
Warm 1/3 cup whiskey in a small pan (do not boil!)
Pour the warmed whiskey over the chicken, and light with a match. Stand back, and wait for the flames to subside.

mind the eyebrows, y'all


Cut up the chicken and pour the whiskey juices into the pot with the ones from the roasting pan.
Make a sauce by combining the pan juices with 1 cup of Quick Brown Sauce (recipe follows) and additional tarragon to taste.
Stand back as the heathens make short work of it.

and just like that, it's gone.

Quick Brown Sauce
Ok, this is a modified version of his recipe. I didn’t have ham, but did have ham broth. I didn’t have beef broth, but did have beef base, so I put the beef base in the ham broth instead of browning the ham and using beef broth. Clear as mud? Good. Anyway, this is HIS recipe, with my alterations in parenthesis.
1 slice ham 1/2 inch thick with fat removed and diced (didn’t have any ham)
2 onions, sliced (used 1 big vidalia)
2 carrots, sliced
2 tablespoons butter
1 quart beef stock (I used 1 quart ham stock and 1 teaspoon beef base)
1 bay leaf
1 sprig fresh thyme
1 large ripe tomato, peeled, seeded and chopped
salt, freshly ground black pepper
1/2 cup red wine (optional, I didn’t use it since it was going in a chicken dish)
Saute ham, onion and carrot in the butter until the onion is brown (I didn’t have the ham)

beef base in the little jar


Slowly mix in the beef (ham+beef base). Add the bay leaf and thyme. Simmer gently for 1 hour, uncovered then add the tomato, salt and pepper to taste, and wine if you like. Simmer for another 1/2 hour, then strain through a sieve.

strained and ready to use. The recipe made 1 generous cup


If the sauce does not seem thick enough, boil down to the required consistency or thicken with beurre manie’. I’ll go into beurre manie’ some other time. It was thick enough for me this time.

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