Food for the Soul – Roasted Chicken with Bourbon Sauce

Preparing an impressive holiday feast is all about technique, timing and fun. We all have enjoyed the traditional tummy delights, but I often adorn the table with a few new — and certainly some familiar — entrees.
One must-have is my Roasted Chicken with Bourbon Sauce. A cool spin on a classic dish, this recipe is easy, innovative and will have your guests licking their fingers and eyeing one another’s plates.

Of course, I still include all the traditional holiday favorites. Tasty entrees like cornbread dressing with smoked turkey sausage and oysters, green beans with fingerling potatoes, German chocolate cake, ham with brown sugar crust, smoked turkey legs and green chili macaroni and cheese will always be welcome at my house.
Planning ahead is the key to putting a lovely dinner on the table. Remember: Presentation is everything. Use low and high arrangements with fruits, vegetables and herbs to keep the theme in order. Tea candles, pine cones and candy canes can add that little something extra.
I am all about teaching people how easy it is to make something that goes from “that is nice” to “wow, that is awesome!” I enjoy sharing tips on how to make the holiday dinner a success, and this year I encourage you to try at least one new thing and add your own twist. Your guests will surely notice the difference, and you will have started a new tradition.
I am Chef Bev, making life delicious one bite at a time. Happy holidays, and I look forward to seeing you in the kitchen.

RECIPE by
CHEF BEVERLY LEE

Serves 6

1 tablespoon fresh thyme leaves
1 tablespoon salt
1 tablespoon pepper
½ cup olive oil
1 medium-size whole chicken, butterflied
8 tablespoons bourbon
3 tablespoons brown sugar
¼ cup balsamic vinegar
1 tablespoon dry mustard
2/3 cup chicken stock
¼ cup heavy cream
Fresh thyme, garnish
Preheat oven to 400° F.

Blend thyme, salt, pepper, and oil. Brush the butterflied chicken with the blended herb and oil mixture. Place chicken on a baking rack fitted in a sheet pan and roast for 45 minutes to one hour, or until the liquids that drain run clear. Transfer the chicken to a serving platter and cover with foil to keep warm.

Pour the excess liquid from the sheet pan into a large skillet and heat on medium high heat for 1 minute. Remove pan from heat and add the bourbon, sugar, vinegar, dry mustard, and chicken stock and cream. Return to the heat and cook until reduced by half. Strain and reseason to taste with salt and pepper.

Arrange the chicken on warm platter and spoon a little of the sauce over the top for maximum flavor. Place the remaining sauce in a gravy boat so your guests can enjoy more if needed. Garnish with fresh thyme sprigs.

Beverly Lee
Private Chef & Culinary Instructor
www.chefbevlee.com • (702) 232-5430