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All Recipes, Whole Chicken

Bourbon Glazed Chicken

5 from 2 votes

Bourbon Glazed Chicken

Cooking Time Icon
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings Icon
Servings 4 people

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Ingredients
  

  • 1.5 kg Sicín Sásta Whole Chicken (spatchcocked)
  • 3 tbsp olive oil
  • sea salt flakes

For the glaze

  • 20 g butter
  • 2 tbsp brown sugar
  • 2 tbsp maple syrup
  • 60 ml bourbon
  • 2 tbsp BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp Frank’s hot sauce (or equivalent)

For the stuffing

  • 500 g breadcrumbs
  • 1 lemon (zest & juice)
  • 5 leaves fresh sage, finely chopped
  • 1 tsp sea salt flakes
  • 0.25 tsp freshly ground black pepper
  • 200 g butter
  • 1 onion, finely diced
  • 2 granny smith apples, cored, peeled & diced

Instructions
 

  • For the glaze, melt together butter, sugar and maple syrup ina small saucepan set over medium heat, stirring occasionally.
  • Once the sugar has melted, add the bourbon, BBQ sauce, apple cider vinegar and hot sauce. Bring to a simmer, then reduce heat to medium-low and leave to simmer until glaze has thickened and bubbles look syrupy. Remove from heat and set aside until needed. (Glaze can be made while chicken is roasting)
  • For the stuffing, toss together breadcrumbs, lemon zest and juice, salt, pepper, and sage in a large bowl. Set aside.
  • Melt the butter in a medium sized saucepan set over medium-low heat. Add the onion and sauté gently until onions are soft and translucent.
  • Add the diced apple and cook for further 1 minute.
  • Pour saucepan contents over the breadcrumb mixture and toss very well.
  • Spoon stuffing into a baking dish, set aside. (Stuffing can be made while the chicken is cooking.)
  • For the chicken, preheat oven to 200°C / 180°C fan assisted.
  • Place spatchcock chicken in a large roasting tin. Drizzle over olive oil then season well with salt and pepper.
  • Roast chicken for 40 minutes, then remove from the oven and brush half of the glaze over the chicken. Return chicken to the oven along with the stuffing.
  • Roast for further 20 minutes, brushing the chicken with the remaining glaze. Finish roasting for a final 10 minutes.
  • Remove from the oven, cover the chicken loosely with tinfoil and leave to rest for about 10 minutes before serving with sage and apple stuffing.