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Jack Daniels Garlic Roast Chicken




Source of Recipe


by Millie, adapted from lawlessk's Roast Garlic Bourbon Turkey


List of Ingredients




1 4-or-5 lb. roasting chicken
12 cloves garlic
3/4 C olive oil
1 & 3/4 C Jack Daniels bourbon
6 Tbls Dijon Mustard
9 Tbls Dark Brown Sugar
4 or 5 Tbsp Marmalade
Dash of salt
2 Large Carrots, chopped
2 Celery Stocks with leaves, chopped
3 or 4 shallots, quartered
2 green onions with tops, chopped


Recipe



Preheat oven to 475°.

Wisk together oil, bourbon, mustard, brown sugar & marmalade; set aside.

Pepper the washed & dried chicken inside & out, & place on rack in roasting pan.

Chop the veggies & 4 cloves garlic & set aside.

Rub the bird well with some of the Jack Daniels sauce. Put veggies in remaining sauce & stir to coat.

Make 8 little slits in breast & insert a clove of garlic in each slit.

Spoon veggies & sauce loosely into the cavity and any excess place around the bird. Reserve remainder of sauce for basting. If you have a syringe, you can inject some of the sauce into the dark meat areas & under breast skin. If not, poke a few small holes in thighs & legs, then ladle the sauce over the bird, allowing to seep into the garlic slits & small holes,
brushing to even out.

Cover and place oven. Immediately reduce oven temperature to 350° and roast 30 minutes; baste; roast another 30 minutes and baste. Return to oven uncovered & baste every 10 minutes til done ~ about 25 minutes per lb. from start to finish. If chicken begins to brown too much, cover it again.