November 23, 2010


1-1/4 cups bourbon whiskey
1 cup packed light brown sugar
4 minced garlic cloves
1/2 tsp. salt
1 (6-7 lb) roasting chicken
4 onions, cut into 8 wedges each
2 heads garlic, top 1/3 cut off
1 tbsp. olive oil
1 tsp. dried marjoram
1/4 tsp. black pepper
1 (12 oz pkg) andouille sausage, cut diagonally into thirds
1/2 cup sugar-free apple jelly

In a large deep pot, combine 1 quart of water with 1 cup whiskey, sugar, minced garlic and salt. Add chicken to mix. Cover and refrigerate for at least 4 hours.Preheat oven to 350°F.

In a large roasting pan, toss together onions, garlic heads, oil and 1/4 teaspoon marjoram and 1/8 teaspoon pepper. Push mixture to sides of pan.
Drain chicken and discard marinade. Pat chicken dry with paper towels.
Place chicken in center of roasting pan. Sprinkle chicken with remaining 3/4 teaspoon marjoram and 1/8 teaspoon pepper.

Roast for about 1 hour and 40 min. Add sausage after 1 hour.
In a small pot over medium-high heat, bring apple jelly and remaining 1/4 cup whiskey to a boil. Reduce heat to medium-low. Simmer until reduced to 1 1/3 cup or until thickened to desired consistency. Brush glaze over chicken during last 10 minutes of cooking time.
Serve chicken and sausage with roasted garlic and onions.

This may take time, but is so worth it. Very cajun tasting!
Submitted by: Sherry Monfils

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