Bourbon Glazed Chicken with Red Currant Sauce

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Category: lunch, dinner

Yield: 4 servings

Calories/serving: 600

Preparation time: 120 minutes

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  • 3 pounds whole raw chicken
  • 2 tablespoons olive oil
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 cup bourbon
  • 1/2 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1 teaspoon garlic powder
  • 4 cups frozen red currants
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons honey


Begin by preheating your oven to 375°F. While the oven is warming up, prepare the chicken by rinsing it under cold water and patting it dry with paper towels.

Rub the chicken all over with olive oil, then season it generously with poultry seasoning, garlic powder, and ground black pepper. Place the chicken breast-side up in a roaster pan.

In a small saucepan over medium heat, combine the bourbon, brown sugar, soy sauce, ketchup, and an additional teaspoon of garlic powder. Stir and simmer the mixture until it thickens into a glaze, about 10 minutes.

Brush the bourbon glaze over the entire chicken, ensuring it's well-coated. Place the chicken in the preheated oven and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F. Baste the chicken with additional glaze every 30 minutes during cooking.

While the chicken is roasting, prepare the red currant sauce. In a blender, combine the frozen red currants and water, blending until smooth.

Pour the red currant puree into a wok over medium heat, adding the honey. Simmer for 5 minutes, then whisk in a mixture of cornstarch and 2 tablespoons of water to thicken the sauce. Simmer for an additional 5 minutes, then remove from heat.

Once the chicken is fully cooked, remove it from the oven and let it rest on a wire cooling rack for 10 minutes before carving.

Serve the chicken slices with the warm red currant sauce drizzled over the top.


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