Spiceology x Maker's Mark 46® Roasted Chicken with Bourbon Glazed Squash
This recipe for No. 46 Roasted Chicken with Bourbon Glazed Squash uses the Spiceology x Maker's Mark 46® bourbon-inspired spice blend made of Beet Powder, Chili Peppers, Carrot Powder, Salt, Spices, Dehydrated Onion, Dehydrated Garlic, Dehydrated Orange Peel, Smoked Paprika, Pumpkin Powder, Honey Granules, and more.
No. 46 Roasted Chicken with Bourbon Glazed Squash
FULL RECIPE BELOW:
INGREDIENTS - Roasted Chicken
3 lb whole chicken, giblets removed
1/4 cup Spiceology Maker's Mark No. 46 spice blend
1/4 cup olive oil
1/2 cup butter or margarine, divided
1 stalk celery, chopped
1 each carrot, peeled and chopped
1 each yellow onion, peeled and diced
1/2 cup Maker's Mark 46® Bourbon (optional)
INSTRUCTIONS - Roasted Chicken
- Preheat oven to 350 degrees F
- Place the chicken in a lightly oiled roasting pan.
- In a bowl, combine the Spiceology Maker's Mark no 46 spice blend and olive oil, mix to form a paste.
- Rub the outside of the chicken with half of the spice and olive oil paste.
- Toss together the remaining spice and olive oil paste with the chopped veggies and place inside the chicken in the pan.
- Chop the butter into tablespoon size chunks, place half inside the chicken and the other half around the out side.
- Pour the bourbon into the pan, around the chicken.
- Bake the chicken in preheated oven for about 1 - 1.5 hours until the internal temperature reaches 165 degrees F (check the temperature at the thickest part of the thigh with an instant read or meat thermometer).
- Remove from the oven, baste the chicken with any drippings. Cover with lid or aluminum foil and let rest for 15-20 minutes before serving.
INGREDIENTS - Bourbon-Glazed Squash
1/2 cup Butter
2 pounds Fresh pumpkin (carrots, acorn, kabocha, or butternut squash can be substituted), cut into 3/4 inch cubes
1/2 tsp Kosher salt
1/2 cup Maker's Mark 46® Bourbon
1/4 cup Brown sugar
2 Tbsp Spiceology Maker's Mark 46® spice blend
INSTRUCTIONS - Bourbon-Glazed Squash
- In a large skillet, melt the butter over medium-high heat.
- Continue cooking the butter until the liquid evaporates and the milk solids begin to brown.
- Add the pumpkin and season with salt. Cook, stirring constantly for about 5 minutes.
- Remove the pan from the heat and slowly add the bourbon. Return to heat and cook until liquid has almost evaporated, about 2 minutes.
- Reduce the heat to medium and add the brown sugar and Spiceology Maker's Mark no 46 spice blend. Stir and continue cooking until pumpkin is cooked through and sauce is thickened, about 5 minutes.
- Serve immediately with 46 Roasted Chicken.
Spiceology's No. 46 Bourbon-Inspired Spice Blend - made in collaboration with Maker's Mark 46® - is an all-purpose blend with a complex combination for all the taste sensations. The blend was inspired by the innovation and layers of flavor Maker’s Mark 46® is known for like caramel, vanilla and spice.
► Shop our No. 46 Bourbon-Inspired Spice Blend here:
Just as Maker’s Mark 46® reimagined the classic Maker’s Mark bourbon recipe created by the Samuels family in the 1950s, the Marker’s Mark Spice Blend Flight Variety Pack helps reimagine America’s favorite family dishes. Experiment with these fresh and innovative approaches to spice up some of America’s most beloved family recipes, and try all four ultra-versatile flavors: No. 46 bourbon-inspired spice blend, Fried & True umami chicken spice blend, Everything Potato herbaceous spice blend, and Mom’s Meatball sweet and sour spice blend.
► Shop the Marker’s Mark Spice Blend Flight Variety Pack here:
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Pan Sauces | Basics with Babish
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This week on Basics, I'm making sure you know how to master a simple yet delicious pan sauce.
Recipe:
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Recipe Brined & Grilled Chicken
Recipe - Brined & Grilled Chicken
INGREDIENTS:
●1 chicken (3-1/2 to 4 lb.), cut into 10 pieces (2 drumsticks, 2 thighs, 4 breast pieces, and 2 wings back discarded) or 2-1/2 to 3 lb. mixed bone-in, skin-on chicken parts, such as breasts, thighs, and drumsticks
●1/3 cup kosher salt
●3 Tbs. granulated sugar
●1 bay leaf
●4 to 6 juniper berries, lightly crushed
●4 strips lemon zest
●Basting or finishing sauce use Chipotle-Lime Rub , Maple-Bourbon Glaze , Cucumber-Grape Salsa , Black Olive & Mint Vinaigrette , or one of your own creations.
Honey Bourbon Chicken in Crockpot | Slow Cooker Honey Bourbon Chicken |Honey Bourbon Chicken Recipe
Honey Bourbon Chicken in Crockpot | Honey Bourbon Chicken Recipe | Slow Cooker Honey Bourbon Chicken
#HoneyBourbonChicken #CrockpotChicken #SlowCookerChicken
See Full recipe here -
Materials
for the sauce
¼ cup Bourbon
¼ cup Honey
1 Tbsp Soy Sauce
¼ cup Ketchup
¼ cup Brown Sugar
1 Tsp Salt & Pepper
¼ cup Cider Vinegar
5 cloves Garlic minced
1 tsp Red Pepper Flakes
¼ cup Water
Chicken
2 large Chicken Breasts boneless, skinless
Garnish
Green Onions finely chopped
Instructions
Make the Honey Bourbon Sauce by combining all the ingredients in a mixing jar. Shake well until combined. Keep it aside.
Place the chicken pieces in the Slow Cooker. Pour the Honey Bourbon Sauce over it. Cover with the lid and slow cook on high for 2 hours.
Get the Chicken pieces out of the pot. Shred the Chicken.
Add cornstarch to the simmering sauce in the slow cooker. Stir until combined and there are no lumps left. Throwback the shredded chicken in the pot. Toss to combine.
Garnish with chopped Green Onions and serve immediately.