Skillet roasted chicken: butcher a whole chicken. Season and then seat skin side down until brown. Turn skin side up and add 3/4 cup chicken stock and put lid on the skillet at medium low until breast is 155 and dark meat 170 about 10-16 min. Transfer chicken to a plate and pour chicken jus into measuring cup for 3/4 cup total. Re sear skin side down to re crisp the skin. Remove fat from
Chicken jus. Add one minced shallot to the skillet and sautée for a minute and then re add the chicken jus ad medium heat and reduce to 1/2 cup. Add chicken juices to the sauce from the resting chicken. Mount sauce with 1 tbsp butter and chopped parsley and 1 tbsp of lemon juiceType your paragraph here
Adapted from American Test Kitchen
Koval
Blended Whiskey
Tasting Notes
Special Edition
Distilled in Chicago
Color: Copper
Nose: Floral, Spice and Kiwi with a sweet nutty background.
Taste: A Pleasent Tannic Chalk that cleanses the palate reminiscent of vegetable stock. This sounds unorthodox but it works.
Finish: Short and Spicy with just a hint of Peppermint
Body: Light
Personality: Mickey Mantel
Impression: This reminds us of a scotch without the peat. The nose on this whiskey is significantly different than the effect on the palate.