Roasted Chicken with Spicy Chicken Stock Reduction Recipe

Credit to my brother Sam Kemp for this recipe. He bought some of our rub (Like a champ) and then made this delicious but simple meal and sent me pictures. He was kind enough to share the recipe with me, so here you go! 



1 whole free range chicken (Plucked and trimmed) 

3 onions 

3 carrots 

4 cloves of garlic 

Fresh rosemary (optional) 

10g Condimaniac’s Smokey Dragon rub & seasoning 

1 knob butter 

Salt & pepper to taste 



  1. Cut 3 onions in half and lay them face down in a roasting pan.  
  2. Roughly chop carrots and chuck them in the roasting pan too.  
  3. Crush a few cloves of garlic and chuck in whole.  
  4. Add some rosemary or thyme (Optional) 
  5. Lightly oil a whole chicken and rub Smokey Dragon seasoning all over. 
  6. Lay the chicken on top of the onions in the pan so it's not touching the bottom.  
  7. Fill with water until below chicken.  
  8. Roast the chicken, covered in foil for about an hour at 200 degrees C. 
  9. Take off foil to crisp up skin for last 15 minutes to finish off. 
  10. Take the chicken out of the pan and let rest.  
  11. In the bottom is a stock but with the heat from the rub too. Strain it into a frying pan and put on a medium heat. 
  12. Reduce right down until its thick when u run a spatula through it. Then add a decent knob of butter and mix. 
  13. Carve chicken and serve on a bed of seasoned rice. Drizzle with sauce reduction for a delicious smoky flavour. 

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