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!
Roasted Chicken with Spicy Stock Reduction
Rated 4.0 stars by 1 users
1 hour 5 minutes
Roast chicken is a classic, but sometimes we need to mix things up a little bit and that's where condiments become our friend. We've put together a recipe that uses one of our rubs on both the meat and in a sauce to accompany it. Enjoy!
1 whole free range chicken
4 cloves garlic
1 sprig fresh rosemary (optional)
10 g Condimaniac's Smokey Dragon rub & seasoning
1 knob butter
1 pinch salt & pepper
Cut 3 onions in half and lay them face down in a roasting pan.
Roughly chop carrots and chuck them in the roasting pan too.
Crush a few cloves of garlic and chuck in whole.
Add some rosemary or thyme (Optional)
Lightly oil a whole chicken and rub Smokey Dragon seasoning all over.
Lay the chicken on top of the onions and carrots in the pan so it's not touching the bottom.
Fill with water until below the chicken.
Roast the chicken, covered in foil for about an hour at 200 degrees C.
Take off foil to crisp up skin for last 15 minutes to finish off.
Take the chicken out of the pan and let rest.
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.
Reduce right down until it's thick when you run a spatula through it. Then add a decent knob of butter and mix.
Carve chicken and serve on a bed of seasoned rice. Drizzle with sauce reduction for a delicious smoky flavour.