Hine hon­eyed chicken

Decanter - - RESTAURANTS -

Here’s a de­li­cious roast chicken recipe to cook us­ing Hine Rare VSOP, a Fine Grande Cham­pagne Cognac with aro­mas of jas­mine and aca­cia that de­velop on the mel­low, smooth palate.

In­gre­di­ents: 1 x 1.5kg chicken; 4 chopped spring onions; 1 tbsp freshly grated ginger; 1 tbsp honey; 1 tbsp soy sauce; juice of 1 lemon; 1 tbsp Hine Rare VSOP Cognac.

Method: place chicken in roast­ing pan; mix other in­gre­di­ents to­gether and pour over chicken. Cook in a medium oven ( 180°C/350° F/ gas mark 4) un­til chicken is ten­der and cooked through; baste with sauce and juices reg­u­larly dur­ing cooking.

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