Balmoral chicken
Make a traditional Scottish dish, named after Balmoral Castle in Aberdeenshire. Enjoy with our recipes for potato cakes, whisky sauce and pan-roasted kale
Whisky sauce
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 tbsp cracked black peppercorns
- 1½ chicken stock cubes
- 400ml double cream
- 60ml whisky
Nutrition: Per serving (6)
- kcal352
- fat36g
- saturates22g
- carbs1g
- sugars1g
- fibre0.3g
- protein1g
- salt0.8g
Method
step 1
Heat a small dry pan over a medium-low heat and toast the black peppercorns for 1-2 mins until fragrant.
step 2
Dissolve the stock cubes in 100ml boiling water. Pour this into the pan with the double cream, bring to the boil and cook for about 30 seconds, then reduce the heat to low. Pour in the whisky and cook for 2 mins more, then season to taste. Will keep chilled for up to 48 hrs. Reheat in a pan over a low heat to serve.
