We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be blogging through the recipes in How Easy Is That? as a group posting about them on each Thursday of every month.
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I do not care for the flavour of whiskey/brandy/cognac so was somewhat concerned about whether I would like this recipe or not. Ina came through again. It was delicious! Can hardly wait to post about it Thursday.
If you can’t use wine, I wouldn’t substitute anything else (except maybe the non-alcoholic wine) because it might affect the final flavor. With a good quality broth and browning, the end result should be just fine.
If you don’t want to use brandy/wine, just eliminate it. Grape juice will be WAY too sweet. It says a dry red wine so grape juice doesn’t even come close to that. Your flavor will be different without the wine, but I’m sure it will still be good. I made it with the wine and my husband, who is not a wine drinker, thought the wine flavor was too strong. I didn’t mind it since I drink wine, but if your not a wine lover eliminating it might be a good option.
I am pretty sure that alcohol never completely cooks off in a recipe. You will cook out the harshness of the liquor, but it will still be there. Especially with the brandy which is just flamed. It also has a very distinct flavor, so if you are not wanting to use it, definitely just eliminate it. Instead of wine, just use a good quality stock. It will still be different from the original, but better than substituting juice or NA wine.
I served mine with mashed potatoes which was a great combination. Next time I would take out some of the liquid and try to boil it down to thicken it, maybe add a bit of flour like I would for a gravy.
Great flavor, but like I said on my blog, I won’t buy a whole chicken next time. Too much trouble when the precut stuff is sitting right there at the store.