Jon Snow’s Honeyed Chicken | Game of Thrones Inspired Recipes
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“You are a Stark. You may not have my name, but you have my blood.” – Ned Stark to Jon Snow
If you’re not caught up on the most recent season of Game of Thrones – BE WARNED! There’s gonna be BIG OL’ SPOILERS IN THIS POST!
Perhaps one of the most brooding characters on Game of Thrones, Jon Snow – the Bastard of Winterfell AND King of the North – is a Stark through and through. Woefully dutiful and loyal, there’s little Jon wouldn’t do to protect his family.
We now know that Jon Snow is actually a Targaryen – and not just ANY Targaryen but Aegon Targaryen, the son of Rhaegar Targaryen and Llyana Stark; which not only means he’s NOT a bastard, but the true and rightful king of the Seven Kingdoms.
I bet all that “Battle of the Bastards” nonsense makes the Boltons feel especially stupid now that Jon has won back Winterfull.
After the battle for Winterfell, I like to think that Jon and his men supped on honeyed chicken – a sweet and slow roasted chicken with crisp and sticky skin.
In modern times, I used a magical air fryer to get my chicken fall-off-the-bone tender, though I imagine that air fryers were in short supply in the North, meaning they would have had to rely on hot clay ovens to get the perfect roast chicken.
Jon Snow knows the days of the free folk and Westeros are limited, especially now that the White Walkers have breached the Wall and are rapidly advancing south for Winterfell. Despite this, Jon knows a full meal makes for strong men – and when facing the army of the dead, you’ll need all the strength you can get.
Bring it on, Night King.
This recipe was inspired by and modified for my blog based on the recipe for Ghost’s Roast Chicken found in the Unofficial Game of Thrones Cookbook.
Jon Snow’s Honeyed Chicken | Game of Thrones Inspired Recipes
Equipment
Ingredients
- 1 whole fresh chicken or small fresh fryer chicken
- ½ cup butter room temperature
- ½ cup buter melted
- ½ cup honey
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon yellow curry powder
- 1 teaspoon onion powder
- 1 tablespoon yellow mustard
- 1 tablespoon ginger minced
- 1 tablespoon tamari can sub soy sauce
Instructions
- Use a paper towel to pat the chicken dry. Use the paper towels on the inside cavity to dry it out. Let chicken rest at room temp to dry further about 30-45 minutes (optional but optimal).
- Rub the chicken all over with the room temperature butter, be sure to get it under the skin and onto the meat.
- In a small bowl, whisk together the melted butter, honey, cumin, coriander, curry powder, onion powder, mustard, ginger and tamari. Pour about half into a separate bowl.
- Use a brush to cover the chicken in the honey sauce. Brush inside and out. Coat the chicken evenly in the sauce.
- Place the chicken into the bottom of the air fryer (OR use a convection oven; OR conventional oven). Heat the air fryer to 400 F. Bake the chicken for 1 hour, basting every 15 minutes with the remaining sauce, until the internal temperature of the chicken breast reads 155 F.
- Remove the chicken from the air fryer and baste with any remaining honey sauce. Let rest for 15 minutes to finish cooking. The juices should run clear. Use Valyrian steel to cut breat from bone. Enjoy with a ration of blackened bread.
