Bourbon Roasted Chicken with Cous Cous Ingredients Chicken legs Neutral oil Minor’s Bourbon style RTU Sauce Cous cous, cooked Carrot, grated Pomegranate Parsley, chopped Lemon juice Olive oil Build It Season and roast chicken legs until golden brown. Glaze with bourbon RTU and roast again. Mix all cous cous ingredients together and season with salt. Serve. Share this recipe: More Like This Ingredients The Role of Acidity in Flavor Chef Britton’s Take: Is Tarragon the Forgotten Herb? Desserts Sweet Sendoff: Desserts To Perfectly Cap Off Any Meal Industry Trends That Wing Thing
