Recipe: Jack Daniel's Tennessee Whiskey Chicken
For 4 Persons
Category: Poultry, Sauces
2 FRYING CHICKENS (2 lbs each)
1 c JACK DANIEL'S WHISKEY
SALT to taste
BLACK PEPPER to taste
-------------------------------WHISKEY SAUCE-------------------------------
1 lb WHITE MUSHROOMS; sliced
6 GREEN ONIONS; chopped
2 tb BUTTER
2 oz JACK DANIEL'S WHISKEY
2 c BROWN SAUCE*
Have the butcher split two small fryers or if you prefer, buy cut-up
chicken pieces. Place the chicken in a shallow pan and douse with whiskey.
Sprinkle salt and pepper over the pieces; marinate for 2 hours. Soak some
wood chips (they specify Jack Daniel's Barrel chips) in water--if you're
using regular wood chips, I'd suggest soaking them in whiskey? While the
chips are soaking, build a charcoal fire in your barbecue grill. Use the
wood chips in your grill to create a good smoking fire. Broil the fryvers
over the pit until well cooked. Serve with whiskey sauce. FOR WHISKEY
SAUCE: Saute the mushrooms and green onion in butter until tender. Add
whiskey and brown sauce and simmer until flavors have blended and the
alcohol has evaporated. Keep warm until serving time. * BROWN SAUCE - To
make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better
yet, make it from scratch.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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