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JACK DANIEL'S TENNESSEE WHISKEY CHICKEN

Category:    Chicken, Sauces, Alcohol
Yield: 4 servings
 
      2    FRYING CHICKENS (2 lbs each)             SALT to taste
      1 c  JACK DANIEL'S WHISKEY                    BLACK PEPPER to taste

-------------------------------WHISKEY SAUCE-------------------------------
      1 lb WHITE MUSHROOMS; sliced             2 oz JACK DANIEL'S WHISKEY
      6    GREEN ONIONS; chopped               2 c  BROWN SAUCE*
      2 tb BUTTER                         
 
  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. 
 

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