Bourbon Chicken

Discussion in 'Food and nutrition' started by Kathleen Macleo, Feb 18, 2004.

  1. Bourbon Chicken

    1 chicken, 3 to 4 pounds cut in pieces 2 cups of the bourbon sauce made with: 2 Tablespoons lard or
    vegetable shortening 1 onion, finely chopped 1 Tablespoon minced garlic 14 ounces tomato puree
    1/2 cup Worcestershire sauce 2 Tablespoons cider vinegar
    2/2 cup yellow mustard
    3/4 cup firmly packed brown sugar
    4/4 cup bourbon 2 Tablespoons each hot red chilli powder and mild red chilli pepper 2 drops liquid
    smoke flavour

    For the sauce: Place lard in a large non-aluminium saucepan and saute onion and garlic until soft,
    about 10 minutes. Add remaining ingredients and continue to cook an additional 30 minutes.

    Cooking the chicken: Wash chicken and pat dry. In a large bowl, massage Bourbon Sauce into chicken
    with your hands. Cover and refrigerate 8 to 12 hours.

    Prepare fire for indirect-heat method of cooking. Remove chicken from sauce; reserve sauce. Remove
    excess sauce from chicken. Brown chicken on all sides over direct heat (about 5 minutes). Place
    chicken over indirect heat and close lid. Turn and baste chicken with reserve sauce every 10 minutes
    for a total of 45 minutes to 1 hour.

    Note: If you can't find the two strengths of chilli powder and pepper, substitute 3 Tablespoons
    ground cayenne pepper total. Stir. Allow to rest for an hour before using. Sauce is strong, so
    consider serving it on the side.

    -- is moderated by Patricia Hill at [email protected]
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.