Jack Daniel's Tennessee Whiskey Chicken

---------- Recipe via Meal-Master (tm) v8.04

Title: JACK DANIEL'S TENNESSEE WHISKEY CHICKEN
Categories: Poultry, Sauces
Yield: 4 servings

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.

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