Bourbon Chicken
 
1   chicken, 3 to 4 pounds cut in pieces
2 cup  of the bourbon sauce made with:
2 Tbsp  lard or vegetable shortening
1   onion, finely chopped
1 Tbsp  minced garlic
14 oz.  tomato puree
1/2 cup  worcestershire sauce
2 Tbsp  cider vinegar
1/2 cup  yellow mustard
1/4 cup  firmly packed brown sugar
1/4 cup  bourbon
2 Tbsp  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. 
 
 
 
-- 
(ID: 8742) Mirror: rec.food.recipes: Wed, Feb 18, 2004


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