Submitted by: Fred Murray, Cleveland, OH.
Ingredients:
2 each chicken 2 lbs each, for frying
1 cup whiskey
Salt to taste
Black pepper to taste
Whiskey Sauce:
1 pound mushrooms white, sliced
6 each scallions, spring or green onions chopped
2 tablespoons butter
2 ounces whiskey
2 cups yellow bean sauce/brown sauce, see below
Directions: 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 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 fryers over the pit until well cooked. Serve with whiskey sauce. FOR WHISKEY SAUCE: Sauté 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.
