Recipe - Jack Daniels Tennessee Whiskey Chicken

2 FRYING CHICKENS (2 lbs each)
1 cup JACK DANIEL'S WHISKEY
SALT to taste
BLACK PEPPER to taste

WHISKEY SAUCE
1 pound WHITE MUSHROOMS; cut or sliced up
6 GREEN ONIONS; chopped
2 tablespoon BUTTER
2 ounce JACK DANIEL'S WHISKEY
2 cup BROWN SAUCE*

Have the butcher split two small fryers or if you prefer, buy cutup
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 waterif 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini