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Jack Daniel's Tennessee Whiskey Chicken

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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

MMMMM-----------------------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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