Bonnies Whiskey Barbecued Chicken Food

BONNIE'S AMISH BARBECUED CHICKEN

Steps:

• 1. A WORD ABOUT MARINATING. Marinating the chicken overnight is essential to the success of a tender, moist bird. So plan ahead. For a whole chicken, we marinated the bird overnight and most of the day until dinner time. Always refrigerate when marinating.
• 2. Combine all the ingredients into a small saucepan and bring to a boil over high heat. Remove from heat and set aside. Place the chicken in a container and pour the marinade over it and cover. Turn the container over every few hours to make sure all the chicken is absorbing the marinade. Refrigerate overnight and part of the next day until you are ready to cook it. ROTISSERIE: Just put the bird on the spit and forget it! It takes about 1 hour and 15 minutes. No basting necessary. GRILLING: Grill the chicken 4 inches above prepared coals for about 6 minutes on each side. Baste frequently with the sauce. BROILER CHICKENS: For half chickens, baste frequently and broil until a thigh joint moves easily, about 50 minutes or so. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. (They will be half way cooked) Turn the chicken over and broil for another 20 minutes or until the skin is nicely browned, and the chickens are completely cooked through. Be sure to watch your chicken because oven temperatures vary.
• 3. This is the way it looks!

BONNIE'S WHISKEY BARBECUED CHICKEN

Steps:

• 1. Brine: Take a one gallon pot of cold water, add 1/2 cup of kosher salt, stir until the salt has disolved. (Do not use iodized salt.) Submerge the chicken pieces in the brine water. Refrigerate. Brine for no more than 2 hours, then remove the chicken pieces, rinse them and put them in the refrigerator until it is time to cook the chicken. You can do the brining in the morning and the cooking in the evening if you wish. Discard the brine.
• 2. Select a baking pan just large enough to hold all the chicken pieces, and line it with foil and spray it with Pam. Preheat the oven to 410 degrees. Place a flat pan on the bottom rack with about 1 inch of water. This pan will be below your chicken which is on the middle rack in the oven.
• 3. Season the brined chicken pieces with a sprinkle of pepper and garlic powder on both sides and dredge in the flour. Pre-heat a large non-stick skillet with some olive oil and fry the chicken until golden brown. As each piece browns, place it in the foil-lined baking pan.
• 4. Empty the entire bottle of barbecue sauce in a small mixing bowl. Add the whiskey and brown sugar and mix well. Spoon the sauce with a large tablespoon over the chicken until all pieces are covered.
• 5. Bake the chicken in the 410 degree oven for 15 minutes, then remove from the oven and turn the pieces over and spoon sauce over the chicken and return to the oven and bake 15 minutes more. Let chicken rest 5 minutes in the oven before you serve it.
• 6. Cook's Tip: Every oven is different. So watch the chicken closely the first time you make it. It is a very forgiving recipe and you can tweak this dish to your individual taste very easily. I would suggest you make it as written the first time, then tweak away if you feel the need. The pre-frying technique seals in the juices and makes the sauce stick to the skinless chicken. The pan of water, and the brining is a must do if you want, tender, juicy chicken. Enjoy!

WHISKY BBQ CHICKEN AND SECRET SPICE RUB

Steps:

• Preheat the oven to 400 degrees F. Preheat a double burner grill pan to medium-high heat.
• To spatchcock a chicken, place the bird breast-side down on a cutting board with its wing tips facing up and away from you. Feel down the back of the bird to find the spine then, using poultry shears or kitchen scissors, cut up and along the spine on each side. Remove the backbone and discard or save it to flavor a chicken stock. Flip the bird over, breast-side up. Place your hands at the center of the breast and press down to crack breastbone and flatten the bird. Trim the wing tips and discard or save for stock as well.
• In a small skillet set over medium heat, toast the caraway, cumin, coriander and black pepper until fragrant. Transfer to a spice grinder and grind to a powder. Place the spices in a small mixing bowl and add the pimento, granulated garlic, granulated onion and 2 teaspoons salt.
• Shove half of the rub under the skin and sprinkle the remainder all over the outside. Be sure to wash your hands. Spray the bird well with cooking spray.
• Place the chicken skin-side down on the grill pan to mark it, and then flip it. Place the chicken on a rack set over a baking sheet and bake until the internal temperature registers 165 degrees F, 30 to 40 minutes. During the last 5 minutes of cooking, baste the chicken with half of the Whisky BBQ Sauce. (Place the other half of sauce in a bowl and pass at the table.) Remove from oven, let cool for 5 to 10 minutes and cut into pieces. Garnish with scallions. Serve with the Ranch Slaw.
• While the chicken is in the oven, make the Whisky BBQ Sauce. Place a small to medium pot over medium heat and add the oil. Add the garlic and onions, and cook until fragrant and translucent. Add the chicken stock, sugar, Worcestershire sauce, cider vinegar, hot sauce, bourbon and tomato sauce. Bring to a simmer and reduce to thicken, about 30 minutes.
• In a medium mixing bowl, stir together buttermilk, sour cream, chives, dill, parsley, sugar, white wine vinegar, celery salt, kosher salt, black pepper, garlic, lemon juice and adjust the flavor if needed. Add carrots, cabbage and red onions. Stir to combine and let hang out for flavors to come together. Set aside.

CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)

Steps:

• Flour and season the chicken breasts and saute in hot butter in both sides.
• When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
• While the chicken is cooking, peel and core the apples.
• Cut them into thick slices and cook gently until tender in butter- avoid mashing.
• Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
• Heat just until hot (not boiling).
• Add the roasted flaked almonds.
• Cover the chicken with sauce and garnish with the sliced apple.

BONNIE'S BLACK VELVET BARBECUE SAUCE

Steps:

• 1. Combine all of the ingredients in a medium saucepan over medium high heat. Whisk until smooth and bring to a boil, lower heat and simmer. Make sure there are slow rolling bubbles. Cook the sauce about 45 minutes to thicken. Cool and refrigerate until you are ready to use it. Makes about 3 cups of barbecue sauce.
• 2. NOTE: If your sauce is not as thick as you would like it to be, add some arrowroot if necessary. Mix it with 3 or 4 tablespoons of the sauce, whisk until smooth and stir it into your sauce to thicken while you are cooking it.