Whiskey Chicken Part One
Whiskey Chicken Part Two
Oh boy! “Lil’ Iron” went down to the freezer and got out two chickens that just could not wait to be put on the smoker. I did them up right with an injector sauce that was simple and really really good.
Here’s what you do ( I saw this on BB-Q-U)
1/2 cup chicken broth
1/2 cup Whiskey ( you already know what I’m gonna use…GO JIM!)
a little of your favorite rub or your own VooDoo
Mix well
Inject into your chickens after you oil and rub’ em. I always put oil on the skin because it gives it the prettiest brown color you have ever seen. Smoke them until they are done….at least 165 degrees on your thermometer.
Be sure to always check temps on your birds by inserting the probe on the meatiest part of the the thigh. Don’t touch bone or you might get a false reading.
When they are done we plan to cut up the chix and use them in some chicken salad. There is nothing more refreshing then some ChixSalad, rich and spicy with plenty on celery seed and curry powder…..Yes, you heard right …….Curry powder.
This will add just a little more ZING and is oh so good…………YUMMY! After the feast be sure and cut up that good melon. I like to take a melon scoop and put the little balls in a chilled glass. Just remember, you can be down home country and still do it with class. Just like it used to be done!
Have a great weekend folks……..
GodBless
And we have been spritzzin these chicken w/ ice tea, just ordinary ice tea, instant ice tea some lemon,and uhhhhhhhhhh a little jim beam whiskey.