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 
 
-------------------------------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.