Bourbon Chicken



1 chicken, 3 to 4 pounds cut in pieces

2 cups of the bourbon sauce made with:

2 Tablespoons lard or vegetable shortening

1 onion, finely chopped

1 Tablespoon minced garlic

14 ounces tomato puree

1/2 cup Worcestershire sauce

2 Tablespoons cider vinegar

1/2 cup yellow mustard

1/4 cup firmly packed brown sugar

1/4 cup bourbon

2 Tablespoons each hot red chilli powder and mild red chilli pepper

2 drops liquid smoke flavour



For the sauce: Place lard in a large non-aluminium saucepan and saute

onion and garlic until soft, about 10 minutes. Add remaining ingredients

and continue to cook an additional 30 minutes.



Cooking the chicken: Wash chicken and pat dry. In a large bowl, massage

Bourbon Sauce into chicken with your hands. Cover and refrigerate 8 to 12

hours.



Prepare fire for indirect-heat method of cooking. Remove chicken from

sauce; reserve sauce. Remove excess sauce from chicken. Brown chicken on

all sides over direct heat (about 5 minutes). Place chicken over indirect

heat and close lid. Turn and baste chicken with reserve sauce every 10

minutes for a total of 45 minutes to 1 hour.



Note: If you can't find the two strengths of chilli powder and pepper,

substitute 3 Tablespoons ground cayenne pepper total. Stir. Allow to rest

for an hour before using. Sauce is strong, so consider serving it on the

side.







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