Bourbon Chicken

Zip · July 2000

Well we made up some bourbon chicken on the egg last night and boy what a team that is. It actually turned out better than what you get at the malls around here. I took just one taste and knew the major difference, it hadn't been sitting in a warming pan and gettin that warmed over chicken taste. We used boneless thighs last night with rice and steamed cabbage on the side. The cabbage steamed real well in the egg in a stainless bowl with a trivet in the bottom and foil sealing the top. [p]I had some marinade left over and did some wings for lunch and they were equally as good. [p]Zip

Char-Woody · July 2000

Zip, tell me more about that steamed cabbage. What did ya add to the mix, or just steamed the raw cabbage..shredded?
Thats another thing I would have to add to kraut to cook downwind from the wiffy :-)[p]

Zip · July 2000

Char-Woody,[p]Just cabbage, water, fried meat grease, and a pinch of baking soda. I cut it half and sliced in 1/2" pieces and separated the sections.[p]I hope this helps[p]Zip

Unknown · July 2000

Zip, hoookay...bacon grease I betcha would work..Thanks.[p]

Zip · July 2000

C~W,[p]Yep, there is usually some of that in the grease pot. You know us poor old Southern country boys recycle everything. [p]Z

Bourbon Chicken

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