bourbon chicken

Discussion in 'Poultry' started by cookerlady, Feb 16, 2009.

  1. has anyone ever cooked bourbon chicken in their smoker? My recipe says to braise it until chicken is done. I've done that but my grill was too hot. I'd like someones else's take on what I should try next time. I braised it for an hour and my chicken was tough instead of tender. Any answers out there?
  2. fired up

    fired up Smoking Fanatic OTBS Member

    An hour was not a long enough braise. Probably more like 1 1/2 to 2 hours, maybe more, depends on the size of what you are braising.
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Just try and do it again for a longer time. Braising works great.
  4. What temp should I using when braising? My chicken was bite size pieces in a bourbon sauce. The suce is supposed to thicken just a little , not a lot. Is there a trick to it?
  5. a2k78

    a2k78 Newbie

    I think with it being bite sized it is going to cook up quick no matter what temperature. Is there any chance you could leave it in larger pieces while it cooks and cut it up afterward?

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