bourbon chicken

cookerlady

Newbie

Original poster

Aug 7, 2008

14

10

Kansas

• 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?

 

fired up

Smoking Fanatic

OTBS Member

Dec 12, 2008

867

13

Indianapolis,Indiana

• Feb 16, 2009

• #2

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.

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Feb 16, 2009

• #3

Just try and do it again for a longer time. Braising works great.

 

cookerlady

Newbie

Original poster

Thread starter

Aug 7, 2008

14

10

Kansas

• Feb 18, 2009

• #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?

 

a2k78

Newbie

Jun 3, 2008

8

10

• Feb 18, 2009

• #5

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?