A good ole pal of mine goes up to Vermont at the end of the year to visit family. He always comes back with delicious yummy Pure Maple Syrup. This year I was thinking of making a bourbon sauce with the maple syrup he got me. Well, I am not gonna babble too much on this one (first post from my phone) so let’s get rolling, today’s menu, Maple Bourbon Bass Beer on Chicken Drumsticks.
Here’s my bourbon and the delicious Maple Syrup.
Throw all this in a pot on medium heat.
(2) 6-oz cans of tomato paste
(1) cup bourbon (if you like to drink it, you’ll like it in this)
(1) cup bass beer
(1) cup apple cider
(1) cup dark brown sugar
(2) cups of REAL Maple Syrup
(1/2) cup soy sauce
(1/4) cup molasses
(1/4) cup Worcestershire
(1/4) cup Frank’s Red Hot Sauce
(1/4) cup paprika
(1/4) cup garlic powder (waaaaay better with the real stuff. Use 5-6 cloves diced/chopped up instead of powder)
(1/4) onion powder (waaaaaay better with the real stuff. Use a whole yellow onion, diced up instead of powder).
(2) tsp Ground Cumin
(2) tbsp mustard
(1) tsp liquid smoke
Stew that sauce on medium heat until about half reduced. Maybe less. We are going to use it as a braising sauce so thickness isn’t a big deal. Don’t forget to stir!
I highly suggest replacing with ground spices with the real thing when you can. This mixture will end up “cakey” using all this onion and garlic powder. But it still works. I just didn’t have any onions when I got the bug up my butt (that’s gross, maybe hair up my, no no no, maybe, eh never mind) to make this sauce. I also suggest using (get one) an emulsifier. It is a dream on mixing your sauce and breaking down any garlic and onion bits that you used.
After stewing the sauce get your chicken ready. Or whatever meat you want to braise.
Pour your sauce all over it. Trying to cover the chicken as best as you can but leave a little exposed. I brined my chicken in buttermilk, salt, and pepper for 24 hours. Cook at 250* for 1.5 hours.
Once braised for 1-2 hours, put on a cookie sheet with some aluminum foil or whatever pan you got laying around and cook at 450*, heck 500* works too. This will crisp skin and caramelize sauce. If you cooked it good already, just go straight to the broiler and keep rotating as the sauce caramelizes and skin crisps. Keep an eye on them though. The buttermilk brine will cause the skin to not crisp so easily and you’ll leave it under the broiler too long while you are sipping on your bourbon. If your chicken didn’t bring lots of sauce with it you can brush some left over sauce on the chicken while it is being crisped.
I actually over cooked my chicken in this run. I was processing a deer. Making venison burger AND bologna and as such let this chicken run at 250* for a little over 3 hours. Oops. But the sauce saved it. Good stuff! Labor of love right?