Ingredients:
1/4 c. Olive Oil
1 med. Onion diced
5 cloves of Garlic smashed
1 med Carrot small diced
1 stock Celery small diced
1/4 c. Tomato paste
Mustard, some people like yellow some like deli and I like it hot.
Mustard powder is great as well, so with this being said
do not go and buy something just use what you have.
2 Tablespoons Dry Mustard or 1/4 c. wet Mustard what ever kind.
1 1/2 ounce Jamison Irish whiskey
1/4 c. Plum sauce
1/4 c. Black strap Molasses
2 c. Chicken stock ( https://homeontherange.blog/home-on-the-range-2/ )
1/2 bottle Guinness beer
1/2 c Ketsup
Directions:
In a med. pot heat the Olive Oil and add the Onions. Saute until caramelized ( brown and some may stick to the pot, and that is OK although do not cook on high heat or it will burn instead of browning.
Add the garlic and let expand.
Add the Carrots and let cook a few minutes.
Add the Celery and cook until it is bright Green.
Add the Tomato Paste mix it in and add the mustard and mix.
remove from the heat and add the Jamison and return to the heat that fast and let it flame.
Add the Plum, Molasses, Guinness and Ketchup, mix in and bring to a boil, skim the foam and reduce the heat a little.
Reduce to a Glaze, that is to coat the back of a spoon.
Season to taste with Salt and Pepper.
Cool and put with Chicken and refer. over night.
Place Chicken on the Barbie or in an oven pan and cook until done ( that is until when a knife is inserted
the juice runs clear ) basting every once in a while with the marinade.
The remaining marinade is brought up to a boil and skimmed then presented as a sauce.
Serve this Chicken with perhaps Grilled Vegetables and Corn on the Cob. Potato and Fruit salad.
I hope you enjoy Cheers !!!
Home on the Range 