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Recipe(tried): Golden Corral's Bourbon Street Chicken - cooking tips

Main Dishes - Chicken, Poultry
I read the recipe's ingredients, and it looks like the same one I use. I was wondering if you are cooking the bourbon long enough to boil it down to a syrup-type thickness?
Like cooking with wine, once it boils down you shouldn't have a strong wine taste either. Maybe the brand of bourbon makes a difference?
I've only used Jim Beam's Bourbon. Maybe cutting back on the amount of bourbon. Sounds like you'll have to experiment a few times, till you get your desired results.
Good Luck...

Randy W.
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