A friend decided on her wedding menu, and when she told me one of the items, I knew I had to try it out myself. The official name on the menu is "Buttermilk Fried Chicken with Warmed Honey Glaze and Bourbon Gravy". She also said it was topped with smoked bacon. How would you approach a no-drippings bourbon gravy (everything I'm finding via Google search starts with a roast turkey and it's pan drippings)? Advice on any other aspects of the dish would be great too!
bon appetit
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