*Not for minors.

Mix together a 2 litre jug of Clamato (tomato juice with clam), a liberal sprinkling of celery salt, the juice of 5 medium limes, and several dashes of tobasco and worstershire sauce.
Pour over bone in/skin on chicken thighs or whatever parts you prefer. I like to cook in the slow cooker and just cook for several hours. Then just before serving pour in vodka into the sauce, making sure to mix in with the clamato mixture as well as you can so its evenly distributed. Add to taste, I like about 6 or 7 ounces for that much sauce usually. Serve over cauliflied rice, and garnish with a piece of pickled asparagus for each serving.

Sorry forgot I usually add some red pepper flakes to the sauce because I like it a little more heat than the tobasco by itself. And for those who can't find clamato juice, I've seen many copycat recipes online. Essentially its just tomato juice mixed with clam juice (which i've seen at asian food stores, sold in a tetra pack).