Recipe courtesy of Rachael Ray
1 hr 10 min
1 hr 10 min
4 to 6 servings


  • 1 tablespoon EVOO
  • 2 cloves garlic, finely chopped 
  • 2 large shallots, finely chopped 
  • 1 cup organic ketchup 
  • 1 cup chicken stock from Poached Chicken, recipe follows
  • 2 tablespoons Dijon mustard 
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons brown sugar 
  • 2 tablespoons dark amber grade A maple syrup 
  • 2 tablespoons cider vinegar 
  • 2 shots whiskey or bourbon whiskey 
  • Coarse black pepper
  • 1 1/2 pounds cooked pulled Poached Chicken, recipe follows
  • 12 slices smoky good quality bacon 
  • Hard rolls (seeded or plain), split 
  • Lettuce, for serving
  • Sliced red onion, for serving
  • Sliced tomatoes, for serving
  • Sliced dill or bread and butter pickles, for serving
Poached Chicken:
  • 1 whole chicken, 4 to 5 pounds
  • 1 teaspoon whole black peppercorns 
  • 2 ribs celery, coarsely chopped 
  • 2 cloves garlic, crushed 
  • 1 large fresh bay leaf
  • 1 carrot, peeled and coarsely chopped 
  • 1 lemon, sliced 
  • 1 onion, peeled and quartered 
  • Herb bundle of fresh parsley, rosemary and thyme 
  • Salt 


Heat the EVOO in a skillet over medium-high heat. Add the garlic and shallots, stir and cook to soften, 3 minutes. Add the ketchup, stock, mustard, Worcestershire, sugar, syrup, vinegar, whiskey and some black pepper. Stir and simmer to thicken, 20 minutes. Add the Pulled Chicken to the sauce and simmer to thicken, 20 minutes. Cool and store in the refrigerator for a make-ahead meal.

To serve, bake the bacon at 375 degrees F until crisp on a slotted pan or metal rack set into a baking sheet, for the fat to drain. Warm the saucy chicken, adding a little stock or water to loosen if necessary. Serve the chicken on the rolls with the bacon, lettuce, onions, tomatoes and pickles.

Poached Chicken:

Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, garlic, carrots, lemons, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil, reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in its stock. Strain the stock, discarding the vegetables and reserve the stock for a later use. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks, reserving for a later use. Thinly slice or pull the remaining meat. 


Pulled BBQ Chicken Sandwiches

Recipe courtesy of Ellie Krieger

Tia's BLT Sandwich

Recipe courtesy of Tia Mowry

BLT Chicken Soup

Recipe courtesy of Rachael Ray

Pulled Pork Sandwich

Recipe courtesy of Tyler Florence

Pulled Pork Sandwiches

Recipe courtesy of Nadia G

Tailgator's Pulled Pork Sandwich

Recipe courtesy of Joe Haracz

Pulled Pork Sandwich

Recipe courtesy of Good Housekeeping

Southern California Pulled Pork Sandwich

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments



7am | 6c


7:30am | 6:30c


8am | 7c


8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here