Recipe courtesy of Rachael Ray
Print
Total:
1 hr 10 min
Active:
1 hr 10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 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 

Directions

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. 

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Jerk Chicken Sandwich

Recipe courtesy of Drift Food Truck

Tarragon Chicken Salad Tea Sandwiches

Recipe courtesy of Nealey Dozier

North Carolina Pulled Pork BBQ Sandwich

Recipe courtesy of Santos Loo

Fried Chicken and Waffle BLT with Jalapeno-Honey Mayo

Pulled Pork Nachos

Recipe courtesy of Nealey Dozier

BLT Steak Salad

Recipe courtesy of Bobby Deen

Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli

Recipe courtesy of Kelsey Nixon

Pulled Pork

Recipe courtesy of Joseph Simmons

Fried Chicken

Recipe courtesy of Chuck Hughes

Trending Videos

So Much Pretty Food Here