6 servings bread and butter pickles sliced for serving
2 tablespoons brown sugar
1 carrots peeled coarsely chopped
2 ribs celery coarsely chopped
2 tablespoons cider vinegar
2 tablespoons dijon mustard
1 tablespoon evoo
1 large bay leaf fresh
2 cloves garlic crushed
2 cloves garlic finely chopped
1 cup catsup organic
1 optional: lemon sliced
6 servings lettuce for serving
2 tablespoons amber grade a maple syrup dark
1 onion peeled quartered
6 servings herb bundle of parsley fresh
6 servings coarse pepper black
6 servings onion red sliced for serving
6 servings salt
2 large shallots finely chopped
6 servings rolls plain split hard seeded ( or )
6 servings tomatoes sliced for serving
2 shots bourbon whiskey
1 meat from a rotisserie chicken whole
2 tablespoons worcestershire sauce
Equipment
frying pan
baking sheet
oven
pot
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.
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.
