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SANDWICH - CHICKEN - Pulled Whisky Chicken BLT Sandwiches
Nb persons: 6
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| Pulled Whisky Chicken BLT Sandwiches Recipe courtesy Rachael Ray 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.
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.
© Recipe courtesy Rachael Ray
Printed on August 26, 2014 from http://www.cookingchanneltv.com/recipes/rachael-ray/pulled-whisky-chicken-blt-sandwiches.print.html
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