These sandwiches were a hit yesterday and I thought I'd share what I did
to the chicken because it was DELICIOUS!!
I served the pulled chicken yesterday on a homemade bun toasted with herb butter
with melted raw cheddar cheese and caramelized onions.
First of all, I am privy to Old Ackley Farm chicken -
which is the best in the world and if you are anywhere
near here you should run, not walk, to a farmer's market
where they are
to get yourself some!
Proof that there is no reason to be afraid of a whole chicken:
Put the sweet thing into a pot that is just a tiny bit
bigger than the chicken
Sprinkle it liberally with Ancho Chili Pepper, dried thyme
and Kosher Salt
Pour equal parts of white wine and apple cider/juice into the
pot to create an inch of liquid in the bottom
(don't pour it over the chicken or you will lose your spices)
Slice the top off a whole head of garlic and throw that in as well
Cover the whole wonderous thing with parchment paper and then
a lid of some sort - none of my pots have lids that fit so I use foil-
Place it in a 325 degree oven and let it melt into perfection
This might take up to 4 hours - I like it so the legs are almost falling off-
Remove from oven and let rest a good hour, with the lid on
When cool enough to handle easily, but still warm,
take the chicken from the pot and squeeze the now softened garlic
into the broth in the bottom.
Pull all the meat from the chicken - don't forget about the wings
and those two little nuggets under the breast bone connecting the thighs
and add it into the broth
This will also freeze well and you can pull it out some other time
for chicken tacos or a topping for polenta or.....