-
1
Heat the EVOO in a skillet over medium-high heat.
-
2
Add the garlic and shallots, stir and cook to soften, 3 minutes.
-
3
Add the ketchup, stock, mustard, Worcestershire, sugar, syrup, vinegar, whiskey and some black pepper.
-
4
Stir and simmer to thicken, 20 minutes.
-
5
Add the Pulled Chicken to the sauce and simmer to thicken, 20 minutes.
-
6
Cool and store in the refrigerator for a make-ahead meal.
-
7
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.
-
8
Warm the saucy chicken, adding a little stock or water to loosen if necessary.
-
9
Serve the chicken on the rolls with the bacon, lettuce, onions, tomatoes and pickles.
-
10
Place the chicken in a large stockpot.
-
11
Add the peppercorns, celery, garlic, bay leaf, garlic, carrots, lemons, onions and the herb bundle tied with string.
-
12
Sprinkle with salt.
-
13
Cover the chicken with water and bring to a boil, reduce the heat to low, a rolling simmer.
-
14
Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in its stock.
-
15
Strain the stock, discarding the vegetables and reserve the stock for a later use.
-
16
Remove the chicken in large pieces from the skin and bones.
-
17
Cut half of the meat into bite-size chunks, reserving for a later use.
-
18
Thinly slice or pull the remaining meat.
