Pulled Whisky Chicken BLT Sandwiches Recipe

Name: Pulled Whisky Chicken BLT Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

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.

1069

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 tablespoon EVOO, 2 cloves garlic, finely chopped, 2 large shallots, finely chopped, 1 cup organic ketchup, and more.

Yes, Pulled Whisky Chicken BLT Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pulled Whisky Chicken BLT Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions