Ingredients

The following ingredients have 8 Servings
  • 1 4-pound whole chicken
  • 1 onion
  • halved
  • 1 leek
  • quartered and rinsed
  • 1 carrot
  • coarsely chopped
  • 2 ribs celery
  • coarsely chopped
  • Bundle of thyme and parsley
  • 2 bay leaves
  • 5 to 6 whole black peppercorn
  • Salt
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup tablespoons super-fine sugar
  • Juice of 1 lemon
  • 3 tablespoons white vinegar
  • 1 tablespoon celery salt
  • 1 tablespoon Kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons poppy seed
  • 1/2 cup finely chopped dill
  • chives and parsley
  • 1 small (3/4- to 1-pound) white cabbage
  • quartered
  • cored and very thinly shredded
  • 1 small red onion finely chopped or grated
  • 1 carrot
  • grated
  • 2 tablespoons olive oil or canola oil
  • 1 onion
  • finely chopped
  • 4 cloves garlic
  • finely chopped
  • 1 tablespoon smoked sweet paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground mustard
  • 1 teaspoon cayenne pepper or hot paprika
  • 3 tablespoons pourable light brown sugar (I use Domino
  • in the yellow box with a pour top)
  • 3 tablespoons cider vinegar (I use Braggs)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked soy sauce
  • shoyu or tamari
  • 1 cup tomato sauce
  • 1 to 1 1/2 cups chicken poaching liquid/stock
  • For the sandwich: 8 soft rolls
  • Bread-and-butter pickles

Instruction

  • To poach the chicken, place all ingredients into a pot and cover with water
  • Bring to a boil, reduce heat and simmer for 1 hour, turning occasionally
  • Let cool in the poaching liquid
  • Remove chicken and discard skin and bones
  • Pull meat using fork tines or your fingers to finely shred
  • Strain chicken poaching liquid and reserve about 1 1/2 cups
  • Refrigerate or freeze remainder for other uses
  • While chicken poaches, whisk up slaw dressing in a large bowl
  • Add cabbage, onion and carrot, toss with dressing and chill
  • For barbecue sauce, heat oil, 2 turns of the pan, in deep sauté pan over medium heat
  • Add onions and garlic, season with salt and pepper, and cook to soften
  • Add dry spices and toss 1-2 minutes; add liquids and simmer 15 minutes to thicken a bit
  • Add in pulled chicken and toss to coat
  • Serve chicken piled on soft rolls topped with slaw and pickles