Nene Twoforks Presents: Lipsmacking BBQ Chicken Sandwiches

My, time flies. I realize it's been some time since the kitchen has produced a recipe, but that certainly doesn't mean the cooking hasn't continued!

I'm starting a new series that will introduce visuals. Can you jump up and down with me in excitement? Have you ever wished you knew what a particular step looked like in a recipe? If there were only pictures! Remember in grade school when the books had pictures, but decreased in number as you moved from one grade to the next? I say we regress and return to the simpler days.

So, we'll try this format, look for comments on whether you like it or prefer the former method, and see where it goes from there.

I made this next recipe for dinner last night and it IS to die for! Yes, I realize almost all my recipes end up in that category, but this one is truly simple and so tasty.

Ingredients:

I'll list the recipe in an easier format at the end of the blog, but the pictures really are self-explanatory.


Start with a whole chicken

Gertie, you look simply marvelous this evening! Will you be staying for dinner? But of course.

Cut the chicken into four parts. You can do more if you like, but four fits in my baking dish easier. Also, if you start by making the first cut down the backbone, you'll have an easier time at dividing the rest of the chicken.

Oh my, I've probably created some trauma by naming the chicken, but trust me, she was dying to participate.

Generously salt and pepper the quartered pieces. (Notice my hands are faster than the speed of a shutter).

Add two tablespoons of oil to either your pan or the baking dish, depending on how many dishes you don't mind washing. I prefer my frying pan because of the even cooking. Here you'll see me using canola oil, based on the originator's suggestion, but in the future I'll be returning to my trusty peanut oil because it sears better in my opinion.

Brown on all sides, rendering as much fat as possible, then remove to a plate.

While the chicken is browning, peel a whole medium onion. This one is sliced in half. Why? I have no idea.

Next peel 8 to 12 cloves of garlic, but do not mince or cut them. To be honest, I think 12 is still not enough. I'm pretty sure I'll be adding more next time.

I placed my baking dish on the hot stove element and added the onion and garlic just to get the sizzle going before adding an entire bottle of Sweet Baby Ray's BBQ sauce (pronounced Schweet Baybee Ray's). Yes, you can use any of your favorite brand of barbecue sauce, but nothing beats the sweet goodness of Schweet Baby Rays, my friend.

Add the chicken and toss around to coat with sauce.

Put a lid on it, Ethel!

Then it goes into a 300 degree oven for 1 1/2 hours or until the chicken is falling off the bone tender and the sauce is bubblin' hot. The trick to good barbecue is low and slow.

Next are the ingredients for the slaw topping. What?! You didn't say anything about slaw! True, you can buy it from the local deli section of your grocer, but the good stuff is homemade.

Thinly chop your green and purple cabbage, approximately 1/4 of the head was used. Hey, is it me, or is that cabbage staring at us?

The sauce for the slaw is simple, one tablespoon of sugar, one tablespoon of white vinegar (I call this a splash), and 1/2 cup of mayo. Blend until it's nice and creamy and add to the cabbage.

Stir it up, baby! Put into a container and refrigerate while the chicken continues to cook. The parsley will be added right before you put it on the sandwich.

Now you have time to enjoy a cup of coffee and relax, after all, you deserve the break!

Coffee is finished and oh look, the chicken is ready!

Nene Twoforks begins the shredding process with lightening fast hands.

Chop, shred, boom!

Fish out those sweet garlic cloves.

Assemble the goodness. I toasted the wheat buns in the oven with butter on one side.

Oops, let's peek inside to see what happened to the garlic! Om nom nom.

Ingredients:

• 1 whole Cut Up Fryer Chicken
• Salt And Pepper, to taste
• 2 Tablespoons Canola Oil
• 1 bottle (large) Barbecue Sauce
• 1 whole Onion, Sliced
• 8 whole Cloves Garlic (more To Taste)
• Slaw:
• 1/2 head Cabbage, Sliced Thin
• 1/2 head Purple Cabbage, Sliced Thin
• 1/2 cup Whole Milk
• 1/2 cup Mayonnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1 bunch Cilantro, Roughly Chopped

Preparation:

SLAW
Combine shredded cabbage in a bowl. In a separate bowl mix mayonnaise, vinegar, sugar. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.
Before serving, toss in cilantro leaves.

CHICKEN
Heat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease.
Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot.
Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone.
Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks.
Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it's warm.
Spread butter on whole wheat rolls and toast.
To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun and dig in!