Chefrichardblaispulledchickensandwich Recipes

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CHEF RICHARD BLAIS' PULLED CHICKEN SANDWICH



Chef Richard Blais' Pulled Chicken Sandwich image

Saw chef Richard Blais make this on Dr. Oz today and it looked and sound so good I just to bring over here so that I could give it a try. Times do not include brine, cool time or rest time.

Provided by Debbwl

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 32

12 chicken breasts
4 quarts cold water
2 cups kosher salt
1 cup brown sugar
3 tablespoons black pepper
3 tablespoons garlic powder
1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup apple juice
2 tablespoons chili powder
1 tablespoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1/2 tablespoon red pepper flakes
1/2 teaspoon soy sauce
2 tablespoons butter
1 head green cabbage (cored and shredded)
3 carrots (peeled and julienned or shredded)
1 tablespoon celery seed
1 tablespoon kosher salt
1 tablespoon black pepper
1/4 cup of chines mustard
1/2 cup of pickled ginger juice
3 tablespoons rice vinegar
1/2 cup parsley, chopped
3 bunches green onions (thinly sliced)
tzatziki, to taste
6 -8 whole wheat hamburger buns

Steps:

  • For brine: Heat to a simmer about 15 minutes. Cool to at least cold to touch. Pour over chicken to cover. Let the chicken brine for at least 1 hour. Wash and pat dry for smoking.
  • For BBQ sauce: Mix all except soy and butter. Simmer for 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Cool.
  • Grill the chicken basting with Carolina BBQ sauce, remove from heat and pull apart using forks.
  • For the coleslaw: Mix well and allow to rest for 10 minutes. Adjust salt and pepper to taste.
  • For the sandwich: Spread tzatziki on bottom whole wheat bun. Layer pulled chicken on top. Top with coleslaw.

PULLED WHISKY CHICKEN BLT SANDWICHES



Pulled Whisky Chicken BLT Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 30

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
Herb bundle of fresh parsley, rosemary and thyme
Salt

Steps:

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

PULLED CHICKEN SANDWICHES



Pulled Chicken Sandwiches image

Provided by James Briscione

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 ribs celery, thinly sliced
2 scallions, thinly sliced
1 apple, cut into thin julienne strips
Fresh lemon juice, to taste
Kosher salt and freshly ground black pepper
2 cups South-of-Something Chicken with sauce, recipe follows, reheated
4 burger buns
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Two 3 1/2- to 5-pound whole chickens ("roaster" size)
Olive or vegetable oil, as needed
One 28-ounce can chopped tomatoes
6 cloves garlic, chopped
2 cups minced yellow onions

Steps:

  • Combine the olive oil, mustard, celery, scallions and apple in a small bowl. Mix well and season to taste with lemon juice, salt and pepper.
  • Divide the South-of-Something Chicken and sauce among the buns. Top each with some slaw and close to make sandwiches. Serve immediately.
  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper.
  • Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture.
  • Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F).
  • Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken.
  • After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months.

PULLED CHICKEN SANDWICHES



Pulled Chicken Sandwiches image

A delicious chicken vinegar based bar-b-que chicken sandwich. Like nothing you've ever had! Very easy to make and the leftovers are good on a salad.

Provided by jenlyn33922

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups cider vinegar
1 1/2 cups water
1 cup white wine
1/2 cup olive oil
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon sweet paprika
2 teaspoons kosher salt
1 teaspoon black pepper, fresh ground
1/2 teaspoon cayenne pepper
3 1/8 lbs chicken, rotisserie cooked
4 hamburger buns
1 cup Coleslaw, prepared (optional)

Steps:

  • Combine the cider vinegar with the water, wine, oil, worcestershire sauce, dry mustard, paprika, salt, pepper, and cayenne pepper in medium saucepan.
  • Boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove vinegar sauce from heat and set aside.
  • Remove the skin and discard it. Then remove the meat from the chicken and shred it. Add the meat to the vinegar sauce and heat through, stirring gently.
  • Pile the heated chicken on the hamburger buns and drizzle with extra vinegar sauce. Top with coleslaw and serve while warm.

Nutrition Facts : Calories 928.5, Fat 62.8, SaturatedFat 13.6, Cholesterol 161.7, Sodium 1365.5, Carbohydrate 28.7, Fiber 2.1, Sugar 5.4, Protein 45.4

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