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Categories:
chicken salt canola oil barbecue sauce onion garlic cabbage purple cabbage milk mayonnaise white vinegar sugar salt cayenne pepper cilantro
Viewed: 62 - Published at: 8 years agoIngredients
- 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 heads Cabbage, Sliced Thin
- 1/2 heads Purple Cabbage, Sliced Thin
- 1/2 cups Whole Milk
- 1/2 cups Mayonnaise
- 1 teaspoon White Vinegar
- 1 Tablespoon Sugar
- 1/4 teaspoons Salt
- 1/4 teaspoons Cayenne Pepper
- 1 bunch Cilantro, Roughly Chopped
Method
- SLAW
- Combine shredded cabbage and sliced jalapenos in a bowl.
- In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne.
- 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 its warm.
- Spread butter on kaiser rolls and toast on the griddle.
- 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!
