Shredded chicken perfect for a picnic feast

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By Jim Bailey

If you don’t have molasses, simply double the brown sugar called for. Either way, this hearty ‘pulled’ chicken recipe is a must for any picnic or barbecue this year. Don’t just eat as is, add some cheddar cheese (or your favorite cheese), pickle chips, dry coleslaw mix for some great crunch or dollop some of your favorite fruited salsa over the top.

Pulled chicken sandwiches.

Pulled chicken sandwiches.

1 pound raw chicken,
either white or dark meat
3 tablespoons oil
1 small onion, minced
1 teaspoon minced garlic in oil
¾ cup Applejack or hard apple cider
¾ cup orange juice
½ cup apple cider vinegar
1 cup ketchup
¼ cup brown sugar
¼ cup molasses
¼ cup Worcestershire sauce
Salt and black pepper to taste
4 rolls of your choice

Boil chicken in enough water to cover by 3 to 4 inches over medium heat until cooked through, about 30 minutes. Drain, transfer to a bowl, cover and let cool. Shred with your fingers or a couple of forks.

In a large saucepan, heat oil over medium until shimmering. Add onions and garlic. Cook, stirring frequently, until onions are soft,  4 to 5 minutes. Add next 8 ingredients, stirring well. Bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally.

Add chicken to sauce, mixing well. Bring to boiling over medium heat, stirring frequently. Remove and serve in rolls topped with shredded cheddar, coleslaw mix and pickles.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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