A few Fridays ago, I decided to drive down to Philly for the evening – my grade school was closing, and how could I miss the final party?
But I was having my Musical Theater Class over for our cast dinner on Saturday evening. And I wanted visit my Mom before leaving Philly on Saturday morning. How could I get it all done?
Enter my wonderful sister, the OBS Housekeeper and her amazing Pulled Barbecue Chicken!
Not only did OBS put me up Friday night, but Saturday morning while I visited with Mom, she (along with sis Basket Mom) shopped, then cooked the chicken for me to take back home to New York City, packing it in a covered aluminum tray for safe transport. I popped it into the fridge when I got home, then whipped up some red pepper crostini, lemonade and a cucumber salad. My guests brought more sides, beer, wine, appetizers and desserts. (Thanks Ronnye and Paul for coming early and helping!) The rain held off till after dinner was over, and we had a great time singing around the piano during dessert.
Thanks, OBS and Basket Mom for making my weekend. And my party. I couldn’t have done it without you!
OBS Housekeeper’s Amazing Pulled Barbecue Chicken
Actually, the recipe comes from Rachel Ray , but OBS makes it better that Rachel does, I’m sure. It is absolutely delicious! Serves 6-8, but adjust accordingly for a crowd. You can make it in the morning the way OBS did for me, refrigerate till ready to serve, then reheat quickly on the stovetop and you’re ready to go! Goes great with cucumber salad.
4 boneless, skinless chicken breasts
salt and pepper
Water to cover
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce (You can use pre-made, or make Paul’s recipe)
1/2 cup apple cider vinegar
hot pepper sauce
6 ounces mild cheddar Cheese, shredded
Wash and dry chicken breasts. Season with salt and pepper and place in a heavy pot with the onion, garlic. Add just enough water to cover, then the barbecue sauce, vinegar and a few drops hot sauce (more or less to taste). Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Serve in a crock pot or casserole dish with the rolls and cheese on the side. Let guests assemble their own sandwiches. Enjoy!