Pulled Chicken Sandwiches

So I was looking into what I could make for hubby that he’d reallyl enjoy.  I’m trying this “housewife” thing, and it’s more difficult than I knew.  I always thought that I’d be able to have a hot dinner on the table if only I had more time.  But that was before I knew that Netflix has Veronica Mars seasons 2 & 3 on Instant View.  Here’s what I came up with for tonight: Pulled Chicken Sandwiches.  Because (if you’re new to reading this, you’ll soon find out) I have chicken.  I do not have pork.  I made these sandwich rolls recently too, and I’m hoping that I get extra dinner points to overcome the fact that I have no laundry points for this week.

Soft Yogurt Sandwich Rolls

Ingredients:

  • 3 1/2 – 4 1/2 cups all purpose flour
  • 1 tbsp active dry yeast
  • 3 tbsp honey
  • 1 cup water, warm (100-110F)
  • 1 cup yogurt (nonfat/lowfat is fine; I used Greek-style)
  • 1 tbsp vegetable oil
  • 1 1/2 tsp salt

Preparation:

  1. In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
  2. Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl (This can all be done in a stand mixer with the dough-hook attached, as well).
  3. Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
  4. Preheat oven to 375F. Line a baking sheet with parchment paper.
  5. Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter. Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Place on prepared baking sheet. Repeat with remaining dough.
  6. Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes.
  7. Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.
  8. Cool on a wire rack.
  9. Store in an airtight container.

Makes 10 rolls.

Pulled Turkey Barbecue Seibels

Gourmet  | July 1997

Ingredients:

  • 2 large onions
  • 1 large garlic clove
  • 2 cups cider vinegar
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/2 cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Tabasco plus additional to taste
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • a 4 1/2- to 5-pound turkey breast, skin discarded
  • Accompaniment: soft sandwich rolls, toasted lightly if desired
Preparation:
  1. Finely chop onions and mince garlic.
  2. In a 6-quart heavy saucepan combine onions, garlic, vinegar, butter, ketchup, Worcestershire sauce, 2 tablespoons Tabasco, salt, and pepper and simmer, covered, stirring occasionally, 15 minutes. Add turkey breast, cavity side down, and cook at a bare simmer, covered, 2 1/2 hours. Transfer breast to a cutting board, reserving sauce, and cool until it can be handled. Shred turkey meat, discarding bones, and stir meat into reserved sauce. Simmer barbecue, covered, over low heat, stirring occasionally, 1 1/2 hours more and season with salt, pepper, and additional Tabasco.
  3. Serve barbecue on rolls.
  4. If using boneless, skinless breasts, SUBSTITUTIONS: replace half the vinegar with chicken broth, double the butter, and add 1/4 cup brown sugar. But with the skin and bone, it’s much, much better.

The Verdict:

The sandwich rolls are lovely.  Trav said that he liked the pulled chicken.  It was a little vinegar-y for me, but that might be mostly because of how I forgot to check on it a couple of times, and then the sauce was all cooked to goo and I used vinegar and ketchup and chicken stock (but a lot of vinegar) to create more liquid.  He said that he likes a vinegar-y barbecue, so maybe that’s what he liked about it.  Anyway, it’s worth keeping in the recipe file.

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