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.
- 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
- 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.
- 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).
- 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.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- 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.
- 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.
- Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.
- Cool on a wire rack.
- Store in an airtight container.
Makes 10 rolls.
Pulled Turkey Barbecue Seibels
Gourmet | July 1997
- 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
- Finely chop onions and mince garlic.
- 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.
- Serve barbecue on rolls.
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 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.