Pulled Chicken Sandwiches

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 45 min
  • Yield: 4 servings
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1 tablespoon extra-virgin olive oil

1 teaspoon Dijon mustard 

2 ribs celery, thinly sliced 

2 scallions, thinly sliced 

1 apple, cut into thin julienne strips

Fresh lemon juice, to taste 

Kosher salt and freshly ground black pepper 

2 cups South-of-Something Chicken with sauce, recipe follows, reheated

4 burger buns 

South-of-Something Chicken:

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cumin 

Kosher salt and freshly ground black pepper

Two 3 1/2- to 5-pound whole chickens ("roaster" size) 

Olive or vegetable oil, as needed 

One 28-ounce can chopped tomatoes 

6 cloves garlic, chopped 

2 cups minced yellow onions


  1. Combine the olive oil, mustard, celery, scallions and apple in a small bowl. Mix well and season to taste with lemon juice, salt and pepper.
  2. Divide the South-of-Something Chicken and sauce among the buns. Top each with some slaw and close to make sandwiches. Serve immediately.

South-of-Something Chicken:

Yield: 4 servings plus leftovers for other recipes
  1. Preheat the oven to 375 degrees F.
  2. In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper.
  3. Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture.
  4. Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F).
  5. Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken.
  6. After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months.