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Ingredients
- Pack the piping warm mix into a vacuum bottle and transport to the game to share with appreciative friends.
- 1 whl chicken (4 pounds) Water for boiling chicken, plus 2 c. (divided)
- 1 1/4 c. ketchup
- 1 x onion, finely minced
- 1 tsp salt
- 1 tsp celery seeds
- 1 tsp chili pwdr
- 1/4 c. firmly packed light brown sugar
- 1/4 c. Worcestershire sauce
- 1/4 c. red wine vinegar
- 1/4 tsp warm pepper sauce
- 6 x Kaiser rolls
Directions
- Place whole chicken in large kettle, cover with water, and add in flavoring ingredients, such as 1 coarsely minced stalk of celery, a coarsely minced onion, several cloves of minced garlic, a tsp. of salt, and several peppercorns.
- Bring the water to boil, then reduce the heat, cover, and simmer till chicken is cooked, about 45 min to 1 hour.
- Remove chicken from pan, cold and shred meat from bones. Reserve the broth for another use by refrigerating or possibly freezing after straining off the flavoring ingredients.
- In large saucepan, combine ketchup, 2 c. water, onion, salt, celery seeds, chili pwdr, brown sugar, Worcestershire, vinegar and warm pepper sauce. Add in shredded chicken and simmer till thickened and richly flavored, about 30 min.
- Mix may be prepared up to this point and refrigerated for 2 days. Before leaving for the game, return mix to a boil and simmer about 5 min, then pack into a pre-heated vacuum bottle.
- When ready to serve, spoon mix onto the rolls.
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