The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Here’s one that’s sure to get your grill—and your family—all fired up! From The Book of Burger by Rachael Ray.
Make the chicken: Place the chicken in a medium pot and add the carrot, onion, orange, and bay leaves. Season with salt and pour in enough water to cover. Cover the pan, bring to a boil, and cook at a low rolling boil for 20 minutes.
Transfer the chicken to a cutting board. When cool enough to handle, remove the skin and bones from the chicken and shred the meat. Strain the broth, return it to the pot, and bring to a boil over high heat to reduce for a few minutes.
Meanwhile, make the BBQ sauce: In a small saucepan, combine all the ingredients for the BBQ sauce and simmer over medium-low heat for 20 minutes.
Make the slaw: In a large bowl, whisk together the lemon juice, vinegar, superfine sugar, salt, onion, and oil; season with pepper. Add the cabbage and apple to the bowl and toss to coat with the dressing.
Add 1 cup of the reduced poaching liquid to the BBQ sauce. Stir in the shredded chicken. Stir and shred the chicken a little more with 2 forks.
Pile the BBQ chicken on the roll bottoms and top with pickles and slaw. Set the roll tops in place.
2 small bone-in, skin-on chicken breast halves
2 bone-in, skin-on chicken thighs
1 small carrot, coarsely chopped
1 small onion, quartered
1/2 orange, sliced
2 bay leaves
1 cup good-quality ketchup, such as
2 shots of bourbon
2 large cloves garlic, finely chopped
2 tablespoons Dijon mustard
2 tablespoons dark amber maple syrup
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon coarsely ground pepper
1/8 teaspoon freshly grated nutmeg
Green Apple Slaw:
Juice of 1 lemon
3 tablespoons cider vinegar
1 tablespoon superfine sugar
1 1/2 teaspoons kosher salt or sea salt
1/2 red onion, grated
1/3 cup vegetable oil or olive oil
1/2 pound cabbage, thinly shredded
1 large green apple, peeled and coarsely grated
4 brioche rolls, split
Bread-and-butter pickle slices
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