So, I made some white barbeque sauce this weekend. I’d never had it but everyone I know in Alabama swears by it so I thought I’d give it a shot!
Since I've never even tasted it, I knew I couldn't try to make my own recipe so I used the one everyone referred me to: Big Bob Gibson’s White Sauce.
Though I thought it was a little on the thin side, I really liked the flavor! I'd prefer it to be a little thicker and when I make it again will prolly change up the recipe a bit. Please excuse this interruption of your regularly scheduled program... BREAKING NEWS: As many as 437 hits have been ordered on Food Blogger, Mandy Rivers from the state of Alabama. Sources tell us it is because she screwed around with their beloved white barbeque sauce. Stay tuned for more details...
We served this crock pot pulled chicken on buns like barbeque sandwiches and had a few different sauces to choose from. This is a great recipe to make when company's coming. You can throw the shredded chicken back into the crock pot, pour a little of the cooking liquid over it to keep it moist and have supper on stand-by.
Crock Pot Pulled Chicken
1 6-7 pound chicken
3-4 tablespoons Chicken Scratch seasoning
2 small onions, peeled (optional)
Wash chicken and pat dry with paper towels. Season chicken all over with Chicken Scratch seasoning. Stuff the onions inside of the chicken, if using. Place chicken in a crock pot (without any water - it will produce its own cooking liquid) and cook on low for 8-10 hours or on high for 5-6 hours. Turn crock pot off and allow chicken to rest for 30-45 minutes, covered.
Remove chicken from crock pot (using whatever utensils needed as it will literally pull apart when you remove it – I used tongs and a big slotted spoon) , reserving broth for Greasy Rice if desired. Remove skin, bones, etc. from chicken and pull/shred into bite-sized pieces with two forks.
Serve on buns with barbeque sauce to make Pulled Chicken Sandwiches or serve as-is with barbeque sauce on the side if desired.
Use leftovers to make chicken salad, quesadillas, chicken pot pie or anything thing else you can think of!
This is a seasoning mix I came up with years ago that I use each and every time I cook chicken. For more recipes using Chicken Scratch, click here.
3 tablespoons salt
3 tablespoons paprika
3 tablespoons garlic powder
1 tablespoon dried thyme
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon cayenne pepper*
1 tablespoon onion powder
Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out!)
*if you prefer a Southwest vibe, use chili powder instead