Mammy’s Chicken or Turkey Barbecue: A Taste of Home

My grandmother, Mammy as we affectionately called her, wasn’t one for fancy cooking. Her domain was the comforting, simple fare that nourished our souls. I vividly remember the aroma of this “barbecue” wafting from her kitchen on Sunday afternoons, a smell that instantly transported me back to childhood. It wasn’t the smoky, tangy barbecue most people associate with the term, but a tender, subtly flavored chicken or turkey simmered to perfection and served on soft, white rolls. Every bite was a warm hug, a reminder of simpler times and the love that permeated her kitchen.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes
• Servings: 1-2
• Yield: 2 sandwiches
• Dietary Type: Adaptable

Ingredients

• 1 boneless, skinless chicken breast or 1 turkey breast
• Water, to cover
• Salt, to taste
• Chicken bouillon (optional)
• Pepper (optional)

Equipment Needed

• Large pot or Dutch oven
• Two forks
• Slotted spoon

Instructions

1. Place the chicken (or turkey) in a large pot or Dutch oven.
2. Add water until the chicken is just covered. Ensuring the chicken is submerged promotes even cooking and prevents it from drying out.
3. If using, add the chicken bouillon now. This enhances the savory flavor, but isn’t strictly necessary. If omitting the bouillon, hold off on adding any salt until later in the cooking process; salting too early can toughen the meat.
4. Bring the water to a boil over high heat. Once boiling, reduce the heat to low and simmer gently, uncovered.
5. Continue simmering until the chicken is fully cooked, tender, and easily falls apart. This usually takes around an hour, but can vary depending on the size and thickness of the chicken breast.
6. Test for doneness by piercing the chicken with a fork. If it’s cooked through, the juices should run clear. The internal temperature should reach 165°F (74°C).
7. Remove the cooked chicken from the pot and place it on a cutting board.
8. Using two forks, pull the chicken apart into “strings,” similar to pulled pork. This creates a wonderfully tender and easily manageable texture for the sandwiches.
9. Return the pulled chicken to the pot with the remaining broth.
10. Add salt to taste. Be mindful of how much salt you’ve already added (if any) and adjust accordingly. Taste the broth frequently to achieve the desired level of seasoning. Pepper may also be added at this time.
11. Serve the pulled chicken barbecue, using a slotted spoon to drain excess broth, on soft white rolls as a hot sandwich. The contrast between the tender, savory chicken and the fluffy bread is pure comfort food.

Expert Tips & Tricks

• Don’t Overcook: While the goal is tender chicken, overcooking can result in dry, stringy meat. Monitor the chicken closely during simmering and test for doneness frequently.
• Enhance the Broth: For a richer broth, consider adding a bay leaf, a few peppercorns, or a sprig of fresh thyme to the pot during simmering. Remove them before shredding the chicken.
• Flavor Boost: A dash of Worcestershire sauce or a splash of apple cider vinegar can add a subtle depth of flavor to the broth. Add these sparingly and taste as you go.
• Make Ahead: The chicken barbecue can be made a day or two in advance. Store it in the refrigerator and reheat gently before serving. This allows the flavors to meld even further.
• Broth Consistency: If the broth is too thin, you can thicken it slightly by simmering it uncovered for a few more minutes after shredding the chicken. Alternatively, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can be whisked in for a quicker thickening.

Serving & Storage Suggestions

Serve Mammy’s Chicken or Turkey Barbecue hot on soft white rolls. For a complete meal, consider pairing it with a side of coleslaw, potato salad, or pickles. Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the chicken barbecue in a saucepan over low heat, adding a little extra water or chicken broth if needed to prevent it from drying out. You can also microwave it in short intervals, stirring frequently. Freezing is not generally recommended, as the texture of the chicken may become slightly altered upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	130 kcal	6%
Total Fat	1.5g	2%
Saturated Fat	0.4g	1%
Cholesterol	68mg	22%
Sodium	77mg	3%
Total Carbohydrate	0g	0%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	27g	54%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a little kick.
• Herbed Version: Incorporate fresh herbs such as parsley, thyme, or rosemary into the broth for a more aromatic flavor.
• Turkey Barbecue: Substitute turkey breast for chicken breast for a slightly different flavor profile.
• Healthier Option: Use whole wheat rolls instead of white rolls for added fiber. You can also use less salt and rely on herbs and spices for flavoring.
• Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken and serve as directed.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in chicken or turkey for this recipe?
A: Yes, you can! Bone-in chicken or turkey will add more flavor to the broth. Just be sure to remove the bones and skin after cooking and before shredding the meat.

Q: Is it necessary to add chicken bouillon?
A: No, it’s optional. The bouillon enhances the savory flavor, but you can omit it if you prefer a simpler taste. Just be sure to season with salt to taste.

Q: Can I make this in a pressure cooker?
A: Yes, this recipe can be adapted for a pressure cooker. Reduce the cooking time to about 15-20 minutes on high pressure, followed by a natural pressure release.

Q: The broth is too watery. How can I thicken it?
A: Simmer the broth uncovered for a few minutes after shredding the chicken to reduce the liquid. Alternatively, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for a quicker thickening.

Q: Can I freeze this chicken barbecue?
A: Freezing is not generally recommended as the texture of the chicken may become slightly altered upon thawing. However, if you do freeze it, store it in an airtight container for up to 2-3 months.

Final Thoughts

Mammy’s Chicken or Turkey Barbecue is more than just a recipe; it’s a taste of home, a reminder of family, and a celebration of simple, comforting flavors. I encourage you to try this recipe and experience the warmth and nostalgia it evokes. Don’t be afraid to add your own personal touch to make it your own. And please, share your feedback and any variations you try – I’d love to hear how you make this classic dish your own! Consider pairing it with a crisp glass of iced tea or a refreshing lemonade for the perfect summer meal.