Ingredients

• 1 cup ketchup
• 2 tablespoons dark amber maple syrup
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 large cloves garlic, finely chopped
• 1/4 cup apricot all-fruit spread or preserves
• 2 shots good-quality bourbon
• 1 tablespoon orange zest
• Coarsely ground black pepper
• 1 sweet potato, peeled and cut into small dice
• Salt
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 cups Pulled Poached Chicken, recipe follows
• 1 cup poaching liquid from Pulled Poached Chicken, recipe follows
• 8 soft brioche or other rolls, split
• 1/4 cup vegetable oil
• 3 tablespoons cider vinegar
• 2 tablespoons agave or honey, or 2 teaspoons sugar
• Juice of 1 lemon
• 2 cups shredded cabbage or slaw salad mix
• 1 small Honeycrisp or Fugi apple, peeled and grated on large holes of box grater or finely chopped
• Salt and freshly ground black pepper
• One 4-pound whole chicken
• 2 bay leaves
• 2 carrots, quartered
• 2 ribs celery, quartered
• 1 lemon, sliced
• 1 large onion, quartered with root end attached
• A few black peppercorns
• A few stems fresh rosemary
• A few stems fresh thyme
• Salt

Instructions

1. For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper.
2. For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain.
3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through.
4. For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper.
5. To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.
6. Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve.