WITH collard slaw
This recipe is based on one by my friend
Put the chicken, onion half, and
Using a slotted spoon, transfer the chicken to a bowl and discard the onion half. When the chicken is just cool enough to handle (or wear kitchen gloves or use tongs to work with the chicken while it’s hot), pull out and discard the bones and any large pieces of fat and gristle. Coarsely shred the meat and return it to the broth in the cooker. Crumble in the crackers and stir in the cracked pepper, butter, and half-and-half. You shouldn’t have to add any salt. Serve with hot sauce and more cracked pepper.
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