The chicken broth may be frozen and later used for soup.
5 to 10 pounds free-range chicken pieces, skinned, fat trimmed
1 to 2 onions, cut up
Garlic to taste
Herbs such as oregano, thyme, sage
Hot peppers such as jalapeño or Thai peppers (optional)
Salt to taste Barbecue sauce
Place the chicken, onions, garlic, herbs, hot peppers, and salt in a stockpot over medium heat. Cover with water or chicken broth. Simmer, covered, for about 1 hour or until chicken is “falling off the bone.” Drain, reserving the broth for soup. When chicken is cool, take the meat off the bone. Place the chicken in a slow cooker. Stir in your favorite barbecue sauce, enough to make the mixture moist but not soupy. Cook on High for 8 hours, stirring occasionally to break up the meat until meat is shredded. If the mixture looks dry at any time, add more barbecue sauce. Serve with corn bread or on rolls or buns.
Adapted from a recipe found on SeedsofKnowledge.com