the chicken barb

fishlessman

used to be a  dozens of places making these, the last place closes this fall. the better places steamed instead of boiling, doesnt bland the chicken taste. the pulled chicken is reheated in in the broth between two slotted spoons. there used to be small shacks hidden between mill buildings everywhere making these at lunch time. anyways

the chicken barb. ill have to find something to replace the lettuce, not sure how shredded cabbage will work

lousubcap

Yep-sounds like a great New England banquet.  Since I can't bear to eat lettuce (just eating bland green chunked water to me) I will go without the green stuff or substitute sliced jalapenos for the colour (nod). 

HeavyG

Why is it called a chicken "barb"?

I assume you skip the lettuce.

Chicken Barb

 (Serves 8) 

 A search through every local cookbook at the Lawrence Public Library and the Lawrence History Center failed to yield a printed recipe for chicken barb. This is Lawrence-born Methuenite Ned Leone's personal recipe. It's perfect for those of us who don't own a pressure cooker.

 

Ingredients:

5 1/2 pounds of bone-in chicken thighs (you (can substitute white meat chicken or turkey)

1 onion, quartered

1 celery stalk with leaves, coarsely chopped 

Bell's poultry seasoning, to taste

Celery salt, to taste 

Onion salt, to taste 

8 white sandwich rolls 

Mayonnaise, to taste 

8 to 10 iceberg lettuce leaves 

Spaghetti pot with steaming basket

Directions:

1. Remove skin and excess fat from chicken and rub with your own "secret recipe blend, using above seasonings. Add onion and celery to pot and fill with water to just below the steamer basket. Add chicken to steamer basket. Cover the pot and steam chicken until the meat is falling off of the bone, about an hour.

2. Remove chicken, and set aside to cool. Strain onion and celery from broth and set liquid aside. When chicken is cooled, remove the meat from the bones and pull apart into small pieces. Add more seasoning blend to the shredded chicken to taste and put the meat into the broth. Simmer intil heated through.

To Assemble:

Toast the outside of the sandwich rolls (best if done on a grill or griddle). Place leaves of iceberg let ice on the bottom halves of the rolls. Scoop chicken meat from the pot with a slotted spoon, draining it slightly. Pile the chicken on top of the lettuce. Spread mayonnaise on the top halves of the rolls. Salt and pepper to taste.

lousubcap

I am confused as I believe I am seeing a duplicate of round one or is it my age catching up with my reading skills??

Ybabpmuts

I'll have a chicken spiedie instead. 

Or a chow main sammich for fall river.

fishlessman

HeavyG said:

Why is it called a chicken "barb"?

I assume you skip the lettuce.

Chicken Barb

 (Serves 8) 

 A search through every local cookbook at the Lawrence Public Library and the Lawrence History Center failed to yield a printed recipe for chicken barb. This is Lawrence-born Methuenite Ned Leone's personal recipe. It's perfect for those of us who don't own a pressure cooker.

 

Ingredients:

5 1/2 pounds of bone-in chicken thighs (you (can substitute white meat chicken or turkey)

1 onion, quartered

1 celery stalk with leaves, coarsely chopped 

Bell's poultry seasoning, to taste

Celery salt, to taste 

Onion salt, to taste 

8 white sandwich rolls 

Mayonnaise, to taste 

8 to 10 iceberg lettuce leaves 

Spaghetti pot with steaming basket

Directions:

1. Remove skin and excess fat from chicken and rub with your own "secret recipe blend, using above seasonings. Add onion and celery to pot and fill with water to just below the steamer basket. Add chicken to steamer basket. Cover the pot and steam chicken until the meat is falling off of the bone, about an hour.

2. Remove chicken, and set aside to cool. Strain onion and celery from broth and set liquid aside. When chicken is cooled, remove the meat from the bones and pull apart into small pieces. Add more seasoning blend to the shredded chicken to taste and put the meat into the broth. Simmer intil heated through.

To Assemble:

Toast the outside of the sandwich rolls (best if done on a grill or griddle). Place leaves of iceberg let ice on the bottom halves of the rolls. Scoop chicken meat from the pot with a slotted spoon, draining it slightly. Pile the chicken on top of the lettuce. Spread mayonnaise on the top halves of the rolls. Salt and pepper to taste.

used to eat it with lettuce in my younger years, the cursed allergy didnt start til my late twenties. lettuce or something like it is needed, the chicken is served dipped in broth then slightly dried out with the two slotted spoons. the extra moisture is needed while the lettuce keeps the bunn from getting soggy.

fishlessman

Ybabpmuts said:

I'll have a chicken spiedie instead. 

Or a chow main sammich for fall river.

the chop suey sandwich down in the willows would be a closer trip. this is all foreign to me, i grew up with ricearoni sandwiches, bean sandwiches, and gorton (one of the 50 french spellings for pork paste) on white with mustard