Instructions: Place whole chicken in large kettle, cover with water, and add flavoring ingredients, such as 1 coarsely chopped stalk of celery, a coarsely chopped onion, several cloves of chopped garlic, a teaspoon of salt, and several peppercorns.

Bring the water to boil, then reduce the heat, cover, and simmer until chicken is cooked, about 45 minutes to 1 hour.

Remove chicken from pan, cool and shred meat from bones. Reserve the broth for another use by refrigerating or freezing after straining off the flavoring ingredients.

In large saucepan, combine ketchup, 2 cups water, onion, salt, celery seeds, chili powder, brown sugar, Worcestershire, vinegar and hot pepper sauce. Add shredded chicken and simmer until thickened and richly flavored, about 30 minutes.

Mixture may be prepared up to this point and refrigerated for 2 days. Before leaving for the game, return mixture to a boil and simmer about 5 minutes, then pack into a pre-heated vacuum bottle.

When ready to serve, spoon mixture onto the rolls.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.