12 broiler-fryer chicken quarters
1 quart apple cider vinegar
3 cups low-sodium chicken broth
3 teaspoons onion salt
1-1/2 teaspoons coarsely-ground fresh pepper
2 bay leaves
24 oat bran round sandwich buns
1 cup Dijon mustard

In large saucepan, mix together vinegar, chicken broth, onion salt, pepper and bay leaves. Over high temperature, bring to a boil. Arrange chicken in a refrigerator bowl and pour hot vinegar mixture over all. Cover and marinate in refrigerator at least 2 hours. Place chicken on prepared grill, skin side up, about 8 inches from heat. Place 2 cups of the marinade in small saucepan and bring to a boil on grill or stovetop. Grill chicken, turning and basting with boiled marinade every 10-15 minutes, about 1 hour or until fork can be inserted in chicken with ease. Remove chicken from grill and let cool about 10 minutes. Remove chicken from bone, discarding bones and skin. Place meat from 4 quarters at a time in food processor* and chop with off-on motion 3 or 4 times until chicken is coarsely chopped. Repeat with remaining chicken (should be about 9 cups). Boil remaining marinade to reduce to 1-1/4 cups; pour over minced chicken. Serve on buns spread with mustard. Garnish with dill pickle slice, if desired.

* Chop with knife if processor is not available.