1 (3 pound) whole chicken, cooked, skin still on
4 cups water
2 tablespoons white sugar
3 cloves garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon dried basil
2 teaspoons soy sauce
1 teaspoon molasses
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chopped walnuts
Place chicken in a resealable plastic bag; seal bag and refrigerate at least 4 hours. Drain excess fat, shred and transfer chicken to plastic bag; reserve liquid.
In a mixing bowl, whisk together water, sugar, garlic, vinegar, basil, soy sauce, molasses, horseradish, salt and pepper. Place chicken in bag of chicken stock; keep chicken warm. Return chicken to pan with meat strings; cover. Heat 75 degrees F (21 degrees C) for 5 to 5 1/2 hours. Flip and cook 20 minutes longer.
Place chicken through the cooking times and breasts into a deep 8x8 inch dish dish (or bowl or glass dish if your preferred way to store chicken). Cover chicken with foil and refrigerate completely.
Heat oil in a large saucepan over medium heat. Cook chicken over medium heat for 5 minutes; turn into a strip and cook 10 to 15 minutes longer, stirring occasionally. Remove chicken from saucepan and set aside. Brown chicken on each side and serve hot.