Cook in 3 steps, roast chicken, simmer the chili base and make the white sauce.

Dust the chicken with the barbecue rub and cayenne pepper on both sides.

Roast the chicken at 385 covered for 2 hours then uncover and cook for another 30 minutes.

Now that the chicken is in the oven start making the chili base. Chop the onion, poblano and garlic. Sweat in a dutch oven covered for 20 minutes.

Add the remaining ingredients of the chili base and bring to a simmer.

When the chicken is done and cooling start making the white sauce by adding 1 tablespoon of the chicken drippings a splash of canola oil and 2 tablespoons of the AP GF flour to a sauce pan. Regular AP flour can be used if preferred.

Cook the flour in the oil for 10 minutes or until the raw taste is gone.

Slowly incorporate the chicken broth, goat's milk and seasonings whisking continuously. Do not allow to boil! The sauce should be slightly thick, enough to coat a spoon but still be liquid - we're not making sausage gravy here :-) Cover and keep warm.

Shred the chicken and add to the chili base.

Add the white sauce to the chicken and chili base. Return to a simmer cook for 30 minutes then remove from heat.

Cool to desired temperature and serve over cornbread.