Indoor Pulled Chicken
Ingredients
- 1 recipe BBQ sauce:
- 1 1 1 C. chicken broth
- 2 2 2 T. molasses (not backstrap)
- 1 1 1 T. sugar
- 1 1 1 T. liquid smoke
- 1 1 1 t. unflavored gelatin
- Salt and pepper
- 2 2 2 lbs. boneless, skinless, chicken thighs, halved crosswise
- Lexington Vinegar BBQ sauce:
- 1 1 1 C. apple cider vinegar
- 1/2 1/2 1/2 C. ketchup
- 1/2 1/2 1/2 C. water
- 1 1 1 T. sugar
- 3/4 3/4 3/4 t. salt
- 3/4 3/4 3/4 t. red pepper flakes
- 1/2 1/2 1/2 t. pepper
- S, Carolina Mustard BBQ sauce:
- 1 1 1 C. yellow mustard
- 1/2 1/2 1/2 C. distilled white vinegar
- 1/4 1/4 1/4 C. packed brown sugar
- 1/4 1/4 1/4 C. Worcestershire sauce
- 2 2 2 T. hot sauce
- 1 1 1 t. salt
- 1 1 1 t. pepper
- Sweet and Tangy BBQ sauce:
- 1 1/2 1 1/2 1/2 C. ketchup
- 1/4 1/4 1/4 C. molasses
- 2 2 2 T. Worcestershire sauce
- 1 1 1 t. hot sauce
- 1/2 1/2 1/2 t. salt
- 1/2 1/2 1/2 t. pepper
Details
Preparation
Step 1
1. Bring broth, molasses, sugar, 2 t. liquid smoke, gelatin, and 1 t. salt to a boil in a large Dutch oven over high heat, stirring to dissolve sugar. Add chicken and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until chicken is easily shredded with fork, about 25 minutes.
2. Transfer chicken to a medium bowl and set aside. Strain cooking liquid through fine mesh strainer set over bowl (do not wash pot). Let liquid settle for 5 minutes; skin fat from surface. Set aside fat and defatted liquid.
3. Using tongs, squeeze chicken until shredded into bite-sized pieces. Transfer chicken, 1 C. BBQ sauce, 1/2 C. reserved defatted liquid, 3 T. reserved fat, and remaining 1 t. liquid smoke to now-empty pot. Cook mixture over medium heat, stirring frequently, until liquid has been absorbed and exterior of meat appears dry, about 5 minutes. Season with salt and pepper and hot sauce to taste. Serve, passing remaining BBQ sauce.
4. For BBQ sauces, whisk all ingredients together in a bowl until ready to use.
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