Indoor Pulled Chicken

Indoor Pulled Chicken
Indoor Pulled Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • 1 1

    1 recipe BBQ sauce:

  • 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

Directions

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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