Indoor Pulled Chicken

By WisconsinMike

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

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.