Pulled Chicken

Name: Pulled Chicken
Cuisine: American
Ingredients: 1 cup chicken broth; 2 Tbsp Molasses; 1 Tbsp sugar; 1 Tbsp liquid smoke; 1 tsp gelatin; salt; pepper; 2 lb boneless, skinless chicken thighs, halved crosswise; 2 cups bbq sauce; hot sauce; 1 Cup Cider vinegar; ½ cup ketchup; ½ cup water; 1 Tbsp sugar; ¾ tsp salt; ¾ tsp red pepper flakes; ½ tsp pepper; 1 cup yellow mustard; ½ cup distilled white vinegar; ¼ cup packed brown sugar; ¼ cup Worcestershire sauce; 2 Tbsp hot sauce; 1 tsp salt; 1 tsp pepper; 1½ cup ketchup; ¼ cup Molasses; 2 Tbsp Worcestershire sauce; 1 Tbsp hot sauce; ½ tsp salt; ½ tsp pepper

4 steps

Updated at: Thu, 17 Aug 2023 02:50:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories600.9 kcal (30%)

Total Fat8.5 g (12%)

Carbs98.5 g (38%)

Sugars81.2 g (90%)

Protein33.8 g (68%)

Sodium4114 mg (206%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Whisk preferred BBQ sauce ingredients in a bowl and set aside.

Step 2

Bring broth, molasses, sugar, 2 tsp liquid smoke, gelatin, and 1 tsp salt to boil in lg Dutch oven over high heat, stirring to dissolve sugar. Add chicken and return to a simmer. Reduce heat to med-low, cover, and cook, stirring occasionally, until chicken is easily shredded with a fork, about 25 min.

Step 3

Transfer chicken to a med bowl and set aside. Strain cooking liquid through a fine-mesh strainer set over a bowl (do not wash pot). Let liquid settle for 5 min. Skim the fat from the surface and set aside fat and liquid.

Step 4

Using tongs, squeeze chicken into shredded, bite-size pieces. Transfer chicken, 1 cup BBQ sauce, ½ cup reserved liquid, 3 Tbsp reserved fat, and remaining 1 tsp liquid smoke to now empty pot. Cook over med heat, stirring frequently, until liquid has been absorbed and exterior of meat appears dry, about 5 min. Season with salt, pepper, and hot sauce to taste. Serve, passing remaining BBQ sauce separately.