Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
29
High
Nutrition per serving
Calories604.5 kcal (30%)
Total Fat18.2 g (26%)
Carbs58.4 g (22%)
Sugars50.2 g (56%)
Protein52.9 g (106%)
Sodium2896.1 mg (145%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
chicken
2 lbsskinless boneless chicken thighs
breasts won't have enough fat
1 cupchicken broth
2 Tblmolasses
mild
1 Tblsugar
1 Tblliquid smoke
divided into 2 tsp and 1 tsp
1 tspunflavored gelatin
1 tspsalt
salt
to taste
pepper
to taste
hot sauce
to taste
Butter
if necessary, on standby
Sauce
which can be made ahead of time
1 ½ cupsketchup
¼ cupmild molasses
2 TblWorcestershire sauce
1 Tblhot sauce
½ tspsalt
½ tsppepper
Instructions
Step 1
1. In a large Dutch oven over high heat, combine broth, molasses, sugar, 2 tsp of liquid smoke, gelatin, and 1 tsp salt; bring to a boil. Stir to dissolve sugar.
Step 2
2. While broth mixture is heating up, cut thighs in half, crosswise. Leave fat as is; do not trim. Set aside on the cutting board, on a plate, or in a bowl. 3.
Step 3
3. When the brother mixture begins to boil, add chicken and return to simmer.
Step 4
4. Reduce heat to low or medium-low, cover, and simmer, stirring occasionally until chicken is easy to shred with a fork, about 35-45 mins.
Step 5
5. While the chicken is cooking, make the sauce by whisking together all ingredients in a bowl; set aside.
Step 6
6. Keeping liquid in the Dutch oven, transfer chicken to medium bowl and allow it to rest.
Step 7
7. Place a fine-mesh strainer over a bowl (preferably with a spout) and strain cooking liquid into bowl. Leave the pot as is; don't wash it.
Step 8
8. If you have a fat separator, pour the liquid into it. Let liquid settle in the fat separator or in the original bowl for 5 minutes; skim fat from surface and reserve it. There should be several tablespoons; otherwise, plan to melt butter to make 3-4 Tbls.
Step 9
9. Set aside both the fat and the defatted liquid.
Step 10
10. Using tongs or two long-tined forks, shred chicken until shredded into bite-size pieces.
Step 11
11. Return the chicken to the Dutch oven; add 1 cup of the prepared sauce, 1/2 cup of the reserved defatted liquid, 3 Tbls of the reserved fat (supplement with melted butter if necessary), and remaining 1 tsp liquid smoke.
Step 12
12. Cook mixture over medium heat, stirring frequently, until liquid has been absorbed and exterior of meat appears dry, about 10-15 minutes.
Step 13
13. Season with salt, pepper, and hot sauce to taste.
Step 14
14. Serve, passing remaining sauce separately. (Ditto for pickles, slaw, etc)
