Recipe: Indoor Pulled Chicken | KCET
Recipe: Indoor Pulled Chicken
This recipe is courtesy of America's Test Kitchen from Cook's Illustrated.
Indoor Pulled Chicken
Serves 6 to 8
Do not trim the fat from the chicken thighs; it contributes to the flavor and texture of the pulled chicken. If you don't have 3 tablespoons of fat to add back to the pot in step 3, add melted butter to make up the difference. We like mild molasses in this recipe; do not use blackstrap. Serve the pulled chicken on white bread or hamburger buns with pickles and coleslaw.
- 1 ½ cups ketchup
- ¼ cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup chicken broth
- 2 tablespoons molasses
- 1 tablespoon sugar
- 1 tablespoon liquid smoke
- 1 teaspoon unflavored gelatin
- Salt and pepper
- 2 pounds boneless, skinless chicken thighs, halved crosswise
- Hot sauce
For the sauce: Whisk all ingredients together in bowl. Set aside.
For the chicken: Bring broth, molasses, sugar, 2 teaspoons liquid smoke, gelatin, and 1 teaspoon salt to boil in 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.
Transfer chicken to 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; skim fat from surface. Set aside fat and defatted liquid.
Using tongs, squeeze chicken until shredded into bite-size pieces. Transfer chicken, 1 cup sauce, ½ cup reserved defatted liquid, 3 tablespoons reserved fat, and remaining 1 teaspoon 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, pepper, and hot sauce to taste. Serve, passing remaining sauce separately.
In honor of Hispanic Heritage Month, KCET and PBS SoCal will air special programming throughout the month of September and October.
Enter to win a pair of tickets to Gem of the Ocean.
A Q&A will immediately follow the screening with star Reneé Zellweger.
The latest salvo is California’s long-running water wars has the potential to emerge as one of the most important pieces of water regulation in recent years.
- 1 of 202
- next ›
Test cook Elle Simone makes Julia the best Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada).
In this episode, test cook Dan Souza and host Julia teach viewers how to make the ultimate Grilled Chicken Thighs.
Test cook Becky Hays makes host Bridget Lancaster Perfect Pan-Seared Pork Tenderloin Steaks.
Test cook Lan Lam makes Bridget the ultimate Grilled Mojo-Marinated Skirt Steak.
Hosts Bridget and Julia unlock the secrets to making the ultimate Vietnamese Grilled Pork Patties on the grill.
- 1 of 10
- next ›