6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
Earth Focus

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Recipe: Indoor Pulled Chicken

Support Provided By
indoor pulled chicken recipe
Courtesy of America's Test Kitchen from Cook's Illustrated

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.

Ingredients

Sauce

  • 1 ½ cups ketchup
  • ¼ cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper

Chicken

  • 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

To Prepare

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.

Support Provided By
Read More
Locals walk along the coast of Victoria Beach as the medieval looking tower stands over them.

Five Playful SoCal Beach Escapes

While most people hit the ocean to catch a wave, here are five SoCal beaches that offer more than just the typical surf and sand.
The landscape at Whitewater Preserve

Where to Explore the Coachella Valley Outdoors (Before It Gets Too Hot)

Whether you’re an off-roader, a two-legged trekker or even an earthquake tourist, here are five great outdoor destinations in the Coachella Valley — no festival pass needed.
Exterior of the Troubadour in West Hollywood.

12 Fascinating Bikeable Spots to Explore in WeHo’s Rainbow District

Whether you’ve got your own wheels or need to borrow some, here are some fascinating points of interest along the first mile of West Hollywood — from intriguing public art to a cornucopia of architectural styles, and even some rock and roll history.