Pulled Chicken

This week I’m offering you a really delicious recipe that I finally took the time to write you down: Pulled Chicken. I love this kind of cooking, so even if the meat simmers for hours and it’s a bit long, it makes for delicious sandwiches! It’s definitely worth being patient!

I’ve given you the popular pulled beef and pulled pork recipes already on the blog. This time, I’m going to tackle chicken, another meat that lends itself wonderfully to the thrill of sliced. I do not stop sifting and the vegetables may settle very well… be continued.

But back to our sheep, or rather, our chickens. I used thighs because they tend to stay softer than white, as well as unravel easily. You can do this with a whole chicken, of course. If you’re using a whole chicken I recommend you do it in the notes of the recipe.

Marinade, the secret to successful smooth chicken

The marinade is actually the main ingredient when cooking pull fry. Of course, you also need quality meat. But without this marinade that will nourish the meat as it cooks, the slicing will not be as successful. What is good is nutritious meat, with a preparation whose flavor delicately permeates the meat. It is a tender, flavorful, caramelized or slightly grilled meat.

I like to vary this preparation but I always use the same type of ingredients. I always mix up the base soya sauce, From tomato concentrate, oil, a liquid sweet such as honey, maple or cranberry syrup, spices such as paprika, herbs and broth. Sometimes I replace some of these ingredients with homemade barbecue sauce. It is important to have a lot of sauce as the same will eventually be mixed with the meat, which will nourish it, making it tasty and juicy. I salute again, just writing these words!

Slow cooking at low temperatures, the second secret to successful shredding

For a successful chicken, the meat is cooked for a long time at a low temperature. Thus, the meat will cook without drying out. It will turn out more tender, tasty and well.

Of course, you can speed up cooking using a food processor, but the result will not be comparable, believe me. Slow cooking at low temperatures has a lot to do with the taste and mouth-melting texture of your meat!

To cook my meat at a low temperature, I usually use a cast iron casserole dish. I put the lid on after an hour of cooking. Thus, the meat will cook without water vapor escaping. The meat will therefore retain all its moisture, which contributes to a tender and juicy meat.

With whom should I eat my pulled chicken?

With whatever you want! This type of meat is actually very versatile and goes well with many garnishes. Still, one of my chow-chows definitely remains the sandwich version with very soft brioche buns! That’s what I offer here, along with some celery fries. You can also decorate bao buns, or small steamed buns.

Easy Pulled Chicken Recipe

The recipe is easy, but not quick. Why ? I recommend you read a few paragraphs above, but to keep it simple: The secret to a good pulled chicken lies in its long cooking time at a low temperature. This is where the meat will take all its flavor!!!

Oven Pulled Chicken

Low Temperature Cooked Chicken Recipes to Make Delicious Sandwiches

preparation time: 20 Minute

Cooking Time: 6 time

total time: 6 time 20 Minute

Type of dish: main course

Eat: American

Part: 4 People

• I

  Preheat the oven to 125°C. preheat on

• I

  Peel the chickpeas and cut them into very thin slices.

• I

  Mix shallots with tomato paste, Worcestershire sauce, soy sauce, honey, smoked paprika and a little black pepper. Mix well until a homogeneous sauce is obtained.

• I

  Over the fire, heat your casserole dish. Add chicken thighs and brown on all sides for 2 to 3 minutes. Pour in the sauce and mix well. Add water, broth, garlic clove (without peel) and bay leaf.

• I

  Bake for 5 hours after cooking. After an hour, put the lid on the casserole dish.

• I

  Once the meat is cooked, remove it from the oven. Remove the skin from the chicken thighs and shred the meat while it is still hot with 2 forks: Insert one fork to hold the piece and “scrape” it with the other so that there are beautiful filets. You can also do this with your fingers.

• I

  During this time, reduce the cooking sauce (at my house it was still very liquid): you should get a very thick consistency. Mix the meat with the rest of the sauce.

• I

  Decorate your brioche buns with the mixture, or serve with polenta in tacos… it’s up to you!

If you’re using a whole chicken, proceed the same way, but add some of the marinade, place the chicken in a casserole dish, pour in the water/broth, and distribute the rest of the marinade over the submerged area. Cook 6 to 7 hours, depending on the size of the chicken.