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Pulled chicken

Dimple's MomDimple's Mom Posts: 1,740
edited November -1 in EggHead Forum
I want to make some pulled chicken sandwiches. I'm going to cook the chicken in the oven. Should I do low and slow or??? I'll be using boneless chicken breasts which are so much smaller and less fatty than a pork shoulder. Thanks!

Comments

  • ShedFarmShedFarm Posts: 499
    If you're doing it indoors, do you have a crock pot? Chicken + rub + broth + 8 hours = easy to pull chicken.
    BJ
    (Powhatan, VA)
  • Dimple's MomDimple's Mom Posts: 1,740
    I do have a crock pot. I'll get it started now. Hopefully since it's just 2 small boneless breasts, it won't take 8 hours!
  • Carolina QCarolina Q Posts: 7,240
    Gwen, the only time I have done pulled chicken, it was accidental. I browned it in a sauté pan on the stove top and then added my fixin's for pasta sauce (canned, crushed tomatoes, herbs, garlic, etc). Whatever - it was liquid. Covered and let it braise (simmer). It wasn't supposed to be pulled chicken, but I let it cook too long and it pretty much fell apart. Don't remember how long, but I feel quite sure it was under an hour.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • LitLit Posts: 2,958
    I did chicken breast on the egg last weekend and pulled them. I did them for 35-40 minutes indirect at 350 dome then boiled some apple cider vinegar and sweet baby rays about 50/50 and dipped the breasts and then spooned some extra on and wrapped them in foil like "the chicken" recipe and then wrapped in a towel and put in a cooler for a half hour. Came out good.

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  • AZRPAZRP Posts: 10,116
    Gwen, the best pulled chicken IMHO is done with thighs and cooked to 200 internal. The meat is juicy and delish. -RP
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