shredded chicken

brian j

any one have a good recipe for shredded chicken they would like to share? thanks.

FearlessGrill

I do this pulled chicken dish all the time, and people seem to love it. Full writeup on our blog at http://www.fearlesskitchen.com/2010/01/recipe-pulled-bbq-chicken-with-lemon-sunshine-sauce-guest-post-from-fearless-grill.html



Basically, cook a chicken or three. I do mine indirect at 375-400 till they hit 160ish internal. Let them rest for a few minutes and shred all the meat off the carcass using a couple of forks or your fingers. Chop up the skin and throw that in too. Put on buns with a sauce. I use a lemon-based sauce I came up with that works well. Recipe is on the blog post.

Enjoy.

-John

WooDoggies

Hey Brian!

What are you looking for? A bunch for a party or just a few for dinner... smokey, sauced, whole chicken, white meat, on buns, over rice?

A few years back drbbq posted his recipe for shredded chicken while he was still vending out of his rig in Florida... I printed it and will post if I can find it.... don't hold your breath, the office is a mess.


john

Mark0525

Looks great. I printed it out. I will try this tomorrow night. Thanks

Grandpas Grub

 
I would like to see the recipe also. Thanks in advance.

GG

WooDoggies

Found it and here you go...


"I serve pulled chicken at my stand on the very good advice of Bill and Barbara Milroy. It holds well and works well as a sandwich or dinner.

I just cook the whole bird unseasoned until done, cool a little and pull. I just shred it with my bare hands. Two things to look for (also Bills very good advice) are that little drumstick bone and the wishbone which is often in pieces from Perdue.

Then I add some rub and a 50/50 mix of BBQ sauce and apple juice. When it's reheated the meat breaks down to a nice servable chunky product. I add the 50/50 mix as needed to keep it moist."

drbbq February 06, 2003 www.rbjb.com


john

fishlessman

i believe the stuff i see is braised, the shredded chicken served in my area gets no sauce and is reheated in the braising broth when served with lettuce and mayo dollop on a cheap bun. if i was making pulled chicken it would be with boneless skinless thighs cooked direct on a raised grid around 300, then sauced and cooked again like woo suggested. something good about sauce and chicken thighs

Grandpas Grub

 
Sounds easy enough. Thanks for taking the time to locate.

GG

brian j

thanks woo, this is what i needed. its for a catering job and i've never done pulled chicken.