Ingredients: |
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
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Directions: |
Directions:
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.
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This recipe for Pulled Chicken is from