Gingerbeard's Preserves Ultimate Stout Pulled Chicken

If you are a fan of meat or pulled pork then you should definitely have a go at my pulled chicken. The chicken is cooked for six to seven hours in my Ultimate Stout BBQ Sauce infusing awesome, stouty, spicy flavours into the chicken and is great way to feed hordes of hungry people.

This recipe makes enough for 10-15 people

INGREDIENTS:

For the Pulled Chicken:

  • 5 kg chicken thighs
  • 3 bottles of my Ultimate Stout BBQ Sauce
  • 500 ml root beer
  • 1 large onion roughly chopped
  • 1 carrot roughly chopped
  • 2-3 sticks of celery roughly chopped
  • 2 bay leafs
  • ½ large white cabbage shredded
  • 2-3 carrots julienned
  • 1 red onion finely sliced
  • juice of half a lemon
  • ½ tsp ground black pepper
  • 1 tsp Dijon mustard
  • 1 tbsp. soured cream
  • 4 tbsp. of mayo
  • 10-15 crusty rolls
  • fresh crispy lettuce

For the Slaw:

  • ½ large white cabbage shredded
  • 2-3 carrots julienned
  • 1 red onion finely sliced
  • juice of half a lemon
  • ½ tsp ground black pepper
  • 1 tsp Dijon mustard
  • 1 tbsp. soured cream
  • 4 tbsp. of mayo
For the Roll:
  • 10-15 crusty rolls
  • fresh crispy lettuce

METHOD:

  1. This recipe can take up to eight hours to cook so you may need to get up early or make it a day in advance. Begin by putting all of the ingredients for the pulled chicken into a large pot, give it a little mix so everything is well mixed together. Bring the pot up to a very gentle simmer and cover with a lid and cook for 6-7 hours stirring occasionally, be sure not to turn the heat up too much. Alternatively you could use a slow cooker. You will know when it’s ready by lifting a piece of chicken out with a pair of thongs, it should just fall straight off the bone.
  2. While the chicken is cooking you will have more than enough time to prepare the slaw. Take all of the wet ingredients and mix together in a large bowl until well combined. Mix in the cabbage, onion and carrots and refrigerate until the chicken is ready.
  3. Once the chicken is ready you need to remove it from the liquid. Pour the mixture through a large colander saving the sauce. Put the sauce back on the heat on a medium to high temperature and reduce it down until it begins to get as thick as the BBQ sauce was when you first started, this should take about half an hour. While the sauce is reducing spread the chicken out on a tray and leave to cool slightly before pulling. When it is cool enough pull it apart either with two forks or wearing a pair of gloves. Be careful as the chicken can be very hot still! Discard the chicken bones, veg and bay.
  4. As soon as you have pulled all of the chicken put in into a bowl and pour over the reduced sauce. Give it a little stir and as hard as it may be after the epic wait, leave it for 5 more minutes so the chicken soaks up some of that awesome sauce before constructing your roll!

Pulled chicken I find is overlooked and hard to find in Britain. it’s a great party dish to make in summer or winter. It’s cheaper, quicker and easier to make than pulled pork so have a bash and tell me how you get on! Be aware people are likely go back for more so you may want to consider cooking more than you think you need.

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