How to Bring the Barbecue Inside With the Best Indoor Pulled Chicken
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- Опубликовано: 24 авг 2024
- Test cook Becky Hays and host Julia Collin Davison make the perfect Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce.
Get the recipe for Indoor Pulled Chicken: cooks.io/2utmOSg
Buy our winning Dutch oven: cooks.io/38J5sQ7
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Tried this recipe today. Loved by everyone in my household. It’s definitely a keeper.
Im going to try this
Becky always brings so much joy to cooking. This one is a winner -- so much flavor from just a few ingredients and super easy! Thanks so much -- take care and stay safe.
I made this with leftover chicken, it’s the best way of not throwing that.
this is awesome on so many levels: not only do we get the pulled chicken, but an inexpensive base for bbq sauce. i like crystal extra hot, btw. more becky!
Just tried crystal's extra hot and WOW thats some good hot sauce. I use it for my buffalo wing recipe now, Franks has been replaced.
I made this recipe tonight and it was awesome!
I just made this. It is EXCELLENT! The barbecue sauce itself is delicious. I kept eating it by itself.
I used 1 lb. of chicken thighs and 1 lb. of chicken breast because I need to keep my fat intake down (I had my gallbladder removed). The breast was still tender and had great texture after 25 minutes of cooking. I wouldn't hesitate to use only chicken breast in this recipe. I used hickory liquid smoke.
You folks are the best....
Thanks for accepting me
I made this recipe this past weekend and my family loved it. Will make it again! Thank you!
Looks easy and delicious.
made this! this is the best, I mean best pulled chicken recipe ever. My husband is not a fan of bbq anything really and loved this!
A man that don't bbq? Pretty sure your husband isnt American
nathan butler agree! I tell him the same thing! He ain’t right!
Thank you, this is dinner tonight! 👍😁
Can't wait to try this!!!!
I still love how my mother took chicken parts covered with so many onion slices you couldn't see the chicken and cooked in the oven. I loved it when I was growing up and I occasionally make it that way now and she also did ribs that way. I always keep liquid hickory smoke and liquid applewood smoke. I'm from Maine what can I say! :-)
Thanks for the recipe. Great
That looks delicious! Gotta try this recipe. Love your show ladies. Y'all keep up the great work!
Pulled pork chicken looks totally Yum I’m hungry now
I love this recipe and have made it several times. Lots of errands to run tomorrow and thinking I may just throw all of this in the crock pot and see what happens. . .
Superb!
Clicked on the link to get the recipe and found it was blurred out with a notice that I cannot access it unless I give a credit card number...WHY???? I’ll just watch the video again...this time with a pad and pencil...what a racket !!
fork shreddable in 15 mins with my instant pot :D
Great tasty,moist chicken!
I shred my chicken with a hand held mixer. Tears right through it in seconds.
6:00 at 50% speed. Ooohhh yyyeeeeaaahhh......
looks yummy
Yummy
Hi!
Why not in a pressure cooker?
because most ppl are idiots and afraid of pressure cookers. i've been using them for decades cuz i'm an old fart. even used the rattle top ones, but i bought one 15 or 20 years ago that was a little more modern from fagor in spain. i like that it has the same lid that can be used on a tall pot or a short one, that offers flexibility, and saves space.
@@skip123davis
Right, everyone who doesn't swoon over pressure cookers is an idiot. Of course you loons who can't shut the hell up about your precious Instant Pot for two seconds are much lower than idiots.
Since this braise is only 25 mins in a Dutch oven the pressure cooker wouldn’t save you much time at all. I’d rather use the pressure cooker to reduce a 4 hr stovetop braise to 45 mins or so.
How many people will your bbq pulled chicken serve
This looks awesome. Now, how about a potato salad without potatoes recipe.
I would like to thank Julia Collin Davison for warning me about the safety of using liquid smoke if I cook with it. The thought of cooking with liquid smoke does scare me a little bit. Julia Collin Davison, thank you.
I felt the same way. Thought it was made with just chemicals.
I really like that recipe for pulled chicken sandwiches. However is it possible for me to skip the hot sauce and pickles if I make them for myself? And how can I feel comfortable with cooking with liquid smoke? It seems scary to cook with to me.
IDK, is it possible for you just NOT use the hot sauce or pickles?
Listen again to Julia’s section with explanation of liquid smoke. Knowledge is the key to comfort with ingredients.
What snow!!!?
Chicken was great! BBQ sauce wasn’t worth it for us though. Not much different than KC masterpiece or the like.
I don't believe you made something without garlic. I didn't believe it possible. You always use it. "Today we are making lemon pie, first crush 11 gloves of garlic, to that add two teaspoon lemon zest then add 4 tablespoons garlic powder, add 1/2 cup lemon juice, 1/2 cup sugar, 2 tablespoon gelatin. Etc.
Or sprinkle it with parsley/cilantro.
😋😛😋
Where's the slaw?!
I'd try and PULL off a little chicken joke... But I don't want to get *smoked!*
Emergency food in case it snows on the St Hans eve (June, 23rd) in Norway.
It is said that if the snow can carry a grown man on St. Hans, it will be a late spring.
It is the day in the year when grilling, preferably on an outdoor bonfire, is mandatory. Not allowing children to cremate hot dogs would be viewed as cruel and unusual punishment on this day. I'm not joking.
We are circling the bonfire like wasps around sugar.
Is it okay to double your recipe for your bbq pulled chicken please reply
what happens if you don't have the gelatin?
I made this without the gelatin. It was excellent! So I am not exactly sure what the gelatin is actually supposed to do.
@@GD-ec2xu mine turned out great too!
i think it's supposed to make it taste more fatty/juicy.
It actually looks great but, all that ketchup, molasses and fat makes it as bad as getting something from your local fast food chain. It looks like a special day kinda recipe. But, it sure looks amazing!
And it would tase soooo sweet - regular ketchup alone is arleady too sweet for me. But I'll try this recipe without any extra sugar or molasses and add a generous serving of steamed vegetables.
If there’s anyone out there that knows the dough recipe for Pietro’s Pizza in Milwaukee Oregon is love it if you’d share.
Is this question ever going to end?
E FUDD well yeah, when I’ve the recipe or it’s reasonable facsimile.
If you or anyone you know doesn’t know the answer then the question isn’t for you.
Other topics I like, woodworking, firearms, photography, tile setting and home building. If you’re compelled to read my comments and unable to ignore them I can comment at great length and with authority of experience and schooling on the afore mentioned subjects.
E FUDD if you’re compelled to assist in order to avoid hearing about this anymore. Imagine a garbage Totino’s Party Pizza from your local grocer’s frozen food section. Now imagine it was made with real food instead of chemicals and not deep fried and made by persons who actually wanted you to eat a second one and expected you to be glad to pay for it.
Only two employees know the recipe. It will never be made public. All you can do is try to create a facsimile.
Only about 1500 calories per serve.
Um, how are all those ingredients 10 times better than the bottled stuff?All those ingredients come in individual bottles, but they still come in bottles. Nothing wrong with bottled bbq sauce, and of course I still use liquid smoke, Worcestershire sauce, onion powder, but I never say that it's better than the bottle stuff they are bottled and unless you make every sauce yourself you never know what really is in it by just reading the label.
Man.... liquid smoke sound very scary.
Are those pickles dill or sweet?
They didn’t toast the buns? Say what!?
Well, you lost me at "liquid smoke", lol.
Lol Karens
Is it okay to doulble your recipe for your chicken pulled pork please reply
Natural does not mean better. Everything is a chemical
No. You didn't add no brown sugar to the barbecue sauce. I can't trust you
Brown sugar is just cane sugar and molasses. She added molasses...
@@jacobprince6602 I'm not gonna sit here and argue over bbq sauce recipes. I know there's a million ways to make bbq sauce correctly but theres also a million ways to do it incorrectly. This is incorrect.
@@st0nedglory look up how to make brown sugar
@@jacobprince6602 ok. If you look up how to make bbq sauce
‘You didn’t add no’ means you did add some
To whoever is reading this Jesus loves you and he’s coming soon. All you need to do to be saved is believe that Jesus Christ died on the cross for your sins was buried and came back to life on the 3d day. Confess with your mouth Jesus is Lord and you’ll be saved! I hope to see you in the clouds! God bless!
That looks delicious but with a full long beard I will have to be extra careful.
Most people don't have these ingredients... next
they're ALL cheap!! liquid smoke, is like $2 or something - as it should be. nothing here is exotic, so maybe you mean "most people like ME don't have these ingredients." there. fixed it for ya.
Most morons who can't cook don't have these ingredients... next
There, I fixed that for you.
This recipe is dishonest. 40 minutes in sugar water is not enough to make chicken thighs fork-tender, which is why they pretend they wanted big chunks when grabbing at it with meat forceps fails to shred it. And you're left with a cup and a half of liquid left over, which would never have happened if you braised long enough (~2 hours) to boil it off. I realize the largest audience segment for cooking shows is people who like to watch cooking shows but don't actually cook, and everyone publishes a bad recipe once in a while, but you folks act way too smarmy and authoritative to have such a low standard.
2 HOURS to braise chicken thighs???
You are INSANE.
Or you can't cook, or BOTH.
STFU and go buy a McRib.