Pulled Chicken For Barbecue

Pulled Chicken For Barbecue

A cayenne-spiked all-purpose barbecue rub gets these chicken breasts ready to be slathered with your favorite barbecue sauce. I like to tuck it into soft rolls (see the variation).
Pulled Chicken For Barbecue

Pulled Chicken For Barbecue

SERVES
Time
1210 minutes

Ingredients :

  1. 1 TEASPOON GARLIC SALT
  2. 2 TABLESPOONS FIRMLY PACKED LIGHT BROWN SUGAR
  3. 1 TABLESPOON SWEET PAPRIKA
  4. J1 TEASPOON CAYENNE PEPPER
  5. 2 TEASPOONS CElERY SEEDS
  6. 1 TEASPOON ONION SALT
  7. 8 BONElESS. SKINLESS CHICKEN BREAST HALVES
  8. 1J-1 CUPS CHICKEN STOCK (PAGE 19) OR STORE-BOUGHT CHICKEN BROTH

Instructions :

1- In a small bowl, combine the garlic salt, sugar, paprika, cayenne, celery seeds, and onion salt. Rub the mixture into the chicken. Pour the stock into the pressure cooker and stack the chicken to fit. Lock the lid in place and cook at high pressure for 5 minutes.

2- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the chicken from the pot and transfer to a cutting board. Strain the stock; it's terrific to add to barbecue sauce for extra flavor. Pull the chicken apart into shreds or cut into lh-inch dice. If not using the stock right away, refrigerate for up to 4 days or freeze in airtight containers for up to 6 months. Cool and refrigerate the chicken for up to 3 days or freeze for up to 3 months.

PULLED CHICKEN SANDWICHES :

In a Dutch oven, combine the cooked chicken with 1 recipe of ALABAMA-STYlE BBa SAUCE (page 201) and simmer over low heat for 1 hour. Serve the chicken on soft rolls with slaw or potato salad on the side.

Other recipes Main Dishes : Here
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