I got busy preparing for the picnic (my next post will cover that) so I am sorry this is a little late. Anywho, there's no sweets in today's post, but I am going to share with you the best pulled chicken in Texas! To start the process, you will need one whole chicken. You need to "give it a bath" as my Mom calls it, which means take out all the giblets, and rinse the chicken well (inside and out). Next, place it in a crock pot with enough water to cover it and turn the heat on low. After cooking the chicken for about 6-8 hours on low, it is going to be falling apart.Next,you need to take out the bones, gristle and fat and, this is the hard part, shred up the meat without eating it all! Some people like it shredded in almost a mush, and others like it long and stringy like spaghetti.
Now your chicken is ready for two things. You can either put it in the freezer and keep it until you need it, or
you can use it that very day. If you are going to freeze it, don't forget to pull the chicken out early when you want it so it can defrost. If you are going to make the rest of the recipe now, you need some barbecue sauce. It needs about 1 quart per whole chicken to be nice and flavorful. Now, first off you have to start with some genuine Texas-made Bar-B-Que sauce.
Now, there is a warning with this specific sauce if you buy it. It has a much more liquid texture than most barbecue sauces, and it also has a strong vinegar taste. However, we used this sauce for our plate sales last time, and I bought one, and I think it was the best barbecue I have ever had. Pour in the sauce and stir, adding until you think it looks like enough.
Now cook the chicken for a couple hours on low to let the flavors soak in, and you have the best Texas recipe for pulled chicken! Hope you enjoy this recipe; it is great as a sandwich with some pickles on it, or by itself in a bowl late at night! Have your own recipe for pulled chicken (or pork?) Feel free to share it with me through Facebook and/or the comment section below.
Now your chicken is ready for two things. You can either put it in the freezer and keep it until you need it, or
you can use it that very day. If you are going to freeze it, don't forget to pull the chicken out early when you want it so it can defrost. If you are going to make the rest of the recipe now, you need some barbecue sauce. It needs about 1 quart per whole chicken to be nice and flavorful. Now, first off you have to start with some genuine Texas-made Bar-B-Que sauce.
Now, there is a warning with this specific sauce if you buy it. It has a much more liquid texture than most barbecue sauces, and it also has a strong vinegar taste. However, we used this sauce for our plate sales last time, and I bought one, and I think it was the best barbecue I have ever had. Pour in the sauce and stir, adding until you think it looks like enough.
Looks really good!
ReplyDeleteThanks Granny!
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