The following hearty “pulled” chicken recipe is a must for any picnic or barbecue this year. Don’t feel like you have to just eat it as is, add some cheddar cheese ”“ or another favorite cheese ”“ pickle chips, dry coleslaw mix for some great crunch, or dollop some of your favorite salsa over the top.
And if you don’t have molasses, simply double the brown sugar.
New England Shredded Chicken
1 pound raw chicken, either white or dark meat
3 tablespoons oil
1 small onion, minced
1 teaspoon minced garlic in oil
3/4 cup Applejack or another hard apple cider
3/4 cup orange juice
1/2 cup apple cider vinegar
1 cup ketchup
1/4 cup brown sugar
1/4 cup molasses
1/4 cup Worcestershire sauce
salt and black pepper to taste
4 rolls
Boil chicken in enough water to cover it by 3-4 inches over medium heat until cooked through, about 30 minutes. Drain, transfer to a bowl, cover and let cool. Shred with your fingers or a couple of forks.
In a large saucepan, heat oil over medium until shimmering. Add onions and garlic. Cook, stirring frequently, until onions are soft, about 4-5 minutes. Add the next eight ingredients on the list, stirring well. Bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally.
Add chicken to sauce, mixing well. Bring to boiling over medium heat, stirring frequently. Remove and serve in rolls topped with shredded cheddar, coleslaw mix and pickles ”“ or anything else you like ”“ on top.
— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef.blogspot.com.
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