Here’s an easy, fabulous, “indoor” recipe that was perfect for me. All the cooking was done in the Dutch oven, and the sauce was simply mixed by hand in a bowl.

Indoor Pulled Chicken
Cook’s Illustrated,
March/April 2018

Serves 6 to 8

1 cup chicken broth
2 Tbsp. molasses
1 Tbsp. sugar
1 Tbsp. liquid smoke
1 tsp. unflavored gelatin
Salt and pepper
2 lbs. boneless, skinless chicken thighs, halved crosswise
1 recipe Sweet & Tangy Barbecue Sauce (below)
Hot sauce

Bring broth, molasses, sugar, 2 tsp. liquid smoke, gelatin, and 1 tsp. salt to boil in large Dutch oven over high heat, stirring to dissolve sugar, Add chicken and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until chicken is easily shredded with fork, about 25 minutes.

Transfer chicken to medium bowl and set aside. Strain cooking liquid through fine-mesh strainer set over bowl (do not wash pot). Let liquid settle for 5 minutes; skim fat from surface. Set aside fat and defatted liquid.

Using tongs, squeeze chicken until shredded into bite-size pieces. Transfer chicken, 1 cup barbecue sauce (recipe below), 1/2 cup reserved defatted liquid, 3 Tbsp. reserved fat, and remaining 1 tsp. liquid smoke to now-empty pot. Cook mixture over medium heat, stirring frequently, until liquid has been absorbed and exterior of meat appears dry, about 5 minutes. Serve, passing remaining barbecue sauce separately.

Sweet & Tangy Barbecue Sauce
Makes about 2 cups

1 1/2 cups ketchup
1/4 cup molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. Sriracha
1/2 tsp. salt
1/2 tsp. pepper

Whisk all ingredients together in bowl.

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Smell the alluring smokiness, immediately, thanks to that bit of liquid smoke in the pot.

I made six fat sandwiches with this recipe. The “sweet and tangy” barbecue sauce was ideal. And my added cole slaw and pickles were right on. This is a real crowd-pleaser. Try it.

PRICES:
Boneless Chicken Thighs (2 lbs.) = $8.28

PREP TIME: enjoy sandwiches after less than an hour of prep and cooking
TASTE: sweet, tangy, smoky chicken, pulled and juicy

Next time, I will indulge in some of the heaps of rhubarb that are available to me, and make the “Rhubarb Upside-Down Cake,” from the April 2018 issue of Cooking Light. Come back to my site next week, to enjoy this cake with me.