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PULLED CHICKEN
OK for Blood Sugar Solution advanced plan and basic plan
INGREDIENTS
2 cups chicken broth
2 cloves garlic, sliced
1-3 lbs boneless, skinless chicken
2 tbs olive oil
Optional herbs such as bay leaf, rosemary, or thyme (place in cheese cloth if you want to take them out of the chicken after cooking)
PREPARATION
Heat oven to 250-275.
Rinse and trim chicken. cut into 1-2 inch pieces (against the grain if possible).
Pour 1 cup of broth into a glass or ceramic lined casserole dish. Add sliced garlic and optional herbs.
Place chicken pieces in casserole. Add more broth so that chicken is over half covered. Pour olive oil over the top.
Do NOT Salt
Place uncovered casserole in oven.
Check after 2 hours. If chicken shreds easily with a fork it is finished. If not cook up to one more hour. When the chicken is finished cooking take a piece of chicken and rub it around the inside of the casserole to wipe all of the brown fond off and mix it into the broth.
Pour the chicken and broth into a serving bowl and shred the chicken with two forks.
NOTES
The reason the cooking time is not precise is because ovens are very inaccurate at low temperatures.
There are several ways to serve this.
You can pile the chicken on lettuce and wrap it up with raw onions, cilantro and lime juice.
Use your favorite hot sauce.
Place it on a bed of cooked vegetables.
top it with the Walnut Pesto Sauce in the BSS book page 331-2.
If you are allowed grains or beans it will go very well on top of those.
Thank you for the recipe, Margaret! I’m going to cook my first pulled chicken this week.