Ultimate Cheater Pulled Chicken Recipes

ULTIMATE CHICKEN SALAD RECIPE

Steps:

• Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
• Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
• Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
• Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
• Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.

CHEATER'S CHICKEN CHILI

Steps:

• Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes. Add salsa and water to onion and bring to a boil. Reduce heat and simmer; add chicken, black beans, and chili powder and return to a simmer. Cover saucepan and simmer chili until chicken is heated through, about 10 minutes.

ULTIMATE CHEATER PULLED CHICKEN

Steps:

• To brine the chicken, Place it in an extra-large 2-gallon sealable plastic bag set in a large bowl.
• POUR the salt and sugar into a 1-quart plastic bottle with a tight-fitting lid. Add 3 cups of cold water. Cover tightly and shake vigourously to dissolve the salt and sugar.
• POUR the brine over the chicken. Seal the bag and blend by gently massaging the bag. Refrigerate for 1 hour.
• Just before cooking, Drain the chicken, discarding the brine. Rinse the chicken under cold water and pat dry. Place in a large slow cooker (at least 5 quarts), sprinkle with the dry rub, and add the bottled smoke. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
• REMOVE the chicken. When cool enough to handle, remove the bones and skin. Shred the meat with your fingers. Use in your favorite Two-Timing Cheater chicken recipes (see chapter 8).