I made pulled chicken and pressed it under weight overnight. It made it so much easier to handle and sear. Outside gets crispy and crunchy while inside stays very soft. think I'm onto something here.
4lb bone in skin on chicken thighs, cooked @165 for 4 hours from frozen. Removed bone and cartilage, shredded skin and flesh by hand, mixed in spices and salt to taste, added half a packet of gelatin. Put in cling film covered 1/4 sheet pan with another one in top, bunch of weight on top of it and refrigerated overnight.
Cut the slab of chicken next day and seared with no oil in pan. Topped with cheese and jalapenos, and mayo +bbq sauce on the buns. It was pretty good.
Inspired by Rick Bayless
by BanInvader69
3 Comments
I’ve used this tech but I like this application nice work
Looks awesome
Are thighs generally best for pulled chicken? I want to do this.