From Scratch BBQ Pulled Chicken
This past Saturday and Sunday were quite rainy and dreary. So to keep myself busy, I decided to take part in several indoor activities like:
- loving up my new Mac Book Pro. As a lifelong PC user, I have to admit this thing is so easy to use and SUPER FAST. Once you go MAC, you never go back (or so I hear). We’ll see.
- getting into the 31 Days of Halloween on Syfy. Who really cares if I’ve seen Resident Evil about 40 times since it came out in 2001? You better believe I caught the double-header on Sunday night again.
- watching cooking shows on the Food Network Channel. I especially dig the new recipe episodes. In fact, after seeing Rachel Ray’s 3o Minute Meal of Bourbon BBQ Pulled Chicken , I decided to try it.
I’ve never made my own BBQ sauce from scratch before. I’m more of a squirt it out of the Baby Ray’s bottle kind of girl. But since I had extra time on my hands, I figured why not?
I followed Rachel’s recipe to the letter with one exception. I absolutely LOATHE mustards of all kind so I left out the Dijon. Instead, I substituted in a dash of mustard seed figuring it was in the same family but it wouldn’t set off my ‘I hate mustard’ alert.
Poaching the chicken in water with oranges, onions, carrots and bay leaves did wonders for the flavor. Plus, it was very easy to work off of the bone once done cooking.
The BBQ sauce itself was a lovely reddish-orange color and the perfect consistency after it was reduced down. However, I found it much sweeter than the bottled brands that I’m used to. Don’t get me wrong, it wasn’t bad just different.
Dollop a pile of the pulled chicken on a bun, top it with some pickle, and you’ve got yourself a hearty sandwich to enjoy.
Though I didn’t make the slaw as the sidekick to my sammy on this day, I did pick up all the ingredients to whip it up later in the week. I’ll keep you posted on what I think.
Tell me…is there a food that completely grosses you out like my aversion to mustard? I’ve disliked it as long as I can remember.