Crockpot - Shredded Bbq Chicken
Shredded BBQ Chicken 5 to 10 pounds of chicken Salt Pepper Herbs Onion This is a very casual, but great recipe. You can cook half of the ten pounds of leg quarters or the whole bag. Cut the skin and fat off the chicken. Place in stock pot with your choice of spices; onion, garlic, herbs such as oregano, thyme or sage, or even peppers such a jalapeno or thai peppers. Use your imagination. Cook for about one hour, or until it's falling off the bone. Strain chicken. Stock can be frozen for soup. When chicken is cool, take the meat off the bone. Place in a crock pot, add your favorite BBQ sauce. You want it moist but not soupy. Cook on high, stirring occasionally to break up meat. 8 hours is a good guideline, but you can tell it's done when the meat is shredded. If it looks dry at any point add more sauce. Serve on buns with cole slaw, chips and raw veggies. This is even better warmed up, so don't be afraid of making too much. Suggestions: At this point if you have any chicken left over throw it in a pot, boil for an hour and add noodles. As long as you cut the fat and skin off, you don't really have to worry so much about skimming the fat off. Kids love chicken and noodles for lunch or supper " In the darkness, there is wonders of light that cannot be seen with the human eye " -Sugar --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
