Pulled BBQ chicken

Pulled BBQ Chicken

Smoky • Juicy • Crowd pleaser

Serves: 4–6
Time: Overnight + ~2 hours 30 minutes

Ingredients

·        1 whole pasture-reared chicken

·        500ml beef bone broth 

·        2 red onions, roughly chopped

·        2 tbsp BBQ sauce

·        2 tsp arrowroot powder

·        Smoky BBQ Rub (1 tsp sea salt, 1 tsp black pepper, 1 tsp brown sugar, 1 tsp smoked paprika, ½ tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme)

·        2 spring onions, finely sliced

·        Chilli, finely sliced (to taste)

·        Juice of 1 lime

Method

Coat chicken with BBQ rub.  Heat bone broth until warm, pour over chicken until covered.  Top up with water depending on size.  Cover and leave to brine in fridge overnight.  The next day, bring the broth and chicken to a simmer.  Reduce heat to low and cook gently for 2 hours.  Remove chicken from broth and shred the meat into a roasting tray, discarding the bones.  Add 2 ladles of the cooking broth to a saucepan with the BBQ sauce and arrowroot powder.  Whisk and simmer into a thick glaze.  Chop red onions and add to shredded chicken.  Pour over the BBQ glaze and mix.  Roast at 220°C for 20 mins, stirring halfway, until the edges are caramelised.  Top with spring onions, fresh chilli and a squeeze of lime juice.  Serve with your choice of roast potatoes, salad or rice.

Tip: You actually get even more bone broth with this recipe by topping it up with water and cooking in the chicken caracass.  Don't throw away the remaining cooking broth. It's packed with flavour from the chicken and BBQ spices and makes an incredible base for soups, gravy, sauces and sipping.