Pulled Roast Chicken
also called pulled chicken · hand-pulled chicken · shredded roast chicken · rotisserie-style chicken · plain roast chicken · chicken for bowls
- The Bowl Shop
- serves 6
- recipe says 13 hr
- Smoked & Grilled
Three ways to read this recipe
The table
| 2 lb(900 g; skin on)boneless chicken thighs | salt uncovered in the fridge 12 hr | roast 425°F (220°C) 35 min, skin up | rest 15 min in the pan | shred it back into its own juices |
| 2 tspkosher salt | ||||
| 1 Tbs(15 mL)olive oil | ||||
| 1/2 tspblack pepper | ||||
| 1 Tbs(15 mL)lemon juice | ||||
| 1 Tbs(15 mL)extra-virgin olive oil | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.
Pans and tools
1salt uncovered in the fridge 12 hr
2roast 425°F (220°C) 35 min, skin up
goes in with what step 1 made
4shred it back into its own juices
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 12 hr 50 min1 of 4 steps gives no time
- Needs you
- none given
- If you get it wrong
- Narrow — the thighs come off at 175°F; pulled short of that the connective tissue has not melted and the meat will not shred
salt uncovered in the fridge 12 hr
12 hrwalk awayfrom the start
roast 425°F (220°C) 35 min, skin up
35 minwalk away12 hr in
rest 15 min in the pan
15 minwalk away12 hr 35 min in
shred it back into its own juices
not timed12 hr 50 min in
- you can walk away
- never timed
You'll need sheet pan
Goes with
See how it is written
>> title: Pulled Roast Chicken
>> category: Smoked & Grilled
>> tags: chicken, roast, make-ahead, bowl, meal prep
>> counters: The Bowl Shop
>> aka: pulled chicken, hand-pulled chicken, shredded roast chicken, rotisserie-style chicken, plain roast chicken, chicken for bowls
>> pairs-with: mujaddara, tahini-sauce, basic-vinaigrette
>> servings: 6
>> time: 13 hr
>> slack: narrow — the thighs come off at 175°F; pulled short of that the connective tissue has not melted and the meat will not shred
>> step: salt uncovered in the fridge 12 hr
Salt @boneless chicken thighs{2%lb}(900 g; skin on) with @kosher salt{2%tsp} and leave them on a rack, uncovered, in the fridge ~chill{12%hr}.
>> step: roast 425°F (220°C) 35 min, skin up
Rub @&(~1)salted thighs{} with @olive oil{1%Tbs}(15 mL) and @black pepper{1/2%tsp} and ~roast{35%min} skin up on a #sheet pan{} at 425°F (220°C), until the skin is the colour of a walnut and the thickest thigh reads 175°F (80°C).
>> step: rest 15 min in the pan
Leave @&(~1)roasted thighs{} to ~rest{15%min} in the pan.
>> step: shred it back into its own juices
Pull @&(~1)rested chicken{} apart with two forks **in the pan**, working the shreds through @lemon juice{1%Tbs}(15 mL), @extra-virgin olive oil{1%Tbs}(15 mL) and the fat and juice already there.