| Ingredients: 1 Cup(s) chicken broth 2 Tablespoon(s) molasses 1 Tablespoon(s) sugar 2 Teaspoon(s) liquid smoke 1 Teaspoon(s) Gelatin 1 Teaspoon(s) salt 2 Pound(s) chicken thighs, boneless skinless 1 1/2 Cup(s) ketchup 2 Tablespoon(s) worcestershire sauce 1 Tablespoon(s) hot sauce |
Directions:
Make the braising liquid Bring the chicken broth to a boil in a large pot. Add mild molasses, sugar, liquid smoke, gelatin, salt. Stir to dissolve. Cut each thigh in half. Leave the fat. Put the chicken into the pot and reduce heat to a simmer. Cover and let cook until the chicken is tender. About 25 minutes. Stir occassionally. Make the sauce Mix ketchup, .25 cup molasses, hot sauce, .5 tsp salt, and .5 tsp pepper. Stir and set aside. Move the chicken to a serving bowl. Strain the liquid and let set until the fat rises to the surface. Use tongs to shred the chicken. Scoop the fat off the top of the braising liquid. Add 1 cup of bbq sauce to the pot over medium heat. Add the shredded chicken. Add .5 cup of the braising liquid. Add 3 tblsp of the reserved fat. If you don't have enough fat, you can use melted butter. Add 1 more tsp of liquid smoke. Cook over medium heat for 5 minutes. Serve on potato rolls with bbq sauce and pickles. |