Here’s an easy-to-throw-together and serve to a crowd kind of recipe. It’s the kind of recipe I really need right now. The wheel of life seems to spin ever tighter and faster, I can’t figure out where all my time went to! As a kid I was told this would happen but of course I never believed it.
I also never thought I would make a living with my canning addiction, I just wanted to pay a few bills while my Tall Dark & Handsome was in law school. I certainly never thought that we would be growing a business.
Thanks to your enthusiasm and support, 2014 was an amazing year for us and we busted out the seams of our tiny 600 square foot kitchen. Last month we locked down a new facility that is 2100 square feet. As we being the move in process, I think “Yikes! I hope there is enough room.”
I made this chicken at Potlicker HQ during the holiday rush when we were shipping out over 100 orders a day and struggling to keep up. We were tripping over boxes, using kegs as chairs, and eating take out more than we ever wanted to. I decided to throw this together one day to feed the masses lunch and do double duty as dinner because there was no telling if or when we would leave for the night.
Beer Jelly chicken tastes a whole lot like BBQ chicken but with hoppy undertones instead of a tomato taste. For lunch we had pulled chicken with pretzel rolls. Later that night I turned on the broiler to reheat the chicken. Spread on a sheet pan and twice roasted the chicken begins to caramelize and becomes more like carnitas meat. TDH and I threw some cilantro at it and ate it with rice and stuffed into tacos.
Pulled chicken is just so versatile!
Pulled Beer Jelly Chicken
- 1 – 8oz jar Potlicker Beer Jelly* (sub half a jar plus half a cup of beer or broth)
- 1 Tbs Salt (or to taste)
- 1 tsp Cumin seed
- 1 tsp Dried oregano
- 1 tsp Onion powder
- 1 tsp Ground black pepper
- 6-12 Cloves peeled garlic
- 5 chicken breasts
Arrange the chicken breasts in a single layer on the bottom of a large slow cooker. In a small bowl, or in the jelly jar itself, combine the jelly and seasonings using a fork to break down the jelly. Pour the jelly mix over the chicken, add garlic, and spread the jelly mix coat the top side of the chicken.
Turn the slow cooker to low forget about it for 6 hours. When the chicken is done (all the juices run clear), remove it from the cooking liquid but do not discard the liquid.
While still warm use 2 forks to pull the chicken apart into long shredded pieces. After shredding pour 1 cup (or more) of the cooking liquid over the pulled chicken and toss to coat.
Serve on a bun, over rice, or in a tortilla. Makes enough to feed a crowd!
Nancy Warner 