Appears in Cook's Illustrated March/April 2018
Our stovetop method yields pulled chicken so good—and so quick—that you'll think twice about making the outdoor kind.
Our Indoor Pulled Chicken mimics the texture and flavor of outdoor slow-smoked pulled chicken in just a fraction of the time. We started by braising boneless, skinless chicken thighs in a mixture of chicken broth, salt, sugar, molasses, gel...