Pulled Chicken

This pulled chicken really is the best chicken: rich and full-flavoured.

On top of the meat, it gives you a homemade stock that tastes far better than the supermarket kind — it uses a whole chicken and whole vegetables, so nothing is wasted.

I used to swear by ready-made stock, so easy to use. But the day I started making my own, it changed my life.

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What you need to make this pulled chicken:

Whole chicken — the base of the recipe: it cooks slowly in the broth and then pulls apart easily with a fork once tender.
Water — the cooking liquid that turns into stock as it soaks up every flavour over the 2½ hours of cooking.
Spring onions and onion — they flavour the stock deeply through the long simmer.
Garlic and fresh grated ginger — the aromatic duo that gives the stock its Asian character.
Fish sauce and soy sauce — they bring the salt and the umami, the savoury backbone of the stock.
Caster sugar — it balances the saltiness of the sauces and rounds out the whole.
Sriracha or sambal oelek — a touch of heat, adjusted to taste.

Why this pulled chicken must be on your menu!

Two dishes in one: The chicken simmers slowly in its own broth, giving you both the pulled meat and a homemade stock that tastes far better than the supermarket kind.
A whole chicken and whole vegetables, used entirely; nothing goes to waste.
A week of meals: Sandwiches or composed salads for packed lunches, chicken fried in a good sauce to go with pasta or a gratin, chicken patties.
The choices are endless, and with a little imagination the dishes are delicious.
The stock is good for more than soup: It slips just as well into a risotto as into all sorts of other dishes.
Do not hesitate to preserve it or freeze it in ice-cube trays, so you only ever thaw as much as you need.
Almost no work at all: Everything goes into the pot at once, breast-side down, then it simmers for 2½ hours unattended.
Perfect for a quiet Sunday at home.

Photo coming soon

Pulled Chicken

A whole chicken simmered in a ginger, fish sauce and soy broth, yielding both the pulled meat and the stock.

Prep 15 min

Cook 2 h 30

Total time 2 hr 45

Course: Soups Cuisine: Asian Keyword: Pulled chicken Calories:

Ingredients

Servings: 8 servings

Instructions

Put all the ingredients into a large casserole, pressure cooker or big pot, with the chicken breast-side down.
Bring to the boil.
Reduce to medium heat and cover.
Cook for about 2½ hours.

Nutrition (per serving)

Tips

Breast-side down: it is the driest part, and it needs to stay submerged throughout.
Freeze the stock in ice-cube trays: you then thaw only as much as you need.
The chicken can be replaced with duck or turkey.
Crushed lemongrass stalks in the broth take it somewhere else entirely.

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