A crock of pulled smoked chicken is the original white meat’s answer to pulled pork. And because it’s chicken, it has endless uses in sandwiches, casseroles, soups and stews, tacos, and burritos. The key is having the chicken cooked, pulled, and ready to go; then you can bid farewell to that dried-out supermarket rotisserie bird. An hour in a simple saltwater brine adds moisture and freshens up the bird. We limit brining time for smaller cuts like chicken pieces and pork chops to an hour to keep the salt flavor under control. When we brine for longer periods, we usually go lighter on the dry rub or switch to Cheater No-Salt Dry Rub (page 47). To us, the best pulled chicken is all dark meat or a light and dark meat combination. If you use breast meat only, the meat will be stringier and noticeably drier. There’s nothing you can do about it except brine first and add sauce at the end.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.