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Pulled Chicken BS-B-Q
for sandwiches and salads
Michael G. - Greensboro, NC

Prep Time
5 minutes
Cook Time
45 minutes
Ready In
15 minutes
after cooking

3 to 4 lb. Chicken Leg Quarters
14 oz - BS Sauce
1 tsp - Salt
1 Tbsp - Pepper
2 quarts cold water



  1. Place chicken in four quart stock
  2. Cut chicken into leg and thigh pieces if desired to make deboning easier
  3. Add water to cover by 1 inch, add salt and pepper then cover
  4. Place over High heat and bring to boil, and then turn to rolling simmer
  5. Boil for 45 minutes and remove from heat.
  6. Using tongs or slotted spoon remove chicken from water and place in large bowl.
  7. (This liquid is a very good broth and can be frozen and saved for future use.)
  8. Use tongs to remove and discard all bones and skin
  9. Use 2 forks to break up meat then add BS Sauce.
  10. Stir well and add remaining sauce while stirring.


  Serve on rolls or buns as sandwich
Serve on a bed of salad greens with sliced tomatoes

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