The recipe we tested this time was pulled chicken. This was so much better than that awful pork tenderloin dish a couple of weeks ago.
Here are the ingredients, all ready to go. This is another low fat, crock pot recipe for Cook's Illustrated.
I am putting together most of the spices with chopped onions for the sauce. It was then microwaved.
Here I am skinning the chicken breast and removing all fat and ribs. Safety first, thus the rubber gloves.
Spice mixture added to crock pot. Also molasses and tomato paste added in.
Seasoned breast ready for the pot. I called this the pterodactyl breast, it was huge. Big enough for 3 or 4 people.
The breast is cooling just a little before the meat is pulled apart with forks. Look at that great mahogany color. All from the spices. At this point Dijon mustard and cider vinegar was added to the sauce.
The chicken is pulled and was then added back into the crock pot and stirred into the sauce.
A little salad to go with the sandwiches. Sliced heirloom tomatoes on romaine lettuce, torn basil, and drizzled with olive oil and balsamic vinegar. Some times I grate pecorino romano cheese over it. But this time it was a simpler dish.
And now for the finished product:
All I need are dill pickles and this is ready to eat. I used Smart Balance to butter the hamburger buns. All in all a healthy tasty meal. This recipe I would make over and over. The sauce is wonderful. I can see it in baked beans, over pork, shrimp, on a cracker. Loved the sauce.
Usually we have liked the recipes we test. Rarely do we get a really bad recipe. And even if the recipe is yucky, we know we have helped keep it away from the public.