ATK's Indoor Pulled Chicken

The link to the original Cook's Illustrated recipe is here (subscription required).

NOTES

1. Leave the fat on the chicken thighs; do not trim it. The fat contributes to the flavor and texture of the pulled chicken. 
2. If you don't have 3 tablespoons of fat to add back to the pot in step 10, add melted butter to make up the difference. 
3. America's Test Kitchen/Cook's Illustrated likes mild molasses in this recipe; do not use blackstrap. 
4. There is also a video summary of this recipe.
5. A number of reviewers of this recipe suggest simmering the chicken for longer than the suggested 25 mins.  This recipe increases that time in Step 4.
6. Having a special fat separator makes quick work in Steps 7-8.
7. A ladle comes in handy for adding the sauce and the defatted liquid (Step 11) to the shredded chicken.
8. Serve the pulled chicken on hamburger buns, or better yet, with homemade potato buns. Serve up with bread-and-butter pickles and coleslaw.
BURNS - OPP FACTOR
Moderately high satisfaction; low persnickety factor


INGREDIENTS

Chicken
2 lbs skinless, boneless chicken thighs (breasts won't have enough fat)
1 cup chicken broth
2 Tbl mild molasses
1 Tbl sugar
1 Tbl liquid smoke, divided into 2 tsp and 1 tsp
1 tsp unflavored gelatin
1 tsp salt
Salt and pepper to taste
Hot sauce to taste
(if necessary) Butter on standby

Sauce, which can be made ahead of time.
1-1/2 cups ketchup
1/4 cup (4 Tbl) mild molasses
2 Tbl Worcestershire sauce
1 Tbl hot sauce
1/2 tsp salt
1/2 tsp pepper


PREPARATION

1. In a large Dutch oven over high heat, combine broth, molasses, sugar, 2 tsp of liquid smoke, gelatin, and 1 tsp salt; bring to a boil. Stir to dissolve sugar.

2. While broth mixture is heating up, cut thighs in half, crosswise. Leave fat as is; do not trim. Set aside on the cutting board, on a plate, or in a bowl.

3. When the brother mixture begins to boil, add chicken and return to simmer.

4. Reduce heat to low or medium-low, cover, and simmer, stirring occasionally until chicken is easy to shred with a fork, about 35-45 mins.

5. While the chicken is cooking, make the sauce by whisking together all ingredients in a bowl; set aside.

6. Keeping liquid in the Dutch oven, transfer chicken to medium bowl and allow it to rest.

7. Place a fine-mesh strainer over a bowl (preferably with a spout) and strain cooking liquid into bowl. Leave the pot as is; don't wash it.

8. If you have a fat separator, pour the liquid into it. Let liquid settle in the fat separator or in the original bowl for 5 minutes; skim fat from surface and reserve it. There should be several tablespoons; otherwise, plan to melt butter to make 3-4 Tbls.

9. Set aside both the fat and the defatted liquid.

10. Using tongs or two long-tined forks, shred chicken until shredded into bite-size pieces.

11. Return the chicken to the Dutch oven; add 1 cup of the prepared sauce, 1/2 cup of the reserved defatted liquid, 3 Tbls of the reserved fat (supplement with melted butter if necessary), and remaining 1 tsp liquid smoke.

12. Cook mixture over medium heat, stirring frequently, until liquid has been absorbed and exterior of meat appears dry, about 10-15 minutes.

13. Season with salt, pepper, and hot sauce to taste.

14. Serve, passing remaining sauce separately. (Ditto for pickles, slaw, etc)