Chicken Finishing Sauce Ideas Needed

[BKYDBBQ]

I am cooking pulled pork and pulled chicken for my Vol. Fire Dept. this weekend.

When I cook pork I take the liquids left in the foil from the wrap, pour it into a fat separator and then mix some of it back into the meat when I shred it.

Since I don't wrap my chicken I do not have that liquid. What would be a good finishing liquid to add to the pulled chicken? I don't want to mix in a regular BBQ sauce but I do want to add something to the meat to enhance the moisture and boost the flavor.

ETA - Cooking three whole chickens cut into halves on the PBC...

ETA2 - I am leaning towards either just some store bought chicken broth or doctored up chicken broth...any thoughts on how to doctor up the broth. I don't want to add anything that is too BBQ saucy since that will be available on the side. Mainly I am looking at adding some moisture back into the meat to keep it from drying out while it is being served.

[yakima]

I do not have specific recommendations. However, I am currently working through (or rather, jumping around in) James Peterson's Sauces, apparently the definitive work. It is very complete, and complex, and can be heavy going. You might want to look at a sauce veloute or sauce béchamel, but they look like they can get complicated for a simple cook. (Not you, the food!).

[Donw]

Longtime vol. company fireman chicken cooker. What are you using for the cooking baste?

[BKYDBBQ]

Donw I am cooking them on my Pit Barrel so I won't be basting, just a basic rub. I might spritz with some Apple Cider Vinegar / Apple Juice.

[jayjordan]

Just bought a bottle of this for my next pulled chicken.

https://dukesmayo.com/products/carolina-gold-bbq-sauce

[SheilaAnn]

I would do something that contrasts the pork. If the pork is sweet, go vinegary …..and vice versa. OR pass Alabama white on the side? OR how about a mid-range jerk sauce?

[58limited]

I was going to suggest Alabama White Sauce too.

[BKYDBBQ]

SheilaAnn The pork doesn't have any sauce just the fat separated drippings from the wrap. The sauce can be added later, vinegar and sweet sauces will be available.

[Donw]

Going to mention Cornell Chicken, aka Fireman Chicken. Basting with that will give a good flavor.

https://warren.cce.cornell.edu/resources/cornell-chicken-barbecue-sauce-and-safe-chicken-barbecues

Otherwise you can just mix up a little BBQ sauce (Vinegar and Ketchup based). and mix lightly into the pulled chicken.
Adjust ingredients to what you have and your own taste. Not too sweet and the vinegar shines.

INGREDIENTS

⅔ cup ketchup
½ cup cider vinegar
¼ cup brown sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper

Mix together and boil for 5 minutes.

[shify]

I smoke bone-in/skin-on chicken thighs and when I pull off the PBC, I put them in a bowl, covered for a good 30-45 minutes before pulling. A decent amount of juice collects at the bottom of the bowl and I mix that when shredding the chicken.

As far as other sauces, I go light on the sauces and lean towards a thin mustard based sauce

[Troutman]

Maybe a little more involved, but how about Huli-Huli chicken for marinading and finishing?

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/poultry-chicken-turkey-and-duck-recipes/1887798-smoked-huli-huli-chicken

[jlazar]

For right off the grill, Huli Huli. For pulled and eaten later, a light coating of Kinder Bold BBQ Sauce.

[Troutman]

My thinking was using the mop sauce in the Huli-Huli recipe AS the finishing sauce. Sweet, savory with a touch of heat.

[BKYDBBQ]

I am leaning towards either just some store bought chicken broth or doctored up chicken broth...any thoughts on how to doctor up the broth. I don't want to add anything that is too BBQ saucy since that will be available on the side. Mainly I am looking at adding some moisture back into the meat to keep it from drying out while it is being served.

[Donw]

One option is to stir in a few pats of butter, or a spoonful(s) of melted butter, into the just pulled meat. Another is to just use readymade stock and add some butter to it and then heat up. Then mix some into the pulled chicken. Just my 2¢

[58limited]

If the goal is just keeping it moist then use some broth and butter, that should do it.

[BKYDBBQ]

Donw and 58limited I like the idea of broth and butter, that will add some moisture and richness to the meat without making it saucy.

[Duanessmokedmeats]

How about an Alabama White Sauce?

[WI Bubba]

Pick a region of the world and spice/season the chicken broth accordingly.

One of my favorites is a Middle Eastern ish blend of coriander, allspice, cinnamon (be careful to not over power everything else), cumin, and cardamom. You can also riff it with garlic powder, and dried herbs of your choosing. If you're using store bought stock, be careful about adding any more salt.
You could also go in a more French direction with herbs and what not.
A little unflavored gelatin in the stock after heating it up will add a moist mouth feel. Just don't add enough to make chicken jello.

I would plan on about a 1/4 cup of doctored stock per bird.

If you want my full recipe for the chicken rub, let me know.

[BKYDBBQ]

From ChatGPT - This is close to what I was thinking about using.

• Ingredients
  • ¾ cup low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 1 teaspoon Worcestershire sauce (optional, but recommended)
  • A small pinch of black pepper
• Steps
  • Warm the chicken broth in a saucepan over low heat.
  • Add the butter and stir until melted.
  • Whisk in the seasonings and Worcestershire sauce.
  • Pour a little over the pulled chicken and toss gently.
  • Add more as needed until the chicken is moist but not wet.
  • My tip: Start with about 2 tablespoons per pound of chicken, then adjust to taste. If you have juices from the smoker, skim off the excess fat and substitute some of those juices for an equal amount of broth. That will give you even more authentic smoked-chicken flavor.
• If you're preparing the chicken ahead of time:
  • Keep the finishing liquid separate until you pull the chicken, then mix it in while the meat is still warm. If you're holding the chicken for dinner, keep it at 140°F or higher and cover the pan to minimize moisture loss. Add a small splash of warm broth if needed during holding.
  • I'd skip apple juice for this particular application. The broth, butter, and subtle savory seasoning will complement traditional BBQ sides without introducing unnecessary sweetness.