BBQ sauce is one of the greatest creations ever, although many would argue beer tops that chart. So to be thorough I’ve combined both into one dish. I had a craving for BBQ chicken this week and chicken breasts happened to be on sale – perfect. Shredded chicken soaks up a lot of sauce which translates to happier tongues but shredding such a lean meat can be difficult. Poaching is a great option because the meat is submersed in liquid throughout the cooking process. Water works as the poaching liquid but leaves the meat fairly tasteless – this is where the beer comes in. Don’t think of this as a waste of beer, think of it as yet another use for the glorious beverage! To be extra thorough, I used a BBQ sauce made with beer. Conclusion: poaching chicken in beer is a great way to get tender, flavorful meat in a short span of time.
3 lbs boneless skinless chicken breast
3 (12oz) bottles beer (Guinness)
1 yellow onion, roughly chopped
2 tsp salt
24 oz (~3 cups) BBQ sauce
1. Place chicken in a large pot. Pour in beer until chicken is fully covered. Place the pot in the refrigerator, covered, for 2 hours or more.
2. Remove the pot from the refrigerator. Saute the onion in a separate pan, add to the pot, and bring the mixture to a boil. Reduce heat and simmer for 10-15 minutes or until chicken is fully cooked. Remove 1 at a time and shred.
3. Drain the pot and add the shredded chicken. Add BBQ sauce to reach desired consistency and heat until warm. Leftovers freeze well for 2 months.
Serving Idea: Slice a whole-grain french loaf in half and scoop out the insides. Fill with BBQ chicken and top with cheddar cheese, red onions and peppers and broil in the oven until the cheese melts.
|Serving Size 1/2 cup|
Servings per Batch 12
|Amount Per Serving|
|Total Fat 3.5g|
|Total Carbohydrate 12g|