Stovetop BBQ Shredded Chicken

1. Make BBQ Sauce

Whisk together the ketchup, 0.25 cups of molasses, Worcestershire sauce, 1 tablespoon of hot sauce, 0.5 teaspoons of salt, and 0.5 teaspoons of pepper in a medium bowl.

2. Prepare Cooking Liquid

In a large Dutch oven, combine the chicken broth, 2 tablespoons of molasses, sugar, 1 teaspoon of liquid smoke, gelatin, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat and let it simmer.

3. Cook Chicken

Add the chicken thighs to the pot, ensuring they are submerged. Simmer for about 25 minutes, or until the chicken is tender and can be easily shredded with a fork.

4. Strain and Shred

Strain the cooking liquid into a bowl and skim off any fat. Reserve about 0.5 cups of the defatted liquid. Transfer the chicken to a medium bowl and shred into bite-sized pieces using tongs.

5. Combine and Cook

Return the shredded chicken to the Dutch oven and stir in 1 cup of the prepared BBQ sauce, 0.5 cups of the reserved defatted liquid, 3 tablespoons of the reserved fat, and the remaining 1 teaspoon of liquid smoke. Cook over medium heat for about 5 minutes.

6. Season and Serve

Season with additional salt, pepper, and hot sauce to taste. Serve with the remaining BBQ sauce on the side.