How to make Pulled Pale Ale Chicken

Malcom X may have said many things, but perhaps the wisest thing that ever passed his lips was, “We all love chicken.” I mean who doesn’t?! Another thing I’m loving more than chicken right now is my brand spanking new slow cooker so surely the two are a match made in heaven, especially if you pour in some beer!

This recipe is perfect for some succulent, juicy shredded chicken, is so worth the wait and requires less attention than dating a Posh Spice (I admit to not knowing if she is high maintenance or not, but come on… she probably is).

Pic attributed to Jordan Harris

Pic attributed to Jordan Harris

All you’ll need is:

  • One plump piece of poultry (i.e a chicken)
  • 4 onions
  • 2 tbsp of paprika
  • 1 tsp chilli
  • 1 tsp cajun spice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • half pint of pale ale (I went for a nice Pale Ale from The Handmade Beer Co.)
  • half pint of stock

Skin the onions and cut them in half and lay them on the base of the slow cooker.

Put all the spices in a bowl and give them a good mix. Then rub it all over the chicken. Don’t forget to get under its skin!

Stick it in the slow cooker then add the stock and the pale ale, stick the lid on, set it to medium and leave for about 6 hours. But keep checking on it as slow cookers vary and you don’t want to keep it in there to long or it’ll go dryer than a nuns…. urm… Jacobs cream cracker. Plus it will just fall apart and it’ll be a real pain to take out.

When the bird’s done, fish it out and just shred that meat with a couple of forks.

I served mine inĀ fajitas with some IPA guacamole.

Pic attributed to Jordan Harris

Pic attributed to Jordan Harris

Did you try this recipe? What beer did you use? Send pictures to thegrillandbarrel@gmail.com or tag the blog on twitter: @thegrillbarrel or instagram: @thegrillandbarrel

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One thought on “How to make Pulled Pale Ale Chicken

  1. Pingback: The Handmade Beer Co. set to release Backhand Brews |

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