Unfortunately, the side effect of boiling chicken is that it makes the flavor and texture uninteresting. So, apart from chicken soup, what can you do with this? I made pulled barbecue chicken.

Barbecue pulled chicken

Because the meat now contains so much moisture, it shreds easily while still warm. Just pass a fork along the grain of the meat and it’ll fall right apart. Cover with a healthy amount of barbecue sauce and serve. Bonus: I had a few buns left over from grilling bratwurst, so it was a great way to avoid letting the bread go to waste.

Alternatively, if you don’t want to deal with pulling a whole chicken, you can use the same strategy used in the crock-pot barbecue. Simply throw some chicken breasts, legs, thighs, or anything else into a crock-pot with enough water (or chicken/vegetable stock) to cover the chicken by about an inch. Cook on the low heat setting for about 5-6 hours. Remove the chicken and separate along the grain of the meat while it is still warm.