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Viking Pulled Poultry

4/25/2019

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This makes an absolutely massive amount of pulled poultry for a full feast's worth. Feel free to adjust the proportions as needed.​

Ingredients
  • 2-4 Onions, sliced
  • 16 lbs boneless leg and thigh meat from your poultry of choice; we use a fatty chicken
  • Two jars fresh horseradish, for 16 fl oz total
  • Salt
  • Black Pepper

Preparation
  • Lightly cover bottom of full pan with onions (about 4 medium or 2 large onions)
  • Add 16 lbs boneless leg and thigh meat
  • Pour two jars of horseradish over top of chicken for 16 fl oz total
  • Cover with scant ¼ cup salt and a scant ¼ cup coarse-ground black pepper
  • Roast at 375F on convect until internal temp reaches 204F

Serving
  • Cool to 155F, gently toss the pieces to combine all ingredients
  • Transfer to ⅓ or ½ pan (as kitchen needs dictate) and hold at 165F
  • Allow to mellow for 6 hours before serving
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