Viking Pulled Poultry

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