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