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Re: Question on Pulled Chicken       02/27/06 05:54 AM Edit Reply Quote khyricat Reged: 08/05/04 Posts: 3612 Loc: Michigan Do it all together- its my recipe.. the reason you need the water in the sauce is to make it thin enough to cover the ENTIRE amount of chicken in the pot.. the sauce thickens somewhat as it cooks anyway... but there needs to be ENOUGH of it to cover the chicken in its entirety or it doesn't cook right! Sometimes if I want a thicker sauce once I've pulled the chicken out I boil the sauce alone for a few minutes to boil off the excess liquid. Enjoy -------------------- Dietetics Student (anticipating RD exam in Aug 2010) IBS - A Dairy Allergic Fructose and MSG intollerant Print     Remind Me     Notify Moderator

Entire thread Question on Pulled Chicken mrsbunker 02/25/06 07:21 PM Re: Question on Pulled Chicken Augie 02/25/06 07:26 PM Re: Question on Pulled Chicken mrsbunker 02/25/06 07:38 PM Re: Question on Pulled Chicken khyricat 02/27/06 05:54 AM Re: Amie, Question on Pulled Chicken mrsbunker 03/04/06 09:18 AM

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