In some places around the world or rather around the states pulled meat means, it's done on the barbecue, hence it is smoked. In the oven or slow cooker this is hardly doable or desirable so we are going to be forced to have our pulled chicken without the characteristic slightly carnicogeyc smokey aftertaste. If we can't live without this ancient food preservation by-taste, there is always an option to purchase similarly damaging liquid smoke and flavor our food with it.
Placing the chicken into brine before roasting it is always a good idea but never a must. If we can think beforehand then brine the meat the day before we plan to prepare it but a stronger brine a couple of hours before the occasion would do as well. Check out how to make brine in the Low Carb Condiment section.
Rub the chicken breast with all the spices we plan to use. In our case salt, paprika and Dijon mustard. To keep our hands clean, we can use a bowl with a lid or big enough palate on it and shaking the whole thing until the breasts are uniformly covered.
Place the rubbed breast onto a baking tray.
Put a lid or tin foil on top.
Place them into a 300°F / 160°C oven for about 90 -120 minutes.
Take the lid off and after placing the tray onto the top shelf roast the breasts on the highest temperature until they get a nice golden brown color for about 10 - 20 minutes. If there is an option in the oven to use only the upper heating then use that one.
Pull the breasts apart with two knives or get a bear claw for fun's sake.
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