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Pulled chicken

  • Spices
    • 2 t Medium-Grain Salt
    • 2 T Cumin Seed, ground
    • 1 T Sumac
    • 2 t Smoked Paprika
    • 2 t Chili Powder
    • 1 t Ground Black Pepper
    • 1 t Garlic Powder
    • 1 t Ground Turmeric
    • 1/4 t Ground Cloves
    • 1/4 t Cayenne Pepper
    • 1 t Ground Cinnamon
  • 2 kg Whole Chicken
  • 1000 g Water
  • 4 Garlic Cloves, sliced
  • 1 Onion, sliced
  • Salt
  • 30 g Lemon Juice
  1. Combine spices.
  2. Poach chicken. Place chicken in stock pot breast side up, and add 1 quart cold water along with garlic, onions, and half the spice mix. Bring to boil over high heat, reduce heat to low, cover, and simmer gently for 1 hour, turning the chicken ever 20 minutes.
  3. Cool. Move chicken into a new bowl. Cool 30 minutes until cool enough to handle.
  4. Pull meat from the carcass.
  5. Chill meat, covered, in refrigerator until needed.
  6. Simmer stock. Transfer all bones and scraps back into the pot. Rinse the bowl with about 1 1/2 cups cold fresh water, and add to the pot. Bring to simmer over high heat. Reduce heat to low and simmer gently 2 hours.
  7. Strain stock. Strain broth, and transfer broth back into the pot. Bring to boil over high heat, and cook until liquid is reduced by half, 10 to 15 minutes.
  8. Shred chicken into about 1/2-inch thick strips.
  9. Stew chicken. Stir shredded chicken into the pot. Reduce heat to medium, and cook, stirring often, 10-15 minutes until chicken starts to break apart and absorb the sauce.
  10. Season to taste. Reduce heat to low. Taste for seasoning, and add more salt if needed. Season with additional shawarma spice mix to taste. Finish by stirring in lemon juice.

  1. Mitzewich, John. "Pulled Chicken Shawarma Sandwich." All Recipes. 16 May 2025. [^mitzewich_yt] Mitzewich, John. "Pulled Chicken Shawarma Sandwich | Food Wishes" YouTube: Food Wishes. 16 May 2025. ↩