Pulled chicken

Put chicken thighs in a covered dish with a splash of stock or barbecue sauce and cook at 160°C in a fan oven for about 1½–2 hours, until they pull apart easily. Check the thickest part reaches 75°C, then shred the meat and stir it through the cooking juices.

Thigh is usually the easiest choice: its extra fat helps it stay moist during a long cook. Breast works too, but take it out as soon as it pulls apart so it doesn’t dry out.

Cool it quickly, ideally within 1–2 hours, then refrigerate in a covered container and eat within 2 days. Freeze portions if you won’t use them in that time.

Barbecue pulled chicken is often piled into a soft roll with coleslaw. You can also spoon it over a jacket potato or tuck it into a wrap with salad.

Yes. Remove the meat from the bones, shred it and warm it with a little sauce until steaming hot throughout. Reheat leftovers only once.

Shredded leftover roast turkey works well with the same barbecue sauce. For a meat-free filling, cook jackfruit with the sauce until tender and pull it apart with a fork.

Chicken has more: 26.1 g per 100 g, compared with 20 g in pulled chicken.