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09-21-2014 06:25 PM
I want to make Buffalo Chicken meat to shred for sandwhiches in my new TSV pressure cooker. Any ideas on how this should be done? Just like a BBQ Chicken recipe only with Buffalo Sauce maybe?
09-21-2014 06:28 PM
FYI - The flavors are really intensified in pressure cooking - they go all the way through the meat.
I would cook it first with some chicken stock for liquid, then toss with Frank's hot sauce AFTER the cooking process is finished. Top with blue cheese and you'll be all set!
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