This is a really easy recipe, and despite the name, requires no actual barbecuing or grilling. Chicken leg quarters were 79¢ a pound at the store, so this seemed like a good option.

• 4 chicken leg quarters (drumsticks and thighs attached)
• 1 bottle favorite barbecue sauce
• salt and pepper to taste
• hamburger buns or bread
• garnishes, such as pickles, onion, lettuce, cole slaw, etc.

Preheat oven to 350° F. Arrange chicken on a sheet pan, and add salt and pepper as desired. You can coat the chicken in sauce now, but if you do, I would add some foil so it doesn’t burn. I usually add the sauce at the end, though, because the chicken exudes quite a bit of liquid, and will make the whole thing runny.

Remove the chicken from the oven after about 2 hours, or when it is fall-off-the-bone tender. Let it sit until it is cool enough to handle and remove the meat from the bones and place it in a bowl. Reserve the bones and any leftover liquid for soup stock later.

Shred the chicken with your fingers or 2 forks. Add barbecue sauce to taste and serve.