Fall Apart Chicken Recipes

Steps:

• Generously sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the bay leaves, shallots, garlic, lemon and thyme. Generously sprinkle the outside of the chicken with salt and pepper, making sure to get into every nook and cranny.
• Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise, and finally once more in half lengthwise, making a 4 1/2-inch-wide foil sling for the chicken. Put the sling in the center of a large plate and transfer the chicken to the center of the sling.
• Put the rack in the bottom of a 6-quart Instant Pot®, add 1 cup water and lower the chicken onto the rack using the sling. Fold down the foil sling as needed so it fits in the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 18 to 24 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Carefully transfer the chicken to a cutting board and let sit for 10 minutes.
• Meanwhile, set the pot to high saute and reduce the sauce for 5 minutes. Turn off and let the sauce sit for 5 minutes.
• Cut the chicken into pieces and serve with the sauce and the shallots and lemon, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top.
• Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.

Steps:

• Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
• Preheat the oven to 300 degrees F.
• Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
• Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.

Steps:

• Defrost chicken to at least 75%. This can be done safely in about an hour doing a cold water bath in the sink. When defrosted rinse and pat dry.
• Stuff chicken with celery and onion.
• Set chicken breast up in the crockpot. Sprinkle generously and evenly with paprika, poultry seasoning. Use black pepper to taste.
• Pour cream of celery soup directly on top on chicken.
• Pour 3 cups of chicken broth around the outside of your chicken.
• Cover and start crock pot on high for approximately 5-5.5 hours depending on the size of your chicken chicken size and how frozen it is.

Steps:

• 1. In a deep skillet, saute butter and onion for about 5-7 minutes.
• 2. Add chicken breasts to pan, and top with the seasonings while the bottom side is browning. Once brown, flip and repeat seasoning on opposite side.
• 3. Once both sides are browned, add one can of beer to start (about 1/3 or 1/2 way up the sides of chicken breasts). Cover and simmer on low for about 1 hour (when the beer is almost evaporated). Once the liquid is almost evaporated, add the second can of beer. Cover, and simmer for an additional hour.
• 4. You can let it cook longer if needed, just make sure there's always liquid in the bottom of the pan.