FALL-OFF-THE-BONE BEER CAN CHICKEN
This is a very delicious moist crispy fall-off-the-bone chicken you could ever prepare.
Provided by Jamie Payne
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
- Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
- Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
- Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 447.5 calories, Carbohydrate 9.9 g, Cholesterol 167.1 mg, Fat 28.6 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 12 g, Sodium 477.7 mg, Sugar 6.1 g
FALL-OFF-THE-BONE JUICY ROAST CHICKEN
There is only one way I roast a chicken and it's simple but requires a bit of planning. Soaking the bird in a salt water brine for 8-24 hours beforehand is the key to a moist and flavorful bird. My biggest complaint about this method is that the meat completely falls off the bone and sometimes I don't get two intact drumsticks...
Provided by Jacinda Santiago
Categories Roasts
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. TO MAKE HOMEMADE ADOBO: Toast the peppercorns and cumin seeds in a pan for a few minutes until fragrant. Process in a spice mill until ground and mix well with the salt, oregano and with the onion, garlic, and chili powders. Store in a sealed jar.
- 2. TO MAKE THE ROAST CHICKEN: The first step is to soak the bird is a salt water brine for 8-24 hours before you plan on cooking. To do this, I take a gallon size zip top bag, add the 1/4 cup of kosher salt and fill halfway with water. Stir so salt dissolves completely. The brine should be as salty as the sea. Remove the innards from the chicken and rinse. Add the chicken to the brine and top off with water (I do this in my sink to avoid a mess). Zip the bag closed. Place the zip top bag in a bowl or container and refrigerate until ready to cook.
- 3. When ready to cook, preheat oven to 350-375. Remove the chicken from the brine. Pat the chicken dry. Melt the butter and brush all over the chicken.
- 4. Sprinkle the chicken with the adobo powder, being sure to coat evenly and completely. Then sprinkle with the oregano.
- 5. Put the sofrito inside the cavity of the bird and truss the bird with butchers twine. Place bird into a roasting pan.
- 6. Cover and cook the bird for about 1-1 1/2 hours. Be sure to baste the bird 2-3 times during cooking. Remove and save juices when basting to ensure that the sides and back of bird don't get soggy. When a meat thermometer inserted into the inner thigh reads 180 degrees the bird is done. You may remove the lid and cook another 10-15 minutes if you like the skin extra crispy. ALWAYS USE A MEAT THERMOMETER TO ENSURE POULTRY IS THOROUGHLY COOKED AND SAFE TO EAT.
- 7. I love making pan gravy with the drippings though the bird certainly doesn't need any. If I'm making mashed potatoes I'll use the gravy otherwise I'll save it for another night when I make mashed potatoes.
FALL OFF THE BONE ROASTED CHICKEN THIGHS RECIPE - (4.3/5)
Provided by Amanda26
Number Of Ingredients 9
Steps:
- Place chicken in single layer in 9-by-13-inch baking dish. In bowl, whisk mustard, soy sauce, lemon juice and oil. Pour over chicken; turn to coat evenly. Sprinkle on mixed herbs and fennel. Season to taste with salt and pepper. Cover with foil. Bake in preheated 350F oven 45 minutes. Remove foil; baste with juices. Add stock as needed so tops of chicken remain exposed; stir to turn up any bits that have formed on bottom of dish. Baste again. Roast 1 hour. Tops of thighs will turn caramel colour. Transfer chicken to platter. Transfer liquid to gravy boat to pass separately.
FALL OFF THE BONE BAR-B-Q CHICKEN
This was one of my favorite meals growing up. We serve the remaining sauce over mashed potatoes. You can use bone-less chicken but it's not nearly as good.
Provided by Bekah Balmer
Categories Chicken Thigh & Leg
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients (except chicken and 1/4 cup water) and bring to a boil. Simmer for 10 minutes.
- Pour 1/4 cup water in bottom of a shallow pan. Lay chicken tightly in the pan.
- Pour sauce over chicken.
- Bake at 275 degrees for 2 1/2 to 3 hours uncovered. Turn chicken halfway through.
Nutrition Facts : Calories 436.7, Fat 24.4, SaturatedFat 10.8, Cholesterol 148.8, Sodium 1771.8, Carbohydrate 25.1, Fiber 0.3, Sugar 23.1, Protein 29.4
ROAST STICKY CHICKEN-ROTISSERIE STYLE
Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!
Provided by Sue Rogers
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- Preheat oven to 250 degrees F (120 degrees C).
- Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Nutrition Facts : Calories 585.7 calories, Carbohydrate 3.7 g, Cholesterol 194.1 mg, Fat 34.3 g, Fiber 0.9 g, Protein 61.7 g, SaturatedFat 9.6 g, Sodium 1350.8 mg, Sugar 1.4 g
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