INSTANT POT FALL-OFF-THE-BONE CHICKEN
Now you can have a whole chicken on your table -- tender enough to fall of the bone and ready to serve -- in under an hour. If you want extra roasted flavor, try browning the chicken breast and back first on the high saute setting until golden brown, 6 to 8 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
GRANDMA'S CHICKEN AND DUMPLINGS
This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!
Provided by bigred
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour and shortening together in a bowl until it resembles cornmeal.
- Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
- Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
- Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g
MOM'S " FALL OFF THE BONE " CHICKEN
There is a place in R.I. called Wright's Farm where they serve family style chicken dinners. The chicken just falls off the bone. My Mom came up with this easy recipe and we love it. The chicken just falls off the bone! At Wright's Farm they serve salad, chicken, french fries and macaroni with red sauce....all you can eat!!
Provided by quotFoodThe Way To
Categories Whole Chicken
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash cut up chicken and dry with paper towels.
- In a large baking pan, place chicken parts on a rack.
- Season with salt, pepper and seasonings of your choice.
- Pour onion soup and water into bottom of pan.
- Cover pan with foil.
- Bake at 250° for 5 hours.
- Baste chicken occasionally with the soup throughout the 5 hours.
Nutrition Facts : Calories 786.6, Fat 55, SaturatedFat 15.4, Cholesterol 243.8, Sodium 1446.6, Carbohydrate 9.5, Fiber 1, Sugar 3.9, Protein 61.6
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
FALL OFF THE BONE CHICKEN
This one takes a little time, but it's worth it! Get the plumpest chicken you can find, let it soak up the spice mix overnight, then slowly roast it uncovered ... the meat will literally fall off the bones, it's so tender. Prep time includes overnight seasoning in the fridge.
Provided by EdsGirlAngie
Categories Chicken
Time 13h
Yield 1 whole chicken
Number Of Ingredients 10
Steps:
- After rinsing, drying and removing giblets, refresh the chicken cavity with a couple of good squeezes of lemon juice.
- Place onion half in the chicken cavity.
- Combine salt, paprika, thyme, onion powder, peppers and garlic powder in a plastic zipper bag; place chicken in bag and coat it thoroughly with the spice mixture; really rub it into the skin; let chicken season in the bag, refrigerated overnight.
- The next day, let chicken warm up slightly; preheat oven to 325 degrees F.
- Remove chicken from zipper bag and place chicken in a roasting pan, breast side up, and roast uncovered at 325 degrees for the first hour; then reduce heat to 275 degrees F and continue to roast uncovered at that temperature for another 3-1/2 to 4 hours, basting at least twice in that time.
- To test for doneness, try moving a chicken leg; it will move freely and when poked, juices will run clear.
- When done, remove chicken and let stand for at least 5 minutes, then carve and serve!
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- In a small bowl mix all of the spices. Put the chicken in a large bowl, add the spice mixture and toss well.
- Arrange coated chicken thighs in an oven-safe baking dish. Cover the dish with foil and transfer to the fridge for a minimum og 4 hours.
- Preheat the oven to 300 F. Take chicken thighs out of the fridge and let sit for 10 minutes at room temperature. Bake for 2 hours or until super moist. Remove from the oven and take the foil off the dish. Spoon out all juices and reserve for later.
- Turn the oven to broil and return the chicken back to the oven. Broil for 5 minutes or until crisp and golden. Serve chicken thighs with reserved pan juices and chopped chives.
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- Pat dry your chicken. Season your chicken legs on both sides with approximately 1/4 teaspoon of each: salt, pepper, and paprika. Cover the sheet with aluminum foil and place it in the middle rack in the oven.
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