Best Fall Off The Bone Chicken Recipes

SLOW-COOKED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a baking pan with cooking spray.
• Arrange chicken drumsticks on the baking pan. Sprinkle Cajun seasoning, poultry seasoning, garlic powder, salt, and pepper over chicken. Sprinkle flour on top. Spray cooking spray over chicken. Cover baking pan with aluminum foil.
• Bake in the preheated oven until juices run clear, about 2 1/2 hours. Uncover and spread barbeque sauce evenly over chicken.
• Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more.

FALL OFF THE BONE BAR-B-Q CHICKEN

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.

FALL-OFF-THE-BONE BEER CAN CHICKEN

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).

INSTANT POT FALL-OFF-THE-BONE CHICKEN

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.

FALL OFF THE BONE CHICKEN

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!