Best Moms Fall Off The Bone Chicken Recipes

FALL-OFF-THE-BONE JUICY ROAST CHICKEN

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 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.

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 CHICKEN

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.

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).