Bone Suckin Disappearing Chicken Pot Pie Food

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FALL-OFF-THE-BONE CHICKEN



Fall-Off-the-Bone Chicken image

A dry brine combined with low and slow roasting, produces some seriously succulent and juicy meat. A quick flash under the broiler at the end turns the skin crisp and golden.

Provided by Food Network Kitchen

Categories     main-dish

Time 6h20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 teaspoons packed light brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds), patted completely dry
2 tablespoons chopped chives

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.

BONE SUCKIN' DISAPPEARING CHICKEN POT PIE



BONE SUCKIN' DISAPPEARING CHICKEN POT PIE image

Categories     Chicken

Yield 4 people

Number Of Ingredients 12

Bone Suckin' Poultry Seasoning, 1 Tbsp.
Bone Suckin' Sweet/Hot Mustard, 1 tsp.
Chicken Breast, 2, bones in skin on
Chicken Broth, 1, 32 ounces
Butter, 1 stick
All Purpose Flour, 1 1/2 cups
Sea Salt and Pepper to taste
Mixed Vegetables, 2 cups (carrots, peas and corn)
Red Potatoes, 3 medium, skinned, cubed and cooked
Puff Pastry, 1 sheet
Egg, 1, beaten
Water, 1 Tbsp.

Steps:

  • Preheat oven 375˚ Cook chicken breast in a crock pot on low for at least 3 hrs. (I like to cook it the night before.) Pull the cooked chicken from crock pot and strip chicken of all meat, put aside. Thaw the puff pastry and cut to fit a 13 x 9 casserole dish. In a stockpot, make a roux by melting butter and slowly whisking in flour, Bone Suckin' Sweet/Hot Mustard, Bone Suckin' Poultry Seasoning & Rub, salt and pepper until it is a thick paste. Whisk in chicken stock cup by cup until the roux mixture is semi thick and not too thin. (You may or may not use all of the chicken broth to get it to the consistency that you want.) Cook mixture on low for 15 minutes, stirring frequently. Add the chicken, vegetable mix and potatoes to the stockpot mixture and take off of the heat. In a 13x9 casserole dish ladle the vegetable and broth mixture until it is 1/2 full. Place the puff pastry on top of the mixture, combine egg and water in a small bowl, whisk and paint the egg wash onto dough. (This gives the puff pastry a shiny surface.) Cook pot pie in oven for 20 to 25 minutes. Serves 4. This recipe can also be made in small ramekins, to make individual pot pies. To order products, please visit bonesuckin.com

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