FALL-OFF-THE-BONE CHICKEN
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
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
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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