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.
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.
SIMPLE FALL-APART CROCK POT CHICKEN
I came up with this recipe when I realized that I needed to use a whole chicken in the freezer. I did a cold water bath for an hour before I put it in the crock pot and it defrosted to the perfect point for me to work with. You may need to adjust your time based on a frozen/thawed chicken and your size. All I know is that this chicken fell apart in the crockpot before I could even serve it! I highly recommend green beans and mashed potatoes with this. And the broth can be used to make a gravy if you'd like
Provided by Cooky Doe
Categories Whole Chicken
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Defrost chicken to at least 75%. This can be done safely in about an hour doing a cold water bath in the sink. When defrosted rinse and pat dry.
- Stuff chicken with celery and onion.
- Set chicken breast up in the crockpot. Sprinkle generously and evenly with paprika, poultry seasoning. Use black pepper to taste.
- Pour cream of celery soup directly on top on chicken.
- Pour 3 cups of chicken broth around the outside of your chicken.
- Cover and start crock pot on high for approximately 5-5.5 hours depending on the size of your chicken chicken size and how frozen it is.
Nutrition Facts : Calories 820.9, Fat 57.4, SaturatedFat 16.3, Cholesterol 252.2, Sodium 1401.4, Carbohydrate 9.7, Fiber 1.3, Sugar 3.3, Protein 62.4
FALL APART CHICKEN
Another recipe I got from my best friend. Something different to try instead of your plain old sauteed chicken breasts.
Provided by Jenni K
Categories Chicken
Time 2h10m
Number Of Ingredients 5
Steps:
- 1. In a deep skillet, saute butter and onion for about 5-7 minutes.
- 2. Add chicken breasts to pan, and top with the seasonings while the bottom side is browning. Once brown, flip and repeat seasoning on opposite side.
- 3. Once both sides are browned, add one can of beer to start (about 1/3 or 1/2 way up the sides of chicken breasts). Cover and simmer on low for about 1 hour (when the beer is almost evaporated). Once the liquid is almost evaporated, add the second can of beer. Cover, and simmer for an additional hour.
- 4. You can let it cook longer if needed, just make sure there's always liquid in the bottom of the pan.
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