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.
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.
MOM'S " FALL OFF THE BONE " CHICKEN
There is a place in R.I. called Wright's Farm where they serve family style chicken dinners. The chicken just falls off the bone. My Mom came up with this easy recipe and we love it. The chicken just falls off the bone! At Wright's Farm they serve salad, chicken, french fries and macaroni with red sauce....all you can eat!!
Provided by quotFoodThe Way To
Categories Whole Chicken
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash cut up chicken and dry with paper towels.
- In a large baking pan, place chicken parts on a rack.
- Season with salt, pepper and seasonings of your choice.
- Pour onion soup and water into bottom of pan.
- Cover pan with foil.
- Bake at 250° for 5 hours.
- Baste chicken occasionally with the soup throughout the 5 hours.
Nutrition Facts : Calories 786.6, Fat 55, SaturatedFat 15.4, Cholesterol 243.8, Sodium 1446.6, Carbohydrate 9.5, Fiber 1, Sugar 3.9, Protein 61.6
JAPANESE MUM'S CHICKEN
We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
FALL OFF THE BONE CHICKEN
This one takes a little time, but it's worth it! Get the plumpest chicken you can find, let it soak up the spice mix overnight, then slowly roast it uncovered ... the meat will literally fall off the bones, it's so tender. Prep time includes overnight seasoning in the fridge.
Provided by EdsGirlAngie
Categories Chicken
Time 13h
Yield 1 whole chicken
Number Of Ingredients 10
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!
FALL OFF THE BONE BAR-B-Q CHICKEN
This was one of my favorite meals growing up. We serve the remaining sauce over mashed potatoes. You can use bone-less chicken but it's not nearly as good.
Provided by Bekah Balmer
Categories Chicken Thigh & Leg
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 436.7, Fat 24.4, SaturatedFat 10.8, Cholesterol 148.8, Sodium 1771.8, Carbohydrate 25.1, Fiber 0.3, Sugar 23.1, Protein 29.4
More about "moms fall off the bone chicken food"
BAKED CHICKEN LEGS - MOMSDISH
From momsdish.com
4.8/5 Total Time 45 minsCategory MeatsCalories 139 per serving
- Place chicken legs in a baking dish and bake at 400°F for about 40 minutes or until the internal temperature reaches 165°F.
FALL-OFF-THE-BONE CHICKEN - 100K-RECIPES
From 100krecipes.com
FALL OFF THE BONE CHICKEN – INSTANT POT RECIPES
From recipes.instantpot.com
FALL-OFF-THE-BONE ROASTED CHICKEN THIGHS | THE STAR
From thestar.com
- In bowl, whisk mustard, soy sauce, lemon juice and oil. Pour over chicken; turn to coat evenly. Sprinkle on mixed herbs and fennel. Season to taste with salt and pepper. Cover with foil. Bake in preheated 350F (180C) oven 45 minutes.
- Remove foil; baste with juices. Add stock as needed so tops of chicken remain exposed; stir to turn up any bits that have formed on bottom of dish. Baste again. Roast 1 hour. Tops of thighs will turn caramel colour.
TENDER, MEAT-FALLING-OFF-THE-BONE WHOLE CHICKEN | TASTE
From tastecooking.com
FALL OFF THE BONE CHICKEN SOUP (GLUTEN-FREE, WHOLE30, PALEO)
From cookedandloved.com
TURKEY NECKS RECIPE (THE CLASSIC WAY) - MOMSDISH
From momsdish.com
HOW TO MAKE FALL-OFF-THE-BONE CHICKEN | DELISH - YOUTUBE
From youtube.com
HOW TO MAKE AN EASY JUICY, FALL OFF THE BONE, ONE-PAN BAKED …
From youtube.com
FALL-OFF-THE-BONE HUNGARIAN CHICKEN | RECIPES - KOSHER.COM
From kosher.com
SOUTHERN SMOTHERED CHICKEN | KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
FALL-OFF-THE-BONE CHICKEN DRUMS - CTV
From more.ctv.ca
FALL OF THE BONE CHICKEN! - FEAT. RAMSAY THE OWL - YOUTUBE
From youtube.com
FABULOUS, FALL OFF THE BONE CHICKEN WINGS | ALLRECIPES
From allrecipes.com
FALL-OFF-THE-BONE ROAST CHICKEN - MY FEARLESS KITCHEN
From myfearlesskitchen.com
TIPS FOR PREPARING FALL OFF THE BONE RIBS | CANADIAN LIVING
From canadianliving.com
FALL OFF THE BONE TENDER CHICKEN RECIPE ONLY 3 INGREDIENTS
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love