Fall Off The Bone Juicy Roast Chicken Recipes

MOM'S " FALL OFF THE BONE " CHICKEN

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.

FALL OFF THE BONE ROASTED CHICKEN THIGHS RECIPE - (4.3/5)

Steps:

• Place chicken in single layer in 9-by-13-inch baking dish. 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 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. Transfer chicken to platter. Transfer liquid to gravy boat to pass separately.

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 CHICKEN

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!

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

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.