Best 7 Fall Off The Bone Chicken Recipes

FALL-OFF-THE-BONE CHICKEN

Steps:

• In a small bowl mix all of the spices. Put the chicken in a large bowl, add the spice mixture and toss well.
• Arrange coated chicken thighs in an oven-safe baking dish. Cover the dish with foil and transfer to the fridge for a minimum og 4 hours.
• Preheat the oven to 300 F. Take chicken thighs out of the fridge and let sit for 10 minutes at room temperature. Bake for 2 hours or until super moist. Remove from the oven and take the foil off the dish. Spoon out all juices and reserve for later.
• Turn the oven to broil and return the chicken back to the oven. Broil for 5 minutes or until crisp and golden. Serve chicken thighs with reserved pan juices and chopped chives.

INSTANT POT FALL-OFF-THE-BONE CHICKEN

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 BEER CAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon garlic powder into beer in the can. Prop the chicken, butt-side down, onto the beer can so the can goes into the cavity. Place the chicken, with the can as a stand, into a large oven-proof skillet.
• Melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. Remove garlic and discard.
• Inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
• Mix brown sugar, paprika, black pepper, and salt in a small bowl. Coat chicken with brown sugar mixture.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

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!

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.

SLOW-COOKED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a baking pan with cooking spray.
• Arrange chicken drumsticks on the baking pan. Sprinkle Cajun seasoning, poultry seasoning, garlic powder, salt, and pepper over chicken. Sprinkle flour on top. Spray cooking spray over chicken. Cover baking pan with aluminum foil.
• Bake in the preheated oven until juices run clear, about 2 1/2 hours. Uncover and spread barbeque sauce evenly over chicken.
• Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more.

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.