ISO moist/soft chicken on the bone recipes

Last edited by SV on Tue, Jan 31 2012, 12:16 pm; edited 2 times in total

For some reason, I can never get my chicken on the bone to have that moist, soft, falling-off-the-bone kind of texture. I always bake it covered, and try to make sure there is enough liquid/sauce on the bottom of the pan. What am I doing wrong? Any specific tips and/or recipes?

Thanks!

Platinum Member Joined: Mar 12 2009 Posts: 13192

Here's my TnT recipe.
Skin legs. Marinate in equal parts oil and lemon juice, with spices like paprika, garlic, parsley.
Coat in cornflake crumbs. Bake at 375 for 2 hours.
Low, slow baking (maybe even at 350) gives moist soft chicken.
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Gold Member Joined: Jan 03 2011 Posts: 1503

If you want it really falling off the bone soft, bake it on 350 covered for about 3 hours. It needs a long time for that sotness.
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Gold Member Joined: Oct 09 2011 Posts: 1068

I bake it at 275 covered for a good 4 hours. then I make it on broil for 10-15 minutes for a nice color.

Marinating before baking helps to keep the meat moist. I usually do a mix of white wine, chopped vegetables (onion, celery, carrots), maybe a bit of herb if I have some handy. Just pour marinade and veggies together with chicken in ceramic or pyrex oven-proof casserole.

I cover with double-foil, cook in 150C for 2-3 hours. I also skin and use 1/8th cut roaster. If I want browner/less pale chicken, I may keep the skin on, dust flour salt & pepper and first sear.

use bone-in chicken bottoms. leave the skin intact.
bake tightly covered at 325 for 2 1/2 to 3 hours.
this recipe, made in the crockpot, or in the oven as described above, makes melt in your mouth chicken.
you can use 4 garlic cloves cut in half instead of 20 whole ones if you are short on time.
http://imamother.com/forum/viewtopic.php?t=78720&highlight=clove+garlic
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Gold Member Joined: Jan 25 2011 Posts: 2094

Executive Member Joined: Jun 26 2010 Posts: 364

I bake chicken on the bone in a bag, covered with garlic powder and Italian dressing, at 350 for 2 hours. It is incredibly delicious, falling off the bone.

Thanks everyone! So it sounds like the trick is to keep the skin on and to bake it on low for a while.

Can I add rice withwater underneath chicken cooked this way for a one pot meal? Or will that affect the taste/texture of chicken?

Platinum Member Joined: Mar 12 2009 Posts: 13192

Gold Member Joined: Jan 12 2010 Posts: 2272 Location: US

I don't know if it's my imagination, but I think when I buy good quality chicken and use it fresh (not frozen defrosted) it comes out good no matter how I make - I usually use the same method anyway - bake uncovered at 350 or 400 on (convection setting,now that I have one) for 1 1/2 hours uncovered.

Gold Member Joined: Jan 03 2011 Posts: 1503

Gold Member Joined: May 09 2010 Posts: 2120

Use whole chickens, not cut-up pieces; it really makes a difference!

These are two of my favorite whole-roast recipes:
http://allrecipes.com/recipe/roast-sticky-chicken-rotisserie-style/detail.aspx - slow roast at a low temp = melts-in-your-mouth good.

http://allrecipes.com/recipe/beer-roasted-lime-chicken/detail.aspx - a little more unusual, totally delicious.
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Gold Member Joined: Jul 07 2009 Posts: 1726

bake for a good 3-4 hrs.

also, if you're not cooking for a crowd chicken made in a pot is very tender

I am probably posting this WAY too close to shabbos, but what's the best way to re-heat this type of chicken erev shabbos? (I usually do all my cooking Thursday night since I get home at most 2 hours before candlelighting)

Diamond Member Joined: Dec 26 2006 Posts: 4316

I was just about to post about a recipe posted here for sticky chicken. Then I saw someone posted a sticky chicken recipe. It can only be described as moist, delicious and slides off the bones. Just plan your oven use because it really does need the 4-5 hours. This is the only recipe I leave skin on the chicken. It makes a big difference.

Silver Member Joined: Jan 09 2011 Posts: 891

I like my bone-in chivken to have a crispy skin and soft melt off meat. this recipe is so simple and amazing. I actally brush it with margarine and season it and then let it sit overnight in the fridge before cooking. cook uncovered only so that the skin gets crispy!

4 chicken breasts , with bone and skin
� cup butter , melted
1 -2 teaspoon Season-All salt (I use McCormick's)
Directions:

1
Preheat oven to 400�F.
2
Spray a shallow baking dish with non-stick cooking spray.
3
Rinse chicken breast under cool running water.
4
Pat chicken dry with paper towels.
5
Place chicken in dish.
6
Brush the melted butter over the chicken, using all the butter.
7
Sprinkle with seasoned salt.
8
Bake for 50-60 minutes or until cooked through.
9
~NOTE~Chicken takes only 50 minutes in my oven.
10
Don't over cook, as they might turn out tough.

btw..the risning and patting dry cannot be skipped!!!!