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. Dovetaiing Tip: Use the defrosted chicken from day 1 in today’s chicken recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 228
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 228
1 1/2 teaspoons packed light brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
kosher salt and freshly ground black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds), patted completely dry
2 tablespoons chopped chives
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
