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chelle21689's avatar

How to make fall-off-the-bone chicken?

Asked by chelle21689 (4961 points ) July 23rd, 2012

I marinated my chicken legs and wings in Jamaican jerk bbq sauce for a day now. I LOVE fall off the bone chicken! Soo…
How many degrees should I set the oven?
How long do I put it in for?
Do I wrap it in foil?

The recipe I’m looking at says 350 degrees until done. Not very detailed and I’m not sure if it’s that “fall off the bone” chicken I want.

A friend made his ribs baked at low heat 275 degrees for 3–4 hours. It was really good. Do you think that works the same way for chicken??

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25 Answers

poisonedantidote's avatar

I’m not sure if you can incorporate this in to your recipe some how, but boiling is by far the best way to get meat to fall off the bone.

I don’t think boiling it in a bag would work, the wet is probably part of the process, and that would spoil a marinade.

Perhaps if you put a tray of water in the oven, under the chicken so it gets hit with steam, perhaps that would help.

Other than that, I would say just go with a low temperature and a slow cook time, that will probably work the best.

incendiary_dan's avatar

It’s mostly about keeping it moist and slow cooking. What @poisonedantidote said about having the water underneath in the tray really helps. I also do a lot of meat in my crock pot now, and that’s always super tender.

bolwerk's avatar

I cook mine on the BBQ with five or six charcoal briquettes for hours. You have to add a briquette or two every half hour or so.

chelle21689's avatar

I don’t have a crock pot. So do you suggest keeping water in the tray, 350 degrees, cook until done?

incendiary_dan's avatar

Make sure to cover it, and you could probably lower it to like 300 degrees and get a good result.

Yetanotheruser's avatar

The more slowly you can cook it, the better. I have done this baking the chicken at 275 F in a baking dish covered with aluminum foil. Check it often, making sure you baste in its own juices, or melted butter, if the marinade starts to dry.

jca's avatar

Don’t put too much water in the tray. Just a little. I suggest baking it for an hour and a half at around 350 or 400 degrees.

marinelife's avatar

Chicken will dry out if cooked at low temperature for a long period of time. 350 degrees. Do not wrap in foil.

chelle21689's avatar

People telling me so many different things =\

Yetanotheruser's avatar

@marinelife The foil keeps the moisture in, and frequent basting will keep the chicken from drying.

jca's avatar

Try it a certain way and next time, tweak it a different way and see what you think works for the way you want it.

marinelife's avatar

@Yetanotheruser But foil does not allow the skin to crisp nicely and it resutls in steaming the chicken rather than baking it.

Yetanotheruser's avatar

I usually do this with turkey as well. I open the foil (or in the case of a turkey, I take the lid off the roaster) toward the end of the cycle to let the skin crisp very nicely. Basting, especially with butter, with the foil or lid open, will allow the skin to crisp up.

@marinelife not being contentious here, just expressing my own experience! In cooking, as in any other art, one can achieve beautiful results with a multitude of styles.

gailcalled's avatar

A classic chicken fricassee by Julia Childs will give you meat that falls off the bone. It does require some browning and then simmering. This is why Julia is considered a master chef who never met a lb. of butter that she didn’t love.

Here’s a much simpler version, although the principle is the same.

Kardamom's avatar

This method and Recipe sounds pretty tasty and straightforward.

Here is another method for making barbecued chicken on a Gas Grill (This one is a video)

And here’s one for Baked Chicken (this one says to make sure you have enough room in your baking pan so that the chicken pieces don’t touch). This gives times and temperatures and talks about when to use your foil.

Here’s one for roasting a Whole Chicken in the oven. It would be a very good idea to invest in an instant read thermometer, not only for this recipe, but for any time you are cooking meat.

Here’s a very useful Temperture Chart from my favorite cooking show host Melinda Lee for all kinds of things, including meats. This is why you need an instant read thermometer.

Here’s some info on what to look for and how to use and Instant Read Thermometer

Aqua's avatar

Slow cookers are pretty cheap. You can get a nice 5–6 qt slow cooker for $20–40. You should just get one. I use mine every week to get food with the results you’re looking for.

chelle21689's avatar

I think I’m going to go with the foil wrap and bake it..then towards the end remove the foil to crisp a bit but I don’t care too much for crisp for jerk.

creative1's avatar

I would lay out a piece of tin foil and then put all the wing in it then take and envelope all the wings into the tin foil and bake 350 for abt 30 to 45 min. I would then open the tin foil right a after and put it under the broiler watching it so it can crisp up a bit.

YARNLADY's avatar

@chelle21689 The reason you are getting so many different answers is because cooking is an art, not a science and each cook is fond of using what works well for them.

There are as many ways to cook as there are cooks.

Ovens vary depending on on their construction and the ambient temperature of the surroundings. The method varies depending on the type of cooking pan you are using and how it is covered.

I prefer the slow cooker for most things.

jca's avatar

@chelle21689: If you go to a site like Epicurious, you can see zillions of recipes, comments and ideas on every recipe under the sun. Like @YARNLADY said, each cook is fond of using what works for them, and there are as many ways to cook as there are cooks. Also, with chicken, there may be different sizes (i.e. “these legs are big”) of the pieces, which will affect how it turns out.

Ponderer983's avatar

Frying chicken makes it fall off. Mmmmm

chelle21689's avatar

this was a fail. I marinated it for a day and when I ate the chicken it was plain on the inside! The jerk bbq did not seep through the chicken at all!!! I don’t know where I went wrong. I was upset and embarrassed. >_<

Buttonstc's avatar

Both the legs and wings are almost entirely coated with skin. Thats why the BBQ sauce didn’t penetrate. Also, sauce is usually somewhat viscous or think.

Next te, if you’re using the same wings and legs, try using a brine. This is composed of salt, sugar and spices with water. The salt carries the other components with it as equilibrium is established. Because the water is so much thinner it can be more easily absorbed into the parts which aren’t covered by skin but will permeate throughout each piece.

If you can find Alton Browns instructions for. Thanksgiving turkey he explains it very well check on YouTube.

jca's avatar

@chelle21689: IF you want all the chicken to be covered with sauce, then after it’s cooked, take it off the bone and smoosh it around in the pan with the sauce. The sauce isn’t going to sink in to the chicken, even in Jamaican jerk places it doesn’t.

Kardamom's avatar

I like @Buttonstc ‘s idea of brining the chicken first. Here’s a recipe for a Whole Chicken Brined and Roasted

You might also want to try (instead of brining) a dry rub. Here’s the instructions on how to do a Dry Rub for Chicken

You can use a commercial brand of jerk seasoning mix, or you can make your own like this Jamaican Jerk Spice Rub

I think your best bet is to follow the advice of @Aqua and invest in a crock pot. They’re reasonably priced and I think you will love to use it, not just for the chicken. Here’s a recipe for making Jerk Chicken in a Crockpot

Here’s a short video by Consumer Reports on what features to look for in a Crockpot

Here are some options for Crockpots/Slowcookers to purchase.

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