I've tried many times to cook a chicken so that
the meat falls off the bone. No matter what I
do the meat is always firmly attached to the
bone making it difficult to eat. I've put it
both whole and cut up in a glass pan in the oven
at 375 for anywhere from 1 to 2 hours with the
same results. I've also used the grill. The
meat is always cooked thoroughly but I would like
it to fall off the bone. Any tips?

"Psychotron" > wrote in message
...
> I've tried many times to cook a chicken so that
> the meat falls off the bone. No matter what I
> do the meat is always firmly attached to the
> bone making it difficult to eat. I've put it
> both whole and cut up in a glass pan in the oven
> at 375 for anywhere from 1 to 2 hours with the
> same results. I've also used the grill. The
> meat is always cooked thoroughly but I would like
> it to fall off the bone. Any tips?
>

A new favourite of mine is chicken with olives where the chicken is slow
cooked in a sauce after browning. One thing that I always do is seperate the
joints and remove the last piece of leg below the "knee" cutting any tendons
and sinew around the joints. This allows the meat to fall away easily.

Tony

Try seasoning and roasting it with a cover or aluminum foil covering the pot
tightly with some knife slits. AFter about 1 1/2 hours remove the foil and
let it dry roast. Roast on a slow oven at 300 degrees -- sorta like doing
pork BBQ in the oven. Should come out juicy and fall off the bone because
it's being cooked similarily.

"Psychotron" > wrote in message
...
> I've tried many times to cook a chicken so that
> the meat falls off the bone. No matter what I
> do the meat is always firmly attached to the
> bone making it difficult to eat. I've put it
> both whole and cut up in a glass pan in the oven
> at 375 for anywhere from 1 to 2 hours with the
> same results. I've also used the grill. The
> meat is always cooked thoroughly but I would like
> it to fall off the bone. Any tips?
>

In article >,
Psychotron > wrote:

> I've tried many times to cook a chicken so that
> the meat falls off the bone. No matter what I
> do the meat is always firmly attached to the
> bone making it difficult to eat. I've put it
> both whole and cut up in a glass pan in the oven
> at 375 for anywhere from 1 to 2 hours with the
> same results. I've also used the grill. The
> meat is always cooked thoroughly but I would like
> it to fall off the bone. Any tips?
>

Howabout trying boneless chicken? ;-)

K.

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Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>> I've tried many times to cook a chicken so that
>> the meat falls off the bone. No matter what I
>> do the meat is always firmly attached to the
>> bone making it difficult to eat. I've put it
>> both whole and cut up in a glass pan in the oven
>> at 375 for anywhere from 1 to 2 hours with the
>> same results. I've also used the grill. The
>> meat is always cooked thoroughly but I would like
>> it to fall off the bone. Any tips?
>>

If you want it to fall off the bone, you need some moisture while it cooks. Go
with the foil tent mentioned above or a crockpot. I've cooked many a chicken
in a crockpot with no added liquid, just seasonings. The meat falls off the
bone and there is plenty of drippings/juice in the bottom of the crock which
keeps the meat moist and wonderful. In the crockpot, it will not brown the way
it will in the oven. If that is a concern, then go with the foil tent.

Katra > wrote in news:KatraMungBean-
:

> Howabout trying boneless chicken? ;-)
>
>

Silly, then it can't fall off the bone.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Psychotron wrote:

> I've tried many times to cook a chicken so that
> the meat falls off the bone. No matter what I
> do the meat is always firmly attached to the
> bone making it difficult to eat. I've put it
> both whole and cut up in a glass pan in the oven
> at 375 for anywhere from 1 to 2 hours with the
> same results. I've also used the grill. The
> meat is always cooked thoroughly but I would like
> it to fall off the bone. Any tips?

temperature is your problem. 375 to 400f is great for a roasted chicken but
will never fall off of the bone. you're going to need to cook it at roughly
200f if you want fall off the bone chicken. try a crockpot on low for about
8 hours with a whole chicken with some chunks of root veggies and a cup or
so of chicken stock.

Psychotron wrote:

> I've tried many times to cook a chicken so that
> the meat falls off the bone. No matter what I
> do the meat is always firmly attached to the
> bone making it difficult to eat. I've put it
> both whole and cut up in a glass pan in the oven
> at 375 for anywhere from 1 to 2 hours with the
> same results. I've also used the grill. The
> meat is always cooked thoroughly but I would like
> it to fall off the bone. Any tips?

Do you have some difficulty using a fork and knife?

Goomba wrote:
> Psychotron wrote:
>
>
>>I've tried many times to cook a chicken so that
>>the meat falls off the bone. No matter what I
>>do the meat is always firmly attached to the
>>bone making it difficult to eat. I've put it
>>both whole and cut up in a glass pan in the oven
>>at 375 for anywhere from 1 to 2 hours with the
>>same results. I've also used the grill. The
>>meat is always cooked thoroughly but I would like
>>it to fall off the bone. Any tips?
>
>
> Do you have some difficulty using a fork and knife?
>
yes

"Psychotron" > wrote in message
...
> I've tried many times to cook a chicken so that
> the meat falls off the bone. No matter what I
> do the meat is always firmly attached to the
> bone making it difficult to eat. I've put it
> both whole and cut up in a glass pan in the oven
> at 375 for anywhere from 1 to 2 hours with the
> same results. I've also used the grill. The
> meat is always cooked thoroughly but I would like
> it to fall off the bone. Any tips?
>

In a word-Crockpot.

In article > ,
"Kswck" > wrote:

> "Psychotron" > wrote in message
> ...
> > I've tried many times to cook a chicken so that
> > the meat falls off the bone. No matter what I
> > do the meat is always firmly attached to the
> > bone making it difficult to eat. I've put it
> > both whole and cut up in a glass pan in the oven
> > at 375 for anywhere from 1 to 2 hours with the
> > same results. I've also used the grill. The
> > meat is always cooked thoroughly but I would like
> > it to fall off the bone. Any tips?
> >
>
> In a word-Crockpot.
>
>

Or better yet, pressure cooker......
Works every time and does not take long.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Psychotron wrote:
>
> I've tried many times to cook a chicken so that
> the meat falls off the bone. No matter what I
> do the meat is always firmly attached to the
> bone making it difficult to eat. I've put it
> both whole and cut up in a glass pan in the oven
> at 375 for anywhere from 1 to 2 hours with the
> same results. I've also used the grill. The
> meat is always cooked thoroughly but I would like
> it to fall off the bone. Any tips?



Baked or roasted chicken won't "fall off the bone"
until it's so overcooked and dry it's like sawdust.
If you really want it that cooked, try poaching
or fricaseeing--lightly brown, then simmer in
liquid.

gloria p

Psychotron wrote:

> I've tried many times to cook a chicken so that
> the meat falls off the bone. No matter what I
> do the meat is always firmly attached to the
> bone making it difficult to eat. I've put it
> both whole and cut up in a glass pan in the oven
> at 375 for anywhere from 1 to 2 hours with the
> same results. I've also used the grill. The
> meat is always cooked thoroughly but I would like
> it to fall off the bone. Any tips?

Try braising it. Brown chicken pieces in a hot pan with oil and then
simmer it for a few hours in broth and/or some sort of tomato sauce.
Chicken cacciatore, chicken chausseur, coq au vin, or something along
that line. Cooking it *gently* for will give you meat that falls off the
bone. Of course, I have to wonder why you want it to fall off the bone.
When cooking a bird it is usually a pretty good test of doness if you
can pull the drumstick off. Dark meat can stand a lot of cooking, but
over cooking grilled or roasted white meat makes it tough and dry.

Psychotron wrote:
> I've tried many times to cook a chicken so that
> the meat falls off the bone. No matter what I
> do the meat is always firmly attached to the
> bone making it difficult to eat. I've put it
> both whole and cut up in a glass pan in the oven
> at 375 for anywhere from 1 to 2 hours with the
> same results. I've also used the grill. The
> meat is always cooked thoroughly but I would like
> it to fall off the bone. Any tips?
>
If you have the time, you might try cooking the bird at 250 degrees for
5 hours. This is a technique from the famous "Mimi's Sticky Chicken"
recipe (can be found by Googling). I've done this dozens of times with
great success and the meat does fall off the bones. The original recipe
calls for seasoning the bird and refrigerating overnight before cooking.
I've omitted the overnight refrigeration step and simply seasoned
the chicken to my liking and cooked it at 250 degrees for 5 hours. It
always turns out great, makes great juices and great leftovers - so much
so that I usually cook two chickens at a time.
Mickey

Psychotron > wrote in message >...
> I've tried many times to cook a chicken so that
> the meat falls off the bone. No matter what I
> do the meat is always firmly attached to the
> bone making it difficult to eat. I've put it
> both whole and cut up in a glass pan in the oven
> at 375 for anywhere from 1 to 2 hours with the
> same results. I've also used the grill. The
> meat is always cooked thoroughly but I would like
> it to fall off the bone. Any tips?

Boil it!