Fall Off The Bone Roasted Chicken
A chef-style braised and roasted chicken that guarantees crispy skin, juicy meat, and a rich built-in pan sauce.
Servings: 4
Ingredients
- 1 whole chicken 4.5–5 lbs, cut into 10 pieces
- Salt to taste
- ½ cup dry white wine
- 2 cups chicken stock
- 3 –4 carrots chopped
- 3 –4 celery stalks chopped
- 1 onion chopped
- 3 –4 cloves garlic
- ½ stick butter
- Fresh rosemary thyme, sage
- 1 lemon zest & juice
- 2 tablespoon Italian seasoning
- 2 tablespoon dark soy sauce optional
- ½ cup water + 2–3 tablespoon cornstarch optional slurry
Instructions
- Season the chicken generously with salt and refrigerate uncovered for at least 2 hours or up to 24 hours. This dry brine improves flavor and texture.
- Preheat your oven to 275°F. Heat a heavy skillet over medium-high heat and sear the chicken skin-side down until deeply golden. Flip and brown the other sides, then remove from the pan. Deglaze with white wine and scrape up all the browned bits.
- Add chopped vegetables, garlic, herbs, butter, lemon zest and juice, and chicken stock. Bring to a boil, then reduce to a simmer. Return the chicken to the pan so the liquid comes about three-quarters of the way up the meat. Cover tightly and braise in the oven for about 90 minutes until very tender.
- Remove the chicken and place on a wire rack. Increase oven temperature to 400°F and roast until the skin crisps. Meanwhile, strain and simmer the braising liquid until thickened. Spoon the sauce over the chicken and serve immediately.
Notes
- Deep browning during searing builds the best flavor.
- Store leftovers up to 4 days refrigerated.
- If sauce becomes too salty after reducing, add a splash of unsalted stock or water to balance.
Nutrition
Calories: 528kcal | Carbohydrates: 17g | Protein: 41g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 846mg | Potassium: 789mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7976IU | Vitamin C: 22mg | Calcium: 99mg | Iron: 4mg
