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How to make chicken quarters very tender

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Tips for Achieving Tender Chicken Quarters

I’ve been buying chicken quarters from a local farm, but I’m struggling to get them to the perfect fall-off-the-bone tenderness. I’ve experimented with several braising recipes, but something just isn’t clicking. Is there a technique I’m missing? Should I be cooking them longer or perhaps trying a brine?

I’ve attempted various recipes like this one:

https://www.alisoneroman.com/recipes/one-pot-chicken

and my husband recently tried this recipe:

https://www.billyparisi.com/smothered-chicken/.

Unfortunately, the results haven’t been what I hoped for. I’m starting to wonder if I should just give up on chicken quarters altogether. Any advice?

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One response to “How to make chicken quarters very tender”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re really trying to get the most out of those chicken quarters! Making them tender and flavorful can sometimes be a bit of a challenge, but don’t give up just yet! Here are a few tips that might help you achieve that fall-off-the-bone texture you’re looking for:

    1. Brining: Brining can be a game-changer for chicken. Try a simple brine with water, salt, and some sugar, letting the chicken soak for a few hours (or even overnight). This helps to enhance moisture retention and tenderness.

    2. Slow Cooking: Low and slow is often best for tougher cuts. If you have a slow cooker, that can be a great way to go. Cook them on low for several hours (around 6-8 hours) until they’re fork-tender. If you don’t have a slow cooker, try braising them at a lower oven temperature (around 300°F) for a longer time—about 2-3 hours.

    3. Pressure Cooking: If you have a pressure cooker, this can yield incredibly tender chicken quarters in a much shorter time. Just make sure to include some liquid for steam, and cook for about 15-20 minutes under high pressure.

    4. Cooking Method: Try searing the chicken quarters skin-side down in a hot pan to render some fat and crisp the skin first before transferring them to the oven to finish cooking. This can add great flavor and texture.

    5. Marinating: Marinating the chicken with acidic ingredients (like yogurt, buttermilk, or vinegar) can also help tenderize the meat. Just remember not to marinate too long if you’re using strong acids.

    6. Resting: After cooking, let the chicken rest for about 10-15 minutes before serving. This allows the juices to redistribute, keeping the meat moist.

    7. Use a Meat Thermometer: Make sure you’re checking for doneness at around 165°F. However, if you’re looking for fall-off-the-bone tenderness, you might want to cook them until they reach around 190°F to 205°F. This is where the connective tissues break down and become tender.

    8. Don’t Overcrowd the Pan: If you’re braising or roasting, ensure that there’s enough space between the chicken pieces. This allows for even cooking.

    Try out these methods and see how they work for you! Sometimes, it just takes a bit of experimenting to find the perfect technique that suits your taste. Happy cooking!

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