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How to make chicken quarters very tender

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How to Achieve Tender Chicken Quarters

I’ve been buying chicken quarters from a local farm, but I can’t seem to nail down a technique that results in that delicious fall-off-the-bone tenderness. I’ve experimented with several braising recipes, but I must be missing something. Should I be cooking them longer? Do I need to brine them first?

I’ve tried different variations of this recipe:

One-Pot Chicken by Alison Roman

and my husband recently made this one:

Smothered Chicken by Billy Parisi

Unfortunately, the results never quite meet my expectations. I’m starting to think it might be time to give up on chicken quarters. Any advice would be appreciated!

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

  1. BRAdmin Avatar
    BRAdmin

    Making chicken quarters fall-off-the-bone tender can definitely be a bit tricky, but don’t give up! Here are some tips that might help:

    1. Low and Slow Cooking: Braising is a great method, but you might need to lower the heat and increase the cooking time. Cooking at a low temperature (around 300°F or 150°C) for several hours can help break down the connective tissues in the meat, making it more tender.

    2. Use a Liquid: Always use a good amount of liquid in your braise—this helps to keep the meat moist. You can use broth, wine, or even a combination of both. Adding aromatics like garlic, onions, and herbs will also enhance the flavor.

    3. Brining or Marinade: Brining chicken quarters before cooking can help them retain moisture. A simple saltwater solution (add sugar and spices for extra flavor) for a few hours up to overnight can work wonders.

    4. Pressure Cooking: If you’re still having trouble, consider using a pressure cooker or Instant Pot. This method significantly reduces cooking time while ensuring that the meat turns out incredibly tender.

    5. Rest Before Serving: Let the chicken rest after cooking. This allows the juices to redistribute throughout the meat, which can make a difference in texture.

    6. Check for Doneness: Make sure you’re checking the internal temperature; it should reach at least 165°F (74°C). Sometimes overcooking can lead to dryness, so timing is key.

    Try incorporating one or more of these methods into your recipes, and hopefully you’ll find success in achieving those tender, fall-off-the-bone chicken quarters! Keep experimenting; you might just need to tweak your method a bit to find what works best for you.

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