Fall off the Bone Chicken Thighs

A dry brine combined with low and slow roasting, produces some seriously succulent ad juicy meat.  A quick flash under the broiler at the end turns the skin crisp and golden
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9 Large Skin on Chicken Thighs

Dry Rub:
4 ½ tsp. brown sugar packed
3 tsp. paprika
2 tsp. Garlic powder
1 Tbsp. Salt
1 tsp. Pepper

- Combine the all the dry rub ingredients together in a bowl and mix well.  Toss each thigh in the spice mix until coated on all sides.  Arrange in a baking pan big enough to fit them all in 9 x 13 or larger. 
- Cover with foil and refrigerate for at least 4 hours and up to overnight. 

- Preheat Oven to 300°  F.

- Bake for 2 hours.
- Remove from oven and remove foil. 
- Use a Large spoon to remove as much liquid as possible and reserve.
- Turn the oven to broil and put chicken back in uncovered until golden brown and slightly crisp.  About 5 minutes.
- Sprinkle the Chicken with some chives and serve with the reserved pan juices.

Serves about 4.




1/4 cup Cornstarch
2 tsp.  sugar
5 Tbsp. Soy Sauce
4 Tbsp. Oil
2 cups water
1 1/2 cup celery, sliced
1 cup onions, chopped or sliced
1 Tbsp. Molasses
1 (8 oz.) can water chestnuts (sliced)
1 (14 oz.) can bean sprouts
1 (4 oz.) can mushrooms, drained
Salt and Pepper
Rice

- Cut meat into thin strips

- Combine 2 tbsp. cornstarch and sugar, blend in 1 Tbsp. Soy Sauce and 2 Tbsp. oil.  Let meat stand in this mixture 10 minutes.  Brown lightly on all sides in remaining oil; add remaining soy sauce, 1 1/2 c. water, simmer 45 minutes.  Add celery and onion; simmer 10 to 15 minutes.

- Blend remaining cornstarch and 1/2 c. water; stir into meat mixture.  Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.  Season with salt and pepper.

- Serve on top of Rice.  Makes 6-8 servings.