Almost fall off the bone chicken quarters. How?

randerson1126

I've done a bunch of Googling but I feel like the folks here know best – if I'm looking for almost fall off the bone chicken quarters (bone pulls out easily) what is the best temp and duration of the cook? 

Will take any and all suggestions! Thanks!

RedSkip

400 raised direct, cook unit meat is 190 or higher.  Falls off the bone with higher meat temps, could even be 200 internal.

theyolksonyou

Or you could smoke them low and slow to the same temp, if you want that flavor. Many ways to skin the cat. Finish temp is the key. 

pgprescott

350-400 for 1.5 hours. Dry the skin a day ahead. 

theyolksonyou

pgprescott said:

350-400 for 1.5 hours. Dry the skin a day ahead. 

Dry it for sure. 

Another fun fun thing is pull the skin off and deep fry or toast or cook on the side so it's really crisp like chicken cracklins