An easy chicken preparation that can be incorporated into multiple dishes…
any combination of chicken parts
about 2 teaspoons salt per pound of chicken
Evenly sprinkle salt on all sides of the chicken (if whole chicken, rub some into interior cavity. (I usually use a salt shaker and apply salt until salt crystals are visible on chicken.) Cover and refrigerate for 1-3 days (1 day for smaller pieces like wings; 2-3 days for whole birds or larger parts). The chicken can be cooked by either steaming or baking (covered or uncovered). Baked chicken will be dryer; baking in a covered dish will retain more moisture and steaming will produce the juiciest chicken. The cooking times will be variable depending on cooking temperature and size of chicken parts. Look here, here and here for some guidelines. I usually steam single chicken legs for about 40 minutes or bake 2 legs in a covered dish for 1-1/2 to 2 hours at 350 degrees… until the juices run clear when cut with a knife. Rest for 10-20 minutes before slicing and serving. Also good served cold.
serving suggestions:
-slice and serve with any sauce, gravy or chutney
-great in sandwiches or wraps
-chicken salad
-top off green salad
-dice and add to any grain salad
-chicken soup (and don’t forget the chicken juice/jelly!)
Reminder: The chicken is already seasoned with salt. Do not add salt to any further preparation without accounting for it, or better, taste testing.
