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| This picture is of cold, leftover chicken. It looks more appetizing when fresh. |
Salty Chicken
This isn't really even much of a recipe. Just a procedure. I use bone-in chicken pieces, usually breasts for the adults and legs for the kids. Dark meat brings more flavor to the white meat, which dries out easily. Wash each piece of meat and salt generously. Place in a baking dish in which the meat fits well without too much extra space. Bake, uncovered, at 300-325 for about 3 hours. The meat gets very brown on top and turns out crunchy, salty, and very tender. If the meat begins over browning, you can cover with foil and continue baking until ready to serve.
5 comments:
Wow--I feel special!!! Yes, I will be making this tonight. Thanks SO much.
I am going to try kosher salt on this.....
Yes, that would be good! Sometimes less is more!
Made this using chubby chicken thighs, snugged in an oval casserole dish, along with smashed garlic potatoes, dilly carrots and steamed broccoli. Chicken was fall-off-the-bone tender. Thanks!
I must try this! Thank you!
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