Chicken Doodle Doo

Soak chicken overnight in salt water solution
Drain and slightly dry chicken pieces
In a bag put flour, salt and pepper and a little poultry seasoning (optional)
Drop the chicken into the flour mixture and shake the bag to flour all chicken well.
Take each piece of chicken out individually and shake off excess flour.
Sear chicken in about 2 tablespoons of oil.
Place each piece of seared chicken side by side on an aluminum foil lined baking sheet or
pan that has a little bit of a lip.*
Drop bits of butter over top of pieces (optional but very very very very very good!)
Add enough water to steam chicken done - enough to cover the bottom of the chicken.
Cover tightly with aluminum foil and bake for 1 hour at 400°.
Check on it so that it doesn't get dry and burn.
*If using a glass baking dish, be sure to lower the oven temp to 375°.

* Add flavor to chicken being simmered to be used in a salad by adding salt, dried rosemary and onion powder to the water.
* Combine your favorite breading mixture and store in an airtight container. It will then always be on hand when ready to bread chicken.
* Chicken salad tastes best, especially those made with curry, if prepared at least 4 hours before serving.
* For salads and casseroles, three pounds of chicken pieces yields about 3-4 cups of cubed cooked chicken.
* Crispy chicken using the oven-fried method: Coat the chicken in mayonnaise and roll in crushed
crispy rice cereal. Bake on a rack at 350° for about an hour. For a crispy top for your home made chicken pot pie, try buttered croûtons.
* Pre-heating oil or shortening before adding breaded chicken allows the chicken to be less greasy when served.
* Pressure cooking is a good way to save time when preparing a braised chicken dish such as fricassee. Be sure to follow the manufacturers instructions for cooking.
* Removing the skin before cooking reduces the fat content.
* Sprinkle chicken generously with paprika before baking for a beautiful golden-brown color.
To keep juices from escaping during pan-frying, turn chicken pieces with tongs instead of a fork.
* To microwave chicken evenly, place thick meaty pieces around the outside of the dish and the bony pieces in the center.
* Use a crock pot/slow cooker to cook chicken overnight for casseroles and salads. The next morning bone the chicken and use the broth for soup at lunch.

Baked Chicken

Soak chicken overnight in salt water solution.
In a covered bowl or zip lock bag make sure the chicken is covered completely in water and add about a tablespoon of salt for 4 to 5 pieces. Add enough salt according the number of pieces.
Sear each piece of chicken on all sides in the dutch oven in about 2 tablespoons of oil. Cover with water completely and add:
1 teaspoon paprika
½ teaspoon to 1 teaspoon poultry seasoning or ½ teaspoon sage
Optional: 1 envelope of dried onion soup mix
Cook for 45 minutes to 1 hour (1 hour especially for dark meat) at 400 degrees.

Remove meat from dutch oven. For gravy:
Add amount of water desired to hot meat drippings (appx 1 cup cold water or
potato water)
1 tablespoon flour or corn starch
Cook about 3-5 minutes to desired thickness and the flour/corn starch is cooked.

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