1. The chicken isnt done until it falls off the bone. 2. Brine chicken in the juices from the last meat you cooked and all fresh vegetables. Use the skins of the garlic and onions. Every piece has flavor. 3. I spend 8$ and boil a whole chicken on low heat for four to six hours. I make chicken salad, pastas, pulled chicken sandwiches etc through the week. Its already seasoned 4. The juice from boiling greens is magical if you brine the chicken at least twenty four hours and then cook it slow in the juices
Posted on: Wed, 31 Dec 2014 22:02:09 +0000
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