Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove chicken from package (or if living in a country where chicken is really fresh, remove feathers, entrails (do not crush any bits) head, feet and wingtips and tail). | 2. In a large bowl or clean sink put the chicken or cut up pieces of meat then pour on cold water until covered then add 1/2 cup of table salt or use less and 1/2 cup of apple cider vinegar. | 3. Move the chicken around gently in this mixture for 10 to 15 minutes. Less time is ok if you see that the skin hangs loose on the meat. | 4. You can add sugar or brown sugar, molasses, honey, karo syrup, pancake syrup or artificial sweetner to the soak, but that and the salt are a matter of taste. | 5. Rinse gently with more clean cold water. | 6. Now you are ready to cook stovetop, oven, crock pot, campfire or whatever. | 7. Even an old elderly bird will usually be tenderized. | 8. My grandma also used this on game to make it tender and moist. | 9. Remember to use a sink cleanser that contains bleach on the sink, because chicken is a funny meat. You need to be careful with utensils after they were touched by any raw meat. | 10. I mention the clean up, because when I was a new cook I did not know. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cold water				-	-	-	-
salt	1/2	cup		-	-	-	-
apple cider vinegar	1/2	cup		-	-	-	-
artificial sweetener				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.